14:["$","div",null,{"lang":"en","dir":"$undefined","children":[[["$","div","d7570c23-641a-40a9-8f80-6cb9a6e41b7d",{"id":"445d5606d58ea5fbf4035f8801867ee2","className":"block block-subchapter","data-tier":"study","data-type":"subchapter","data-key":"445d5606d58ea5fbf4035f8801867ee2","lang":"$undefined","children":[null,null,null]}],["$","div","1e9ad046-e008-452f-9134-ae953127ed3b",{"id":"c7c4e5fc849191674769fcaea2d5d1f6","className":"block block-subchapter","data-tier":"study","data-type":"subchapter","data-key":"c7c4e5fc849191674769fcaea2d5d1f6","lang":"$undefined","children":[null,null,["$","div",null,{"className":"block-body","dangerouslySetInnerHTML":{"__html":"

Seasoning:
2 tsp	Butter
1 tsp	Mustard seeds
1 tsp	Shahi jeera
1 inch	Cinnamon stick
3-4	Cloves
1	Bay leaf
3-4	Black pepper corns
1 tbsp	Peanuts
1 tsp	Cumin powder
1 cup	Black eyed<br>peas
:----------	:--------------
2 cups	Basmati rice, uncooked
1/2 cup	Mint, finely chopped
1 tsp	Salt to taste

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1 tsp Cilantro, chopped

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