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Run the stairs. Stroll up the stairs to where you live or work as an alternative to using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. If you do work on a extremely high floor, why not get off the elevator a few floors earlier and walk the rest of the way? Lots of people choose the easy elevator ride instead of making an attempt on the stairs. That one flight of stairs—when taken a few times a day—can be just the added boost that your system needs.
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We hope you got benefit from reading it, now let’s go back to hurali bassaru/horse gram sambar recipe. You can cook hurali bassaru/horse gram sambar using 21 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Hurali bassaru/horse gram sambar:
- Take 1 cup horse gram
- Use 1 small onion
- Provide 1 tablespoon oil
- Prepare 1 teaspoon cumin and mustard
- Provide leaves Few curry
- You need For masala
- Provide 1 onion
- Take 1 tomato
- Use 1 small lemon sized tamarind
- Prepare 1 handfull of coriander leaves
- Prepare 2 tablespoon sambar powder
- Take 1/2 cup fresh grated coconut
- Get 1 whole garlic
- Use For kalu oggarane
- Take 1 onion
- Provide 4-5 Green chillies
- Use 1 teaspoon cumin and mustard
- You need leaves Few curry
- Get 2 tablespoon grated fresh coconut
- Prepare as required Chopped coriander leaves
- Use 1 tablespoon oil
Steps to make Hurali bassaru/horse gram sambar:
- Cook horsegram in cooker for 5-6 whistles with salt. Separate horsegram from water.
- Grind the ingredients for masala in to smooth paste.
- Heat oil in vessel add cumin and mustard after mustard splutter add curry leaves and onions. After onions turn golden brown colour add grounded masala paste fry for couple of minutes. Add water separated from horsegram after boiling to masala.
- Adjust salt. Add more water if required. After sambar starts boiling keep in low flame and cook for 10 to15 minutes.
- For kalu oggarane heat oil in a wok add jeera and mustard after mustard splutter add curry leaves, green chillies and onions. After onions turn translucent add cooked horsegram mix well. Add grated coconut.
- Serve hot with ragi mudde and rice
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