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Sprouts Moong Dal

Whole Moong Sprouts-1/2 cup
Split Moong Dal-1/2 cup
ginger sliced- 1"
Red chilli pdr- 2 tbsp
Coriander pdr-1 tbsp
cumin pdr-1 tsp
turmeric pdr-1/2 tsp
Green Chillies-2
Onion-1 finely chopped
Tomato-2 finely chopped
Ginger garlic minced-2 tsp
Salt to taste.

Heat the pressure pan, dry roast Split Moong dal till the aroma comes and the color changes to slight pink.  Add sliced ginger and chilli powder to this. Add the sprouts and water to this and pressure cook for 2 whistles. Transfer the contents once cooked and heat oil in the pan, temper it with jeera. Saute the onions finely chopped, add ginger garlic paste and saute till the raw smell subsides and add finely chopped or pureed tomatoes. Add all the powders at this stage, coriander pdr, cumin pdr, turmeric pdr, salt and adding garam masala pdr is purely optional.  Cook till the oil oozes out. Add the cooked dal mix now, give it a complete stir so that it completely blends, dal and curry mix.  Cook covered for another 5 mts and reduce it to the consistency of your choice. Add a dollop of cream or 1 tbsp of butter before serving. Garnish with coriander leaves. 


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Here goes the recipe:
Parboil 4 medium size potatoes in water adding salt. Do not overcook the potatoes. cube them. Deep fry the cubed potatoes in mix of oil and ghee(1/2 and 1/2) to golden brown.  Transfer all the oil into a cup and heat say 3 tbsp of oil ghee mix, to this add coriander, cumin, chilli powder and garam masala powders(1 tbsp, 1/2 tbsp, 1 tbsp or more-suit your spice level, a pinch respectively). Do not brown them add 2 cups of water and required salt. Allow it to boil for 5 mts. Add the fried potatoes to this. Cook this on a medium flame for 5 mts and simmer to reduce. 
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Steps of Vada, Sambhar vada and Dahi wada -South Indian style

Soak the whole urad dal- 1 cup for 1 hour in the fridge. Grind in the wet grinder adding 2 red chillies adding the cold water little by little say in a spoon, do not add at once. We need thick batter. Add 1 red onion finely chopped, 2 green chillies, curry leaves, pepper corns-1 tsp, ginger grated 1 tsp, salt, hing(asafoetida). This is how it looks..

Then Heat oil in a pan and start deep frying the vada. Dilute Sambhar with hot water and dilute curd with water add salt.  Soak the fried vada in Diluted Sambhar and Diluted curd for 15 to 20 mts. This is to make the vada absorb sambhar and curd and remove excess oil. Then drop them in Sambhar and curd respectively.
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