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In the Indian dining plate, the major foods of rice, pulses, vegetables, chapatis are always. Without these foods, the meal looks incomplete. Many different pulses are used when making dining pulses. Sometimes the turkey pulses are used and sometimes the mug pulses are made. After changing the pulses, the taste of the pulse also changes. In Konkan, a traditional allocation pulses are made during the festive days. The taste of the allocation pulses is very beautiful. If the pulses made of the coconut are in the dining table, four grasses go more. That is why today we are going to tell you the simple recipe of allocation of allocation in the traditional method. The allocation pulses with hot steaming rice are very beautiful. So let’s know the simple recipe for making allocation of pulses in the traditional way of Konkan.(Photo Courtesy: Pintterest)

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Literature:

• Turdal
• Green chilli
• Cumin
• Coconut
• Turmeric
• Salt
• Oil
• Mustard
• Garlic
• Cord
• Hing
• Tomato

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Action:

• To make the allocation pulses, first of all, rinse with dal in a cooker pot. Then add the tomatoes and green pepper into it and remove four or five whistles of the cooker.
• Put the oil in a pan to heat. Add mustard, hing and cumin seeds to hot oil. Then add finely chopped garlic and curry leaves and roast the boil.
• Add the turmeric to the prepared boil and add the coconut to the top. After the oil is released to the allocation, add the cooked pulses and water as needed and mix well.
• Finally, add salt to taste and boil the pulses properly.
• Pulses of allotment made in simple methods. For this, pulses are made in this way.