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Khati magni daal is a innovative yellow lentil curry with sour curd and spices added. The tangy and spicy magni daal curry is best served , garnished with coriander leaves with plain rice
- Combine the flour, butter and salt and make a stiff dough using a little water. knead very well.
- Divide the dough into 2 equal portions.
- Roll out each dough portion into a sheet of 6 mm. (â¼") thickness.
- Cut rounds of pastry using a large 50 mm. (2") diameter cookie cutter and press into tart moulds.
- Prick all over with a fork.
- Bake in a hot oven at 230â°c (450â°f) for 10 to 15 minutes.
- Cool the tart cases.
- Heat the oil in a pan and add the cumin seeds. when they crackle, add the asafoetida.
- Add the sprouts, chilli powder, coriander-cumin seed powder, turmeric powder, amchur, chole masala, salt and 2 tablespoons of water and mix well. cook on a slow flame for 4 to 5 minutes. keep aside.
- Fill each tart with a portion of the filling.
- Top with curds, khajur imli ki chutney, green chutney, sev and chaat masala.
- Serve immediately
This recipe was contributed by kvinita on 18 Oct 2000
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