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Heat a tawa/griddle and pan fry the parathas till they have cooked uniformly on both sides. Though many feel that it is laborious tomake it athome, with the right cooking technique, it can actually be a lot of fun
DalFry. Moong-MasoorDal. It is easy to prepare and flexibility in choosing locally grown lentils, it has become popular vegetarian dish in all parts of India with even at my home we also called "Maa-Rajma ki Dal"
1 cup basmati rice. 1½ cup moongdal. 13 cups of water. 1salt to taste. 11 inch piece cinnamon stick (dalchini / taj). 112-15 curry leaves (curry patta, limbdo). 12 tomatoes, finely chopped. 1¼ cup water. 1curdfirstly, soak rice and dal for around 20 minutes. 1then add soaked rice and dalto the pressure cooker. 1now add turmeric powder, red chilli powder, salt to taste and asafoetida. 1heat the ghee in a pan. 1now add tomatoes and cook till they turn soft and mushy. 1then add salt to taste, turmeric powder & red chilli powder. 1now add water & bring to a boil for around 3-4 minutes. 1now add the prepared khichdi into the pan