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1 cup (100 g) - whole Urad Dal
1/4 cup (30 g or 2 tbsp) - Rajma (red kidney beans)
2.5 cups - water (300 ml)
1/2 tsp - salt
1 tsp - Kashmiri Red Chilli powder
30 ml (2 tbsp) - Tomato puree
15 g (1 tbsp) - Ginger - Garlic paste
2 tsp - Butter
2 tsp - fresh Cream
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.
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