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Soak chikkudu ginjalu (broad bean seeds) and peanuts overnight. Roast the tempering items (mustard, etc.) Add chopped beans and peanuts. Cook chikkudu ginjalu in an other pan until they’re soft (three-fourths cooked). Add tomatoes. Add carrots near the end. Grind sesame, coconut (maybe about a tablespoon), and yogurt. Add near the end. Cook for a minute. Turn off the stove and add lemon juice. 

You can also make it without the sesame mixture, and it will have a different taste.



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