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Cook Dhall in a cooker along with one spoon of Ghee, Salt, Red Chilli powder and Turmeric. When the Dhall is cooked, transfer to a Patela and add Green Chillies and Tomatoes .Cook for 5 to 7 minutes on a medium flame. Keep stirring or else the Dhall will stick to the bottom. Now add finely chopped Kothumalli and cook for another 2 minutes .Cover the vessel and remove from Stove and set aside. Take some ghee in a kadai and sauté sliced Onion till light pink. Add a spoon of Asafoetida (perangayam) just when the Onion is turning Pink. Now add the Onion to Dhall and reheat the Dhall for a couple of minutes. Finally add a spoon of Fresh lime Juice and stir it well and keep for 15 minutes. 

Reheat for a couple of minutes just before the food is served. This Dhall goes great with any type of Roti, Paratha, Naan, Phulka or Rice. This recipe is strictly followed in UP and Haryana. Bengali method and taste come a way back and is poor second in taste to this Dhall. Please try and send in your feed back.

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150 gms .Mung Dhall (paiyar parappu)
1 No. Onion sliced( fairly large onion)
2 Nos. Tomatoes (diced)
1 cup Kothumalli/cilantro chopped finely
1 Spoon Red chilli powder (teaspoon)
1 Spoon Turmeric powder
3 to 4 Nos. Green chillies
1 Spoon Pure Ghee
1 Spoon Asafoetida (if the Perangayam is strong, use only 1/4th spoon)
1 Spoon of Lime Juice OR one spoon of Amchur powder
Salt to taste
Enough water for cooking


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