Yellow Dal: 100 grms
Panch Phoran: 1 tea Spoon
Salt: as per taste
Turmeric Powder: 1 tea spoon
Bhindi: 50 grms or 5/6pcs, cut into small pcs
Green Mango: 2 pcs, sliced in 4 pcs.
Green Chillies: 2 pcs, slit
Mustard Oil: 2 tbl Spoon
Boil the yellow dal in a Kadai or cooker along with a pinch of salt, turmeric powder, Bhindi and the mango for at least 15 mins. Please check the water of the dal, that it should not get dry. Once the Dal is fully boiled, heat a pan with 2 tbl spoon of Mustard oil and put the panch phoran, green chilli, let them be till brown and empty the phoran in the Yellow dal's Kadai.
Its ready to serve now. You can serve the Taker Dal regularly with Rice in this Hot Summer.
Serve the Taker Dal little cold. Because the hot taker dal will taste bitter.
Taker dal /Yellow Dal with Green Mango has a very good food value as well, because of the Green Mango and the Bhindi. Both are very necessary for the summer to beat the heat.
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