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200 g cups - yellow moong dal
5 to 6 tbsp - Corn flour
handful Coriander leaves (finely chopped)
6 Green chillies (finely chopped)
10 Cloves Garlic ( finely crushed)
½ tsp - Turmeric powder
salt to taste
½ to 3/4 glass water (to cook the dal)
oil for deep frying.
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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