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Gujarat Food Recipe by All Recipes 247

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--Various Types of DAL


A small amount of ghee add to the dal while boiling will keep it from overflowing, besides enhancing the flavour of the dal.

The best dals are the result of simmering on slow fire, for a longer time, than on high heat for quicker cooking.

Never overdo the moongdal, whether green or yellow. Otherwise it will become pasty and gooey.

Any excess water from boiled dal can be used as stock for soups.

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