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Moong dal (mung lentils/payatham paruppu, optional). There's no need to use moong dal in a very sambar but combining it with toor dal, as a lot of Tamil cooks do, provides the sambar the proper texture and taste.The opposite option is to add much more cooked and mashed dal. Also adjust the consistency by adding far more drinking water.Tension cook … Read More

It’s important to Notice that these substitutes may not give the very same taste profile as garam masala, but they can be used to increase heat and depth to some dish.Use Frequency: Intention to utilize the masala powder in 3 to 6 months for your best taste. As time passes, spices get rid of their potency, so freshness is key to improving your di… Read More

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