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Mrs. Jessy DSouza
  • ½ kg Mung daal (unskinned)
  • 200 gm white rice
  • 250 gm sabudana (sabakki)
  • ½ Jaggery (gud)
  • 2 Whole coconut
  • 8-10 Cardamom
  • Salt (for taste)


Boil Mung Dal until become creamy. Add Sabudana to the creamy Daal set to boil. Grind rice add into the creamy mixture bring to boil. Keep stirring until cooked.


Add jaggery, grind remove the coconut milk; add it into the mixture occasionally until the mixture is thickened, finally add cardamom salt to taste .




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