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INGREDIENTS:
FOR THE SPINACH BLANCH:
Water
Spinach Knot= 1
FOR THE BOILING:
Water= 4 liter
Turmeric Powder= 2 tsp
Kashmiri Red Chilly Powder= 1 tsp
Salt= 1 tbsp
Split Chickpeas (chana dal)= 1kg
FOR THE TADKA:
Clarified Butter= 1/2 cup
Cumin Seeds= 2 tbsp
Black Cardamom= 2
Cloves= 4
Green Cardamom= 4
Bay Leaf= 3
Whole Red Chilly= 6
Onion= 4
Ginger Garlic Paste= 2 tbsp
Green Chilly Paste= 1 tbsp
Salt= 1 tsp
Turmeric Powder= 1 tsp
Kashmiri Red Chilly Powder= 1 tbsp
Garam Masala= 2 tbsp
Coriander Powder= 3 tbsp
Cumin Powder= 2 tbsp
Kasuri Methi= 2 tbsp
Butter= 3 tbsp
Coriander Leaves
Mint Leaves
FOR THE TOP TADKA:
Clarified Butter= 150 gm
Asafoetida= 2 pinch
Onion= 2
Whole Red Chilly= 4
Green Chilly= 8
Tomato= 2
Kashmiri Red Chilly Powder= 1 tbsp
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