A basic and distinct dish used split skinless green gram (dhuli moong dal). Utilize it to make a scrumptious sabzi.
2 cups soaked split skinless green gram (dhuli moong dal), drained pipes
1/4 tsp asafoetida (hing).
2 dried red chillies, stemmed.
1 inch ginger, approximately chopped.
Oil for greasing.
1. Transfer dal in a mixer jar. Include 1/4 cup water, asafoetida, dried red chillies, ginger and grind to a fine paste.
2. Grease a thali with some oil and drop small parts of ground mix.
3. Sundry for 2-3 days.
4. Store in airtight container and use as needed.
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