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URL:https://www.learndesk.us/class/6420554301046784/lesson/434845606778c3d489cfad31201875ab?ref=outlook-calendar
SUMMARY:Pumpkin Carrot Dal
DTSTART;TZID=America/Los_Angeles:20260520T190000
DTEND;TZID=America/Los_Angeles:20260520T200000
LOCATION:https://www.learndesk.us/class/6420554301046784/lesson/434845606778c3d489cfad31201875ab?ref=outlook-calendar
DESCRIPTION: 
Ingredients
• Yellow moong dal: ⅔ cup• Water: 3 cups• Red pumpkin: ½ cup (chopped in small cubes)• Carrot: ½ cup (chopped in small cubes)• Ladyfinger: ½ cup (cut into rings)• Dry mango powder/ amchur: ¼ tsp• Black mustard seeds: ½ tsp• Cumin seeds: ½ tsp• Fresh ginger: ½ tsp (finely chopped)• Green chili: 1-2 (finely chopped)• Asafoetida: ⅛ tsp• Turmeric: ½ tsp• Lime juice: 1 tbsp• Coriander leaves: 1-2 tbsp (finely chopped)• Salt: as per taste• Coconut butter or any other nut butter: 1 tbsp (optional) (to obtain nut butter, simply churn your preferred nut in the mixie for about 8-10 minutes until you see it transform into a buttery texture)
Method1. Wash and pre-soak dal for 6-8 hours.2. Discard water in which dal is soaked, add fresh water, and cook in a pot for about 15 minutes. Not in a pressure cooker - you could use a stainless steel pot or earthenware. Run a hand blender through the cooked dal to make it smooth.3. Simultaneously steam veggies in a steamer. Gently coat the...

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