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अगर आपको ये बीमारी हुई तो आप गेहूं या उससे बनी फूड आइटम्स नहीं खा पाएंगे || स्पेशल रिपोर्ट ||
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MY JOURNEY
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MY JOURNEY
About Me
Early life
Diagnosis
Transition to Gluten free
Boarding School
CELIAC DISEASE
Symptoms & Diagnosis
Treatment & Follow Up
GLUTEN - FREE LIVING
At Home
At School
At Social Events
At Restaurants
Grocery Shopping
COMMUNITY OUTREACH
Gluten Free Meetup
Workshops
Webinars
COVID-19 Camps By Gluten Free Jio
Mid Day Meal
Beyond Celiac
Real Stories of Celiac
RESOURCES
Restaurant Dining Cards
Recipes
Blog
Videos
Gluten Free eBook
Gluten Free Jio App
Travel Diary
RECOGNITION
HOSPITAL KITS
SHOP
Sambhar
INGREDIENTS
1 cup Arhar/Toor Dal
1/3 cup crushed tomatoes
½ tsp turmeric
½ tsp salt
3 cups water
2 tbsp ghee/oil
1 small chopped onion
1 small ghiya chopped
½ cup chopped carrots
4-5 green chilies
2-3 dry red chilies
1 ½ tsp mustard seeds/rai
1 ½ tsp Urad Dal
½ tsp cumin seeds/jeera
12-15 curry leaves
3 tsp gf sambhar powder (make sure there is no heeng/asafetida in it
1 tsp coriander powder
1 tbsp sugar
1 tsp minced ginger
Juice of lemon or tamarind paste
METHOD
Take the dal, tomatoes, haldi, salt and water in a pressure cooker and cook until 8-10 whistles.
In a pan, heat the ghee. Add mustard seeds, cumin and urad dal.
When the mustard seeds crackle and the urad dal starts turning golden, add green and red chilies, curry leaves and stir.
Add the chopped onions and let it turn pink.
Add the remaining vegetable and sambhar powder. Stir well.
Add the dal mixture to this and give at least one whistle in the pressure cooker.
Add sugar, lemon juice and minced ginger.
Serve hot with dosas.
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