Showing posts with label Lentils. Show all posts
Showing posts with label Lentils. Show all posts
Showing posts with label Lentils. Show all posts
Showing posts with label Lentils. Show all posts

Lablabi - Tunisian Chickpea Soup


This is another Tunisian recipe for this month challenge with Mena which has my favorite harissa in it. This so delicious, light and hearty soup. We had this as a meal for supper and enjoyed it. The harissa in this soup gives a awesome flavor. Let's make this soup...

Servings 3
Ingredients

2 Cups Boiled Garbanzo beans / Chickpeas
2 Cloves Garlic - finely chopped
1 Tablespoon Harissa - homemade
1 Teaspoon Roasted Cumin powder
1 Onion - finely chopped
1 Veg Soup seasoning cube
Salt to taste
1 Tablespoon Lemon juice
2 Tablespoons Olive oil
Croutons  - homemade

Method


Wash the dried chickpeas and soak them in water overnight . Boil them with water to the level of the chickpeas in a pressure cooker till done (After a whistle on high flame, then on low flame for 8 - 10 minutes). 


In a pot heat a teaspoon of olive oil add garlic, onion and fry till onion is lightly softened. Then add the chickpeas, harissa,  cumin powder, soup seasoning and salt. Simmer for 15 minutes. To serve.. in a soup bowl lay croutons, ladle the soup on it add lemon juice and drizzle of olive oil.


Serve with extra Harissa and Croutons  . Enjoy this hot bowl of soup... delicious.. 



Labels : Chickpeas, Lentils, Tunisia, Soup, Mena Cooking Club, Lablabi


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White Kadala Curry/ Chickpeas Curry - Kerala Style




This is a delicious curry, it brings fond memories of my friend Mariam who use to bring this curry with puttu for lunch. 

Ingredients 

1.1/2 Cups Chickpeas / Kabuli Chana - boiled
1 Teaspoon Ginger Garlic paste
1 Medium  Onion - finely c
hopped
1 Medium Tomato - finely chopped
1 Green Chillies - finely chopped
3 Tablespoons Oil
A Sprig Curry leaves
1/2 Teaspoon Mustard seeds
2 Teaspoons Meat Masala powder
1 Teaspoon Red Chilly powder
1 Teaspoon Coriander powder
1/4 Teaspoon Turmeric powder

2 Tablespoon Coriander leaves -  chopped
Salt to taste

Method


Soak chickpeas in water  overnight or -  minimum 5 hours in warm water.
Drain the soaked water, wash, add water ( a cup over the chickpeas), cook the chickpeas in a pressure cooker with 1/4 teaspoon salt .


In a pan, heat oil, add mustard seeds when they crackle add the curry leaves.  Add sliced onion and sauté till it becomes translucent.  Add  the turmeric powder, green chillies, ginger-garlic paste , tomatoes and sauté till oil separates.  Add all the powders , salt to taste and  1/4 cup water,  fry for 2 minutes.  Add chickpeas saute for a minute then add the  water  in  which the chickpeas were cooked to make a thick gravy. 


Close and cook for 15 minutes on slow flame till oil separates Garnish with coriander  and serve hot.   

This dish is traditionally served with Appam, Idiappam  or Puttu.  We enjoyed it with chappati. 


I am sending this to My Legume Love Affair  host of the month Kalyani - Sizzling Tastebuds

Labels: Chickpeas, Kerala, Vegetables, Lentils

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Dal Makhani


This a Punjabi Cuisine dal, which is really yummy, creamy and delicious you will love it.

Ingredients 


3/4 Cup Sabut Urad
1/4 Cup Rajma / Red Kidney Beans
1 Big Onion  - finely  chopped
2 Tomatoes - finely  chopped 
2 Green Chillies  -finely  chopped
2 Inch Piece Ginger - finely  chopped  
6 Cloves Garlic - finely  chopped
1 Big Bay leaf
2 Black Cardamons
2 Cinnamon Sticks
3 Cloves
2.1/2 Tablespoons Coriander powder
1 Teaspoon Heaped Red Chilli powder
1 Teaspoon Garam Masala
Salt To Taste
4 Tablespoons Butter
3 Tablespoons Ghee
100 ML Fresh Cream
1/3 Cup Milk

Method
Soak black urad dal and rajma overnight.  Next day wash it fresh water.





Boil with half inch ginger, cardamoms, cloves and  water till level of it .  Close the cooker and take a whistle on  high  flame then reduce the flame and keep it for 10 - 15 minutes or till the rajma and urad dal are soft.


Heat butter, ghee in a  pan, add cumin seeds, bay leaf, cinnamon,  green chillies, ginger, garlic and  onions.  Fry till the onions are light golden.  Then  add chopped tomatoes, coriander powder, Chilli powder.   Fry till the  tomatoes are soft and mushy .  Then add the dal and rajma , without  water and mash while mixing so that dal and rajma are mixed with masala well.  Add  water and let it cook on low flame for 10 minutes or till oil surfaces.  If the dal is thick add water to adjust the consistency bring it to a rolling boil.  Then add garam masala, fresh cream, milk give it a quick stir .  Take off flame garnish it coriander leaves and fresh cream,  serve hot with Jeera Rice  or Steamed Rice.


Labels : Lentils, Punjab, Vegetables
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Dal Sultani - Mughlai Cuisine


This yummy dal is a Mughlai cuisine of Uttar Pradesh. Its rich and creamy .  Goes well with both rice/pulao or chapattis.

Ingredients

1 Cup Moong Dal - washed and soaked for an hour
2 Cups Water
1 Tablespoon Red Chilly Powder
1 Teaspoon Salt 


For the Gravy


200 Grams Yogurt
200 ML Milk
100 ML Fresh Cream
6 Cloves  - coarsely ground
6 Small Cardamoms  - coarsely ground
1/2 Teaspoon Saffron Strands - mix in a Tablespoon water

For Tempering:


1/2 Cup  Butter or Ghee - I used  half of each
1 Teaspoon Cumin Seeds
8 Cloves Garlic  - chopped
For garnishing coriander leaves  - finely chopped
A Piece of Coal for dungar



Method

Soak lentil for half an hour, add in it water, salt, chily powder and boil the dal till its cooked. 

In a bowl mix,  yogurt,  milk and  malai,  beat  well , add the cardamon and cloves powder mix well.  

When lentils  is cooked, add in creamy mixture, stir the dal well, cook on slow flame for 10 minutes  stirring it so that it does not burn at  the bottom.  Switch off flame,  add the saffron water give it quick stir.

Prepare the tempering

Heat ghee and butter in a pan add the cumin, chopped garlic when the garlic starts to brown take off flame and pour on dal . Cover with a lid. Lastly place the lighted coal in piece of foil or a small bowl pour ghee over it and keep it over the dal covered for 5 minutes. Open garnish with coriander leaves. Serve hot. We had this thick, rich, creamy and yummy dal with Yeasted Jowar Naan. 




My Notes:


This dal is not spicy so do add more chilly powder, this will ruin the taste and color of the dal.

Do skip giving dungar to the dal, as this enhances the flavor.

You can use split pigeons peas / tur dal too instead of moong dal


Labels : Dal, Moong dal, Lentils, Mughlai Cuisine, Uttar Pradesh

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Mujaddara with Spiced Yogurt

My second recipe from this site Food 52 Weekly contest.  I, followed this recipe as given and turned out prefect and great.


Recipe source here
Serves 4

Ingredients 
3/4 Cup Puy lentils / Sabut Masoor
1/2 + 1/2  Teaspoon Salt
1 Cup Basmati Rice
1.1/2 Cups Water
2 Tablespoons Butter
3 Tablespoons Olive oil
3 Onions  -  thinly sliced


For the Spiced Yogurt 
Ingredients1/2 Cup Hung Curds  
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Cumin powder
1/2 Teaspoon coriander powder 
1/2 Teaspoon Paprika powder 
3 Tablespoons Mint - chopped 
Juice and zest of half a lemon
1/4 Teaspoon Salt 


Method

Preheat the oven to 200 degrees.
Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot/ vessel  and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside. Rinse  the pot / vessel.

In the same pot,  add rice, the remaining 1/2 teaspoon salt and 1. 1/2 cups water, set over medium heat, and bring to a boil. When water begins to boil, cover it, transfer to oven, and cook for 15 minutes, until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside.

While rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil.
After 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.
Combine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to blend the flavors together.  Taste, and add more onions if desired. 

Meanwhile, make the spiced yogurt: mix all ingredients together in a small bowl. 

If mujaddara has cooled significantly, reheat in a low oven or even in the microwave for a couple minutes. To serve, plate a big scoop of mujaddara and serve it with spiced yogurt.  Enjoy....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Rice, Sabut Masoor, Lentils, Yogurt, Vegetarian, Continental Cuisine, Lebanese, Blogging Marathon

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Kala Masoor Masala / Sabut Masoor Masala - Maharashtra



This is tasty and lip smacking whole masoor dal or as in Maharashtra we call Kala Masoor or Sabut Masoor.  It's easy and well as delicious you can have this with rice or bhakri or even chapattis.  I have given a slight twist to the original recipe by adding chilly and tomato sauce, these two give an awesome taste to it.   

Ingredients

2 Cups Whole Masoor
1 Large Onion - Chopped finely
2 Large Tomatoes - ground to paste
1 Teaspoon Ginger - Garlic paste
1 Teaspoon Sabzi masala
1/2 Teaspoon Chilly powder
1/2 Teaspoon Coriander - Cumin powder
1/2 Teaspoon Goda masala
1 Teaspoon Red Chilly sauce
1 Tablespoon Tomato Ketchup
1 Teaspoon Sugar or Jaggery (optional)
Salt to Taste
2 Tablespoons Ghee
1 Tablespoon Oil
1/2 Teaspoon Cumin seeds
1 Tablespoon Coriander - finely chopped

Method



Wash and soak the masoor overnight or for 4 -5 hours.

In a pan heat ghee + oil, add cumin seeds when they are lightly brown add the onion and fry till translucent. Then add the cumin seeds , ginger - garlic paste fry well, then add the tomato paste and fry well for 3 -4 minutes. Then add the sabzi masala, coriander - cumin, chilly, turmeric, goda masala powder and salt to taste, fry well. Add the chilli sauce and tomato sauce, sugar and the masoor and fry again. Add a cup of water, cover and cook till oil leaves the sides and the masoor is cooked.  Then add the coriander leaves ( reserve a little for garnishing) and let it simmer again for a minute.
Serve hot garnish with coriander leaves
.



We had this steamed rice, papad made into a cone, cucumber cut into matchsticks and fried fresh red chilly.

This is week 2 Day 11 of the Marathon theme Indian States.

Labels: Vegetables, Masoor dal, Lentils, Healthy, Main course,Vegan, Blogging Marathon



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Mix Dal Tadka - No Onion No Garlic



This was made when my family came home for dinner. This we had with steamed rice.  They loved this dal very much. Having dal and steamed rice is a comforting meal.  My daughter wants  a katori of dal with every meal.  She enjoys having it. 

Ingredients


1/3 Cup Tuvar Dal
1/3 Cup Urad Dal
1/3 Cup Moong Dal

For the Tadka


2 Tablespoon Oil
2 Tablespoons Ghee
1.1/2 Teaspoons Cumin Seeds
8 Peppercorns
1/4 Teaspoon Asafoetida
3 Dry Button Red Chillies
A Spring of Curry leaves
3 Green Chillies - slit
1/2 Teaspoon Turmeric powder
1.1/2 Teaspoon Coriander powder
1.1/2 Teaspoon Chilly powder

Method
Wash and soak the dal in water for half hour at least. Then pressure cook them with sufficient water till done.

Heat Oil and ghee in a pan, add the cumin seeds and whole  peppercorns, let the cumin seeds brown a little, then take the pan off the flame add the dried red chillies, asafoetida, 10-15 Curry leaves ( reserve 3 leaves to add as garnish), green chillies, turmeric, coriander and chilly powder, mix everything well and again place it on low flame for a minute. Reserve some of the tadka for garnishing and remaining pour on to the cooked dal. Stir well and place the dal on low flame and let it boil for 10 minutes, stirring in between. Add salt and sugar (Do not skip adding the sugar, for this gives real flavour to the dal without giving any sweetness). Stir well again and check for the consistency you would require. Take off flame. 


Pour it into a serving bowl add the reserved tadka, curry leaves, serve hot with steamed rice and you have a complete delicious meal. Enjoy !!



Linking this to BM - theme Healthy Family Dinners.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Lentils, Tuvar dal, Urad Dal, Moong dal, Healthy Dinners, Blogging Marathon,Mix Dal Tadka, No Onion No Garlic

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Lentil Soup (Shorbat Adas) - Palestinian Recipe


This healthy soup is enjoyed throughout the Middle East, and it's a flavourful soup. Lentil soup is the most traditional and popular soup in the Levant. During winter time, many families in Palestine still start every dinner with a bowl of warm lentil soup. During Ramadan (regardless of the season it falls in) it is a favourite way to break the fast.



Serving 2 Persons
Ingredients
1 Liter Vegetable stock
1/3 Cup Red lentils
1 Onion - chopped
1 Carrot - cubed
1 Potato = cubed
2 Cloves Garlic - finely chopped
1 Teaspoon Butter
1 Teaspoon Olive Oil
A sprig of Fresh thyme
1/2 Teaspoon Cumin powder
2 Tablespoons Cooking cream
1 Teaspoon Lemon Juice
Salt and pepper to taste
Herbed Butterflaps / French Garlic bread for serving

Method


Wash the lentil and soak in water for 20 minutes.

Heat a pan with olive oil and butter, let  the butter melt, then add the chopped onion, garlic,  carrot, thyme and potato. Sauté until partially cooked.

Strain the lentils, then add to the sautéed vegetables, mix together. Add the vegetable stock, bring to the boil, and skim the foam that surfaces. Simmer for  30 minutes on low flame stirring in between  until lentils are tender. Add the cumin powder, salt and white pepper.





Pour the soup into a bowl, drizzle with cooking cream and serve with 
Herbed Butterflaps / French Garlic bread .  Enjoy this deliciously healthy and hearty soup for dinner.

Sending this to BM, theme Healthy Family Dinners.  





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Soup, Palestine, Continental Cuisine, Healthy, Lentils, Blogging Marathon, Shorbat Adas, Lentil Soup

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How To Make Croutons for Soups & Salads


Croutons are pieces of bread that have been toasted, either in a frying pan or the oven, until they are crisp and golden brown. They can be tossed into green salads, sprinkled on top of soups and casseroles, crushed over cooked vegetables such as asparagus or broccoli, and used as the base for stuffings or savory bread puddling.

It's best, but not 100% necessary, to use slightly stale bread for your croutons. In fact, croutons are an excellent way to use up any leftover bread. But if you have only fresh bread, that's ok, too. You can use white, whole wheat bread.

Croutons can be made in all shapes and sizes.

Ingredients
A few slices of slightly stale or fresh bread
A Tablespoon of olive oil or melted butter or a combination of the both
1/8 Teaspoon Salt 


Optional flavorings 

1 clove of garlic
1 teaspoon dried herbs such as oregano, basil OR
1 tablespoon fresh herbs, finely minced
1/2 cup freshly grated parmesan

Method
Preheat the oven to 200 degrees.

Cut the bread into cubes according to the size that you wish. Try to make uniform bread cubes.




 On a baking tray, add the bread, bunching it close together in a single layer. Drizzle oil/buter on the top, add a pinch of salt, and toss lightly to coat.




Spread the croutons out so that they are no longer touching.

Place the baking tray in the oven and grill for about 5 minutes. Remove the tray, carefully toss and stir croutons (or turn over the croutons). Bake another 5 minutes and check for doneness. Depending on the size of the bread and how browned you want them, they may need another 5 minutes or so.

When the croutons are done to your liking, remove them from the oven and cool on the pan. If not using right away, store croutons for a few days in an airtight container.





Notes :
For garlic croutons, finely grate a clove of garlic using a fine grater straight into the olive oil or melted butter a few minutes before using. If you can do this an hour in advance so that the garlic really infuses the oil/butter, even better.

For herbed croutons, sprinkle on your dried herb of choice when adding the salt. For fresh herbs, add them when tossing after the first 5 minutes of baking.

For parmesan croutons, add the parmesan when tossing after and nearly at the end of baking.


If you want to use a frying pan on the stove top, be sure to stir and toss the bread frequently so all sides become crisp and golden. You may need a little extra oil as well.  

Labels: Breads, Soup,Salads, Lentils, Healthy, Vegan 


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Masoor Biryani

The recipe I am going to share today is Masoor Biryani. I had this at friends birthday party and from that time on wanted to try this recipe. I have made this recipe many times, it's tasty and is a keeper. You will not fail if you try this recipe that is assured. 
As you know biryani is a lengthy process, but let this not deter you from making it, because it taste awesome. So, lets prepare this awesome recipe.

Ingredients
2 Cups Whole Masoor Dal - (Soaked and boiled)
7 Onions - sliced
4 Potatoes  (cut into quarters and fried)
3 Tomatoes - finely chopped
1 Cup Yogurt
2 Tablespoon Biryani masala
1 Tablespoons Chilly powder

1 Teaspoon Turmeric powder
1 Tablespoons Cumin
1 Bay Leaf
2 Big Brown Cardamons
1 Inch Cinnamon
3 Cloves
3 Peppercorns
3 Tablespoons Coriander powder
2 Tablespoons Ginger & garlic paste
Oil
A pinch of Kesar/Saffron strands soaked in milk
3 Tablespoons Lemon juice 



Method
Heat oil in a pan ,add cumin seeds and bay leaf, cardamons, cinnamon, cloves and peppercorns, let then crackle. Then add half the onions fry till golden brown.  Add ginger- garlic paste, tomatoes, chilly powder, turmeric, coriander powder, biryani masala and fry till oil separates . Add yogurt and fry for a few minutes till moisture evaporates. Then add the dal and fry well taking care that the dal is not mashed.

The Masoor dal is ready.
In a another pan had enough oil and deep fry  the remaining onions till brown and crisp.   This  Crispy Deep Fried Onions / Birista ,will be used for garnishing and layering of the biryani.
For the rice
Ingredients

2 Cups Basmati Rice ( I used sela basmati rice)
2 Tablespoon Ghee
1 Bay leaf
2 Small Green Cardamoms
1 Tablespoon Ginger-Garlic paste
Salt to taste
3 Cups Water
Method
In a pan heat ghee, add the bay leaf and cardamoms. Add the ginger garlic paste. Add water and salt and bring the water to a boil. Add the rice and cook on high till all water evaporates and then on slow for till rice is 3/4th done. Just sprinkle oil or ghee and spread it on a plate to cool.

For the layering
Grease a thick bottom vessel with oil or ghee. Then, first place a layer of the dal.

Sprinkle the lemon juice, garnish it with mint leaves and coriander leaves. Arrange the fried potatoes. Then sprinkle some fried onions.
Then cover this with a layer of cooked rice. Sprinkle kesar/saffron milk evenly on the rice. Then continue with the dal and the rest of layering process .
Lastly sprinkle the last of the kesar/saffron milk, garnish with fried onions.
Dot some butter or ghee on top cover with foil or a tight lid and cook on slow flame for 15 minutes.
My Notes: I arranged the layers in an oven proof dish and covered it with foil. Place this dish it in a preheated oven at 180 degrees for 20 minutes.  
I have also place tomato wedges as the sides. 
We enjoyed this dish with curds, papad cone and salad with sliced onions and cucumber sticks with a sprinkle of chat masala.


Sending this to Mireille's, challenge cooking with seeds.
Labels: Complete Meal, Masoor dal, Lentils, Rice, Healthy, Main course, Cooking with seeds,  Gluten free, Biryani, Birista

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MASOORACHI AMTI OR RED LENTIL CURRY - CKP RECIPE


Masoorchi Amti is a typical Maharashtrian CKP lentil based dish usually prepared with sprouted whole brown masoor dal which is flavourful, nutritious and taste well with chapatti, bhakri or rice.  A little about the CKP community.

Maharashtrian CKP (Chandraseniya Kayastha Prabhu) . 'Chandraseniya Kayastha Prabhu' or CKP (Marathi: चांद्रसेनीय कायस्थ प्रभू) is the name of a sub caste of the Kshatriyas in Maharashtra.


This dish is a must in every CKP marriage. This is basically served with Vade ( A puri made of mixed flours). The vegetarians make this dish with Vade whereas the non-vegetarians have this with Kombadi Vade ( Chicken curry with Vade). This is a delicious dish.  I made the Malwani Vade to go with this dish.   

Ingredients
1.1/2 Cup Masoor (Red Lentil)  - sprouted
3 Tablespoons Grated Coconut
1 Teaspoon Garam Masala
1 Teaspoon Coriander- Cumin Powder
1 + 1 Large Onions – chopped fine

2 Tablespoons Hirva Vatan ( Green Masala)
A pinch Asafoetida
1/2 Teaspoon Turmeric powder
1 Tablespoon CKP Masala
1.1/2 Tablespoon Oil
1 Teaspoon Cumin seeds
1 teaspoon Jaggery

3 Kokum or Garcinia Indica
1 Tablespoon Coriander leaves  - chopped finely
For the tadka
1 Teaspoon Pure Ghee
3 Cloves.

Method
In a bowl add the masoor, hirva vatan, CKP masala, garam masala, turmeric, coriander - cumin powder, salt and a 1/2 tablespoon of oil and mix well .  Keep this aside.
In a  an heat oil fry one onion till light brown in colour, add the fresh coconut and fry again till the coconut turns pink in colour.  When cooled grind this to a fine paste.




Heat oil in a kadai, add cumin seeds and  asafoetida, when the cumin turn brown add the onion and fry till light brown in colour.  Add the masoor mix and fry lightly for 2 - 3 minutes then add water about an inch above the masoor and take a boil on high flame.  When it comes to a  boil reduce the flame and let it cook till done.  Then add the  coconut-onion paste, kokum and a little of the coriander leaves, let it cook again for 3 minutes.   After 3 minutes add the jaggery and let it boil for a minute, then  switch off then flame.  

In a another small pan heat ghee , add the cloves and immediately pour this on the masoor amti.  Cover for 5 minutes. All done , the aroma, is filling my house and  senses, its so inviting that I can't just resist tasting it.  Garnish with coriander leaves and serve hot with Malwani Vade


   






Notes :  Amti a Marathi meaning is cooked curry.
Sprouting the masoor is the best and nutritive way of making this dish.


Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.



Labels: Masoor dal, Vegan, Main course, Healthy, Vegetables, Lentils, Masalas, Complete Meal, CKP Cuisine, Maharashtra, Maharastrian Cuisine,  Vegetarian

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