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The mughals made use of every kind of dal they knew to prepare mouth-watering dishes such as this one. Made with urad dal (or split black lentils), this dal gains its colour and spiciness from the whole kashmiri red chillies. This dal should be eaten hot as it tends to become thick and mushy when cold. Also avoid going overboard with the cream as this too will lead to the texture of the dal turning sticky. High in protein, iron, folic acid and zinc, none can deny the nutrient value of this dish!
Preparation Time: 15 minsCooking Time: 30 mins
Makes 4 servings
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