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Best dal recipe

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Khichdi
Indian
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Makhani
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30min · 4 servings

 

INGREDIENTS
 • 1 cup Toor dal split pigeon peas (or ¾ cup of toor dal and ¼ cup of masoor or moong dal)
 • ▢ 3 cups water
 • ▢ 1 teaspoon salt

For dal fry tempering
 • ▢ 2 tablespoon ghee or oil
 • ▢ ½ teaspoon mustard seeds rai
 • ▢ ½ teaspoon cumin seeds zeera
 • ▢ pinch asafoetida hing
 • ▢ 2 dried red chilli optional
 • ▢ 7 to 8 curry leaves optional
 • ▢ 1 medium yellow onion finely chopped
 • ▢ 1 tablespoon ginger minced, 1 inch piece
 • ▢ 1 tablespoon garlic minced, 4-5 garlic pods
 • ▢ 1 to 2 green chilies slit vertically, adjust to taste
 • ▢ ¼ teaspoon turmeric powder
 • ▢ ½ teaspoon red chili powder adjust to taste
 • ▢ 1 teaspoon coriander powder
 • ▢ ½ teaspoon garam masala adjust to taste
 • ▢ ½ to 1 teaspoon salt adjust to taste
 • ▢ 2 tomatoes finely
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