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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup chana dal (split desi beans, available at Indian groceries.)
- 1/2 cup cashews
- 4 Tbsp. ghee (butter, oil or a combination)
- 2 tsp. black mustard seeds (Indian grocery)
- 1 inch ginger (peeled and finely chopped)
- 2 chiles (or more hot, like serrano or jalapeño, seeded and chopped)
- 10 curry leaves (chopped fine, sold fresh in Indian groceries, keeps well in fridge 10 days)
- 1/2 cup farina (wheat cereal, not precooked)
- 1/4 cup cooked vegetables (each of, such as carrots, peas or cauliflower)
- 1 onion (small, peeled and finely chopped)
- lemon juice (Some)
- 3 red peppers (hot dried)
- 1 Tbsp. ghee (or vegetable oil)
- 1 tsp. black mustard seeds
- 1/2 cup coconut (dried, unsweetened)
- 3 curry leaves (chopped)
- 2 hot peppers (like serrano or jalapeño, seeded and chopped)
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