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One of my recent trail is this little millet and black urad dal batter. Idly batter is definitely very handy, after fermentation the first day you can make soft idlies, after two or three days you can make super crispy dosas and once the batter is bit sour you can make spongy,thick uthappams
tastes good even with dosa and idly too. now add mashed toordal and tamarind water. dal rasam,. chopped veggies all spices cooked toordal and tamarind juice cook the veggies with all spices pour the toordal and tamarind juice and boiltasty pappu charu is ready
" A good dal is the foundation of any good Indian meal. Now that we're making the transition into cooler weather, this dal also works for those last end of summer, early fall cookouts that might be happening
I decided to cook Tarka Dal along with Flaky Flatbreads with Cumin Seeds to go with the dal curry. I usually have dal curry at our local Indian restaurants where we sometimes had our weekend breakfast of Indian rotis and dal curry