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Mrs. Wilma Shilpa DSouza
  • Masoor dhal - 3 cups
  • Onion - 1 big
  • Tomato - 1 Small
  • Red small chillies - 3
  • Chilly powder - 1 tea sp.
  • Cumin seeds - 1/2 tea sp.
  • Mustard - 3/4 tea sp.
  • Garlic - 4 cloves big
  • Ginger - small piece
  • Lime Juice - 1 table spoon
  • Coriander leaves - 1 bunch
  • Asafoetida [hing] - little
  • Oil - 3 table sp.
  • Turmeric powder - 1/2 tea sp.
  • Curry leaves - 1 bunch
  • Curry powder (optional) - 1/2 tea sp.
  • Salt to taste


Boil dhal (gram) with ginger, turmeric powder, asafoetida (hing) and salt. It should boil very finely like paste.


Cut onions, tomato and corriander leaves finely. Heat oil in a big pan add mustard seeds and fry, add garlic, when it turns to golden colour add curry leaves. Then add onions, chilies, cumin seed and fry. when onion is fried well, add tomatoes and fry for 3-4 minutes.


Now add curry powder, chilly powder and fry for 2-3 minutes. Add boiled dhal to it and stir well. Add enough water to it. It should be thicker. add lime juice to it, stir and boil it well. Finally add corriander leaves to it and take out from the gas.




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