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Clean, wash, soak dal for 15 minutes. Boil in 5 cups water, adding turmeric and salt. Either pressure cook or boil till just soft. Drain water. Heat ghee in a heavy saucepan. Add all spices, broken coarsely, and cumin seeds. Allow to splutter, add onions. Stirfry till light brown. Add dal, lemon juice, masalas and fenugreek leaves. Stir gently. Take care not to mash up dal too much. Serve hot with rice and kadhi, or paratha and a gravy vegetable. Making time:20 minutes (except boiling time) Makes: 4 servings Shelflife:Best fresh
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 239 (82%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 61.1mg||19 %|
|Sodium 196.8mg||7 %|
|Potassium 255.6mg||7 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 12.8g|
|Protein 1.7g||2 %|
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Calories per serving: 292
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