13:["$","div",null,{"lang":"en","dir":"$undefined","children":[[["$","div","e937bb6b-71dc-4760-901f-d66a55519e79",{"id":"cecf547cb5e95de874c154b29d507ac0","className":"block block-subchapter","data-tier":"study","data-type":"subchapter","data-key":"cecf547cb5e95de874c154b29d507ac0","lang":"$undefined","children":[null,null,null]}],["$","div","6e692fa3-e5b5-4040-999c-4073e1224a2d",{"id":"b57116db71401b50f289ca68afc8ccea","className":"block block-subchapter","data-tier":"study","data-type":"subchapter","data-key":"b57116db71401b50f289ca68afc8ccea","lang":"$undefined","children":[null,null,["$","div",null,{"className":"block-body","dangerouslySetInnerHTML":{"__html":"

Bengal Gram	- 2 palam
Bottle Gourd	- 6 palam
Powdered Salt	- ¼ palam
Karima Powder	- ⅜ palam
Grated Coconut	- 1 ½ palam
Ghee	- ½ palam
Chilly	- ⅛ palam
Mustard Seed	- ⅛ palam
Bengal Gram	- ⅛ palam

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```

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