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Aloo Bhaji + Raita (Patal bhaji)

 Soak about half cup of chana dal for about two hours. Wash and remove vains from a bunch of Aloo leaves. Chop them fine. In a pressure cooker container, Add chana dal and aloo leaves with a bit of water and some salt. Also put a small vati (bowl) with some raw peanuts and some water. Pressure cook for three whistles (along with rice, etc.).  In a pot, heat oil, add mustard seeds, cumin seeds, hing, and add the boiled daal, leaves and peanuts. Add more salt, pinch of haldi, green chilli-ginger paste, jaggery, and tamarind pulp (add more pulp if the aloo leaves are slightly itchy. Boil for a few minutes and serve with rice. 


Raita - peel the stems, chop and boil in salted water for a few minutes until they soften. Let cool. Whisk some yoghurt, add salt, a pinch of sugar, the cooled stems and some cilantro. Heat oil, add mustard seeds and hing and add to the raita. 

This version is slightly different, but the video is informative: 

https://www.youtube.com/watch?v=P-csYW06j_A&t=144s

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