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A must for a Konkani, with Rice.
Ingredients
1 cup Toor Dhal
3 Green Chillies - slit
Salt to taste
Seasoning -
2 tbspoon oil
1/2 teaspoon Mustard seed
1 sprig curry leaves
2 Red Chillies, break into bits
Large pinch of asafoetida powder
Method
Wash and pressure cook the dhal for five - seven minutes
When the cooker cools down, open and beat the cooked dhal with egg beater
Add enough water so that the dhal is of the consistency you like.
Add the green chillies and salt to taste
Bring to boil
Remove from flame and season
For Seasoning
Heat Oil
Add mustard seeds
When they splutter, add red chillies and curry leaves
Then add asafoetida powder, pour this into the dhal
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