- Add remaining flour little by little and stir well with thick wooden stick to avoid lumps. Cover and cook on low flame for 4 to 5 minutes. Grease hands and form balls while still hot.
- Cook dal and leaves for 1 to 2 whistles. Release pressure from cooker. Remove 70% leaves for curry and set aside. Strain a bit. Blend remaining mixture well. Add sautéed paste as well and cook on low flame for 10 minutes .
- Method: Cook dal and leaves together (previous post). After a whistle remove and strain approximately 70% of leaves. Heat ghee in a pan, splutter Mustard seeds and cumin seeds.
