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Suggest a better descriptionWash and soak dal for 15 minutes. Pressure cook till very soft (4 whistles). Cool cooker and remove. Drain water from dal and save. Grind dal to a fine paste either on stone or in a mixie. Mix with water and residual water of dal. Blend well till smooth. Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter. Add slit chillies, cloves, bayleaf, and saute one minute. Make paste of masalas in 1/4 cup water. Add paste, fry further one minute. Add dal. Bring to a boil and simmer for 8-10 minutes. Add chopped coriander. Serve hot with puran polis (refer) Making time:30 minutes (excluding pressure cooking time) Makes: 5-6 servings Shelflife: Best fresh
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Serving Size: 1 Serving (601g) | ||
Recipe Makes: 1 servings | ||
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Calories: 234 | ||
Calories from Fat: 168 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 229.4mg | 8 % | |
Potassium 565.1mg | 15 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 13.5g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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