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A yummy blend of soyabeans and dals!
- Clean, wash and soak the dals overnight.
- Add 1/2 tbsp of ginger and salt to the and pressure cook for 3-4 whistles, in the same water in which they have been soaked, adding more water if required.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a deep pan, add the onions and remaining ginger and saute till the onions become light pink in colour.
- Add the cooked dals, mix well and mash slightly with a spoon.
- Add the buttermilk gradually to the dal and simmer till the dal becomes thick.
- For the tempering, heat the ghee in a small pan and add the mustard seeds.
- When the seeds crackle, add the fenugreek seeds and saute for 10 seconds.
- Remove from the flame, add the red chillies, garam masala and curry leaves.
- Pour this tempering over the dal and mix well.
- Serve hot with rice.
This recipe was contributed by latakrish14 on 29 Jul 2011
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