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Ingredients
  • subheading: for the pesarattu:
  • 1 cup green mung beans, whole or split
  • ⅓ cup flattened rice
  • 1 tablespoon fenugreek seeds
  • fresh spinach, I used baby spinach or fresh herbs
  • 1 inch fresh ginger
  • 1 teaspoon salt
  • ½ cup of idly podi, if using to sprinkle on pesarattu
  • drizzle of ghee or oil for each pesarattu, optional
  • subheading: for the aloo masala:
  • 4 medium size potato
  • 1 small red onion
  • ½ tablespoon oil
  • ½ teaspoon black mustard seeds
  • few fresh curry leaves
  • ½ teaspoon turmeric
  • 1 teaspoon salt
Steps
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