{"id":3280,"date":"2020-04-25T12:28:21","date_gmt":"2020-04-25T06:58:21","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=3280"},"modified":"2020-04-25T12:28:21","modified_gmt":"2020-04-25T06:58:21","slug":"ordinary-dal-curry","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=3280","title":{"rendered":"Ordinary Dal Curry"},"content":{"rendered":"\n<!--WPRM Recipe 3282-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Ordinary Dal Curry<\/h2>\n\t<img class=\"wprm-fallback-recipe-image\" src=\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/04\/dal-curry-150x150.jpg\" \/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<p>Ingredients :<\/p>\n<p>Ghee or Oil &#8211; veesam 1\/16 palam<\/p>\n<p>Turmeric Powder &#8211; veesam 1\/16 palam<\/p>\n<p>Pigeon Pea &#8211; \u00bc padi<\/p>\n<p>Tamarind &#8211; 1\u00bd palam<\/p>\n<p>Fenugreek &#8211; \u00bc r.e<\/p>\n<p>Salt &#8211; 1\u00bc palam<\/p>\n<p>Rice Flour &#8211; \u00bc palam<\/p>\n<p>Red Chillies &#8211; \u215c palam<\/p>\n<p>Curry Leaves &#8211; \u00bc palam<\/p>\n<p>For Seasoning :<\/p>\n<p>Ghee or Oil &#8211; \u00bc palam<\/p>\n<p>Red Chillies &#8211; \u215b palam<\/p>\n<p>Mustard Seeds &#8211; \u215b palam<\/p>\n<p>Method:<\/p>\n<p>1. Boil 2 padis of water in a lead coated vessel and add ghee or oil and turmeric powder to it.<br \/>2. Add toor dal or pigeon pea to the boiling water and cover the lid. When the dal is cooked well, add water 1\/8 padi.<\/p>\n<p>3. Squeeze the juice of tamarind, remove the seeds and mix it with the dal. Fry the fenugreek separately in oil until it is brown.<\/p>\n<p>4. Powder and put this in the curry. Then add rice flour after dissolving it in 1 veesam padi water.<\/p>\n<p>5. Fry the red chillies in oil till dark brown and squeeze it in the curry. Add curry leaves after frying in the fire.<\/p>\n<p>6. Immediately add ghee or oil, red chillies and mustard and refer to recipe no. 22 (seasoning recipe) for seasoning method for seasoning.<\/p>\n\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":48,"featured_media":3281,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[727,729,743],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3280"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/48"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3280"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3280\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/3281"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}