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Ingredients
  • 2 teaspoons oil, coconut or olive [optional]
  • 25 to 30  byadgi chilies or red Kashmiri chilies
  • 1 teaspoon methi , fenugreek seeds
  • ¼ cup channa dal (split Bengal gram), split chickpeas lentil
  • ¼ cup urad dal, split black lentils, skinned
  • ½ cup coriander seeds, dhania
  • ¼ cup mustard seeds, rai
  • 1 teaspoon whole black peppercorns
  • ¼ cup cumin seeds, jeera
  • 20 to 25 kadipatta, curry leaves
Steps
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