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Indian Cooking Recipe : Saar-Cum-Upkari

Ingredients for the Recipe
½ pav selected pulse
5 to 6 jack seeds (optional)
3 green chillies
2 red chillies
salt to taste
½ tsp mustard seeds
4 tsp oil
1 spring curry leaves
asafoetida water

Recipe (How to Make Easy):
Clean the selected pulse, wash and cook in water.
When half done, put pieces of jack seeds (cut crosswise) and slit green chillies.
When pieces become soft, put salt and desired quantity of water.
Boil well and take out from flame.
Season with red chilli bits, mustard and curry leaves in oil.
Lastly, stir in a few drops of asafoetida water.
The watery portion on top is used like other saars.
Cooked pulse below is upkari.
For seasoning, garlic can be used in place of mustard and curry leaves.
Asafoetida water is not required in that case.

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Dal moth is a spicy and crispy snack made from gram flour, asafoetida, turmeric powder, chili powder, moong, sugar, amchur, oil and salt. Its delicious and is popular as an anytime snack or serves as a very good tea snack. [See Recipe]

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