anandhuvasudev/southindiandish huggingface dataset:
Ingredients: green chillies,wheat flour,coriander (dhania),ghee,oil the paranthas,kalonji (onion nigella seeds) nigella seeds,curd,sugar,poppy seeds,onion,sesame seeds (til seeds)

Bengali Posto Porota Recipe (Spiced Poppy Seed Parathas), 2 tablespoons Kalonji (Onion Nigella Seeds) - or nigella seeds,100 grams Poppy seeds,2 Onions - finely chopped,2 tablespoons Curd (Dahi / Yogurt),2 tablespoons Sesame seeds (Til seeds),4-5 Green Chillies - finely chopped,1 pinch Sugar,Coriander (Dhania) Leaves - small bunch,500 grams Whole Wheat Flour,Ghee - or oil for cooking the paranthas, 50, Bengali Recipes, To begin making the Bengali Posto Porota Recipe, grind the poppy seeds and green chilies together adding very little water to make a smooth paste.In a large mixing bowl, add the poppy seeds mixture, flour, onions, sesame seeds, coriander leaves, salt and sugar.
Add little water at a time and knead to make as smooth dough.
Divide the dough into ten equal parts.
Dust each portion of the Posto Porota dough in flour and roll into a flat circle.
Sprinkle a little nigella seeds on the top of the rolled out dough and press slightly so they don't fall out while cooking the Porota.The next step is cook the Posto Porota.
Preheat and grease a skillet on medium heat.
Place the porota on the skillet and allow it to cook for a couple of minutes before you add the ghee.After a couple of minutes, drizzle some ghee around the paratha and cook on both sides until browned and lightly crisp.
Once done, remove from heat and continue the same process with the remaining parathas.Serve the Bengali Posto Porota along with a your favorite Pickle, a bowl of yogurt for breakfast or a quick weeknight dinner along with your favorite vegetable.
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Ingredients: tomato,salt,cumin powder (jeera),bay leaf (tej patta),cardamom (elaichi) podsseeds,potato (aloo),red chilli powder,black peppercorns,water,ginger garlic paste,coriander (dhania) leaves,onion,cumin seeds (jeera),panch phoran masala,coriander powder,eggs,turmeric powder,green chillies,sunflower oil

Bengali Egg Curry Recipe, 1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),2 Green Chillies - slit,1 teaspoon Red Chilli powder,1 Potato (Aloo),2 teaspoon Red Chilli powder,1 Tomato - chopped,2 Cardamom (Elaichi) Pods/Seeds - crushed,3 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Ginger Garlic Paste,Salt - to taste,1/2 Onion - sliced,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera),4 Whole Eggs,2 teaspoon Panch Phoran Masala,1/4 teaspoon Salt,4 tablespoon Sunflower Oil,1 cup Water,2 Onion - chopped,5 Whole Black Peppercorns,1 Bay leaf (tej patta), 65, Bengali Recipes, To begin making the Bengali Egg Curry recipe, boil the eggs and potato separately.
De-shell the eggs.
Slightly slit the eggs and apply 1/2 teaspoon turmeric powder and 1 teaspoon red chilli powder and salt.
Keep aside.Peel the potato and chop into cubes.
Apply 1/2 teaspoon turmeric powder and 1 teaspoon red chilli powder and salt and keep aside.Add chopped onion, cumin seeds, black pepper and ginger-garlic paste and grind together to make a puree in a mixer grinder.
You can add 1/4 cup water while making puree.
Keep aside.Make a puree of chopped tomato and keep aside.
Now let us fry the eggs and potato.So heat a skillet and add 4 tablespoon oil.
Fry the eggs till they turn golden brown in colour.
After the eggs fry, remove and keep aside.To the same skillet add potatoes and fry for some time.
Remove and keep aside.Now to the same skillet, add more oil if needed.
Add bayleaf and crushed elaichi pods.Then add the onion puree and mix well.
Let it fry for 5 minutes.Add tomato puree and mix well.
Add slit green chillies and mix.Add the spice powders like cumin powder, coriander powder, red chili powder and panch phoron and mix well.Let it simmer for 10 minutes.
Add water 1/4 cup at a time and let the gravy simmer for atleast 10 more minutes.Add potatoes and salt to taste and mix well.
Finally add the eggs.
Simmer the gravy for 8 minutes.Garnish with chopped coriander leaves and serve hot.Serve Bengali Egg Curry for a delicious weekday meal along with Jeera Rice and Pudina Pyaz Kachumber Salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Bengali_Egg_Curry.jpg, 19
Ingredients: pumpkin pie spice,baking powder,pineapple,salt,butter greasing the pan,eggs,milk,wheat flour multigrain flour,carrot,baking soda,curd,brown sugar (demerara sugar),butter

Carrot Cake Pancakes Recipe, 2 cups Milk - or as required,1 teaspoon Baking powder,1 teaspoon Pumpkin pie spice,1/2 cup Curd (Dahi / Yogurt) - whisked,2 tablespoons Butter - melted,1 cup Carrots (Gajjar) - grated finely,1 Whole Egg,1/2 cup Brown Sugar (Demerara Sugar),Butter - as required for greasing the pan,1/2 teaspoon Baking soda,1 pinch Salt,2 cups Whole Wheat Flour - or multigrain flour,1/2 cup Pineapple - crushed, 40, Continental, To begin making the Carrot Cake Pancakes Recipe, first mix the flour, spice mix, baking powder, baking soda and salt in a mixing bowl.In another large mixing bowl, whisk together the egg, sugar, melted butter, curd and milk.Stir in the carrots and pineapple.Fold in the flour mixture and mix till the flour is just incorporated.
Add little milk if required to make a batter of dropping consistency.
Keep aside for 5-10 minutes.Heat a non-stick griddle and smear some butter on it.Drop a ladle full of the batter on it.
Cook on medium heat till bubbles appear around the edge and the pancake is golden brown on the bottom.Flip carefully and cook for a minute on the other side.Enjoy Carrot Cake Pancakes hot with toppings of your choice.
Honey, fruits and nuts, a dollop of sweetened cream, cream cheese or hung curd are a few topping ideas to try with this Carrot Cake Pancakes Recipe.Serve Carrot Cake Pancakes along with Espresso Coffee for a weekend breakfast.
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Ingredients: salt,mustard seeds,brinjal (baingan eggsplant),red chilli powder,black peppercorns,white urad dal (split),dry red chillies,curry leaves,tamarind,turmeric powder,chana dal (bengal gram dal),sunflower oil

Kathirikkai Thogayal Recipe - Thuvaiyal (Spicy Brinjal Chutney Recipe), 1 teaspoon White Urad Dal (Split),3 Dry Red Chillies,30 grams Tamarind - soaked in 1 cup hot water,Salt - to taste,Sunflower Oil - for cooking,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 teaspoon Chana dal (Bengal Gram Dal),2 sprigs Curry leaves,1 teaspoon Turmeric powder (Haldi),1 Brinjal (Baingan / Eggplant) - chopped,1 teaspoon Whole Black Peppercorns, 50, South Indian Recipes, We begin making the Kathirikkai Thogayal Recipe - Thuvaiyal (Spicy Brinjal Chutney Recipe) by heating a heavy bottomed pan with oil, temper the mustard seeds and curry leaves, let it splutter for few seconds.Then, later on, add the dry red chillies , urad dal , channa dal and peppercorns.
Saute till it turns light brown.
Add in the Chopped brinjal and saute till it becomes brown and mushy.You can season it with salt , turmeric and red chilli powder.
Cook till the raw smell of the spice goes away.
Add the soaked tamarind water, wait till all the water is soaked in by the brinjal.Let it aside to cool, then blend it into a smooth paste using a hand blender by adding a little water (2 tablespoons) .Serve the Kathirikkai Thogayal Recipe - Thuvaiyal (Spicy Brinjal Chutney Recipe) along with  lunch meal ., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-24/Kathirikkai_Thogayal_Recipe_Tokku-1.jpg, 12
Ingredients: basmati rice,black cardamom (badi elaichi),ginger,salt,boneless chicken uniform,bay leaves (tej patta),cardamom (elaichi) podsseeds,ghee,red chilli powder,garlic pods,black peppercorns,kewra water,curd,onion,cinnamon stick (dalchini),cloves (laung),potato (aloo),turmeric powder,green chillies

Calcutta Style Chicken Biryani Recipe, 1 cup Curd (Dahi / Yogurt),4 Potatoes (Aloo),8 Garlic - pods,Salt - to taste,5 Green Chillies,2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,1 Bay leaves (tej patta),1 inch Ginger,2 Onions - finely chopped,5 Cloves (Laung),3 cups Basmati rice,4 tablespoons Ghee,500 grams Boneless chicken - cut into pieces of uniform size,2 inch Cinnamon Stick (Dalchini),1 tablespoon Kewra Water,3 Black cardamom (Badi Elaichi),8-10 Whole Black Peppercorns,1 teaspoon Turmeric powder (Haldi), 100, Indian, To start preparing this delicious Calcutta Style Chicken Biryani Recipe, marinate the chicken pieces with curd, red chilli powder, turmeric and salt for 45 minutes to 1 hour.
Partially cook the rice along with black cardamom and bay leaves.
The rice needs to be boiled till 50% done.Drain away the water and set aside the rice for later use.Dry roast the rest of the whole spices namely, peppercorns, cloves, green cardamom and cinnamon for 30 seconds or till fragrant.
Let it cool and then grind it into a fine powder in a mixer grinder.Heat 2 tablespoons of ghee in a deep & heavy bottomed pan.
Add chopped onions and sauté till soft and lightly browned.Mash the ginger, garlic, and green chillies together using a mortar & pestle.Add the ginger-garlic-chilli paste to the onions once they are lightly browned.
Sauté for 2-3 minutes.Add red chilli powder, turmeric powder and sauté further for a minute.Add the marinated chicken to the above, and mix well till the chicken is well-covered with spices.
Cover and cook for 10-12 minutes on low flame.
Add a little water if required.While the chicken is cooking, chop the potatoes into four pieces and fry them till crisp and cooked.Now take a heavy bottomed non-stick Biryani pot or earthen pot and grease it with ghee.
Spread one layer of rice and top it with a layer of chicken gravy and 2 potatoes.Repeat this three times ending with a layer of rice.
Heat the rest of the ghee and pour it on the top layer.Seal the mouth of the pot with wheat flour dough to tighten the lid if using earthen pot and place a heavy weight like mortar on top of it.
Cook this on low heat for 10 to 15 minutes and let it stand for another 30 minutes before opening.Serve Calcutta Style Chicken Biryani Recipe hot with Burani raita or Tomato Onion & Cucumber raita and non-veg gravy like Laal Maas or Creamy Butter Chicken., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/calcutta_style_chicken_biryani.JPG, 19
Ingredients: salt,green chilli,coconut,coriander (dhania) leaves,jaggery,onion,ghee,oil,sooji (semolina rava),turmeric powder

Onion Rava Bhakri Recipe (Goan Kanyachi Bhakri), 2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 Green Chilli - finely chopped,2 tablespoons Fresh coconut - grated,1 teaspoon Jaggery - crushed,Ghee - or oil to smear while cooking,1 Onion - finely chopped,1/2 teaspoon Salt,1 teaspoon Turmeric powder (Haldi),1 cup Sooji (Semolina/ Rava), 45, Goan Recipes, To begin making the Onion Bhakri Recipe (Goan Kanyachi Bhakri), we will first  soak the rava in 1-1/2 cup of water for about 30 minutes.
After about 30 minutes, drain the excess water using a fine mesh colander.Add the soaked rava to a large mixing bowl and add all the ingredients and stir well to combine.
Adjust the salt to suit your taste.
The next step is the cook the Onion Bhakri.Grease and preheat a skillet over medium heat.
Add one ladleful of batter onto the skillet and spread it just a bit to make a thick pancake.
Turn the heat to low, cover the pan and cook the Onion Bhakri for about 5 minutes.
The process of covering the pan, allows the Onion Bhakri to steam cook and come together like a bread/pancake.
Half way through the cooking process, drizzle some ghee around the sides and the top.
Once you notice the top is cooked a little, flip over the cook the Onion Bhakri on the other side.
Cook until the Onion Bhakri is cooked through completely and is golden brown and crisp on both sides.Serve the Onion Bhakri or Kanyachi Bhakri along with a mixed vegetable korma for breakfast, lunch or even a quick weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Onion_Bhakri__Kanyachi_Bhakri.jpg, 10
Ingredients: salt,wheat (dalia godumai rava),ghee,mustard seeds,water,carrot,curry leaves,turmeric powder

Broken Wheat Upma Or Dalia Khichdi Recipe for Babies & Toddlers, Curry leaves - a few,Salt - as per your taste,1/2 cup Water,1 Carrots (Gajjar) - finely chopped,1 teaspoon Ghee,1/4 cup Broken Wheat (Dalia/ Godumai Rava),1/4 teaspoon Mustard seeds,1/4 teaspoon Turmeric powder (Haldi), 20, Indian, To begin making Dalia Khichdi or Broken Wheat Upma for babies and toddlers, we have to first steam the finely chopped carrots.
In a pressure cooker, add the chopped carrots along with  tablespoon of water.
Pressure cook for 2 whistles and release the pressure immediately by running the cooker under water.
Open the lid, take out the steamed carrots and keep aside.
In the same pressure cooker, add dalia /broken wheat along with 1/2 cup water.
Pressure cook on high for 3-4 whistles and lower the heat and leave it on low for 2 minutes.
Turn off the flame and allow the pressure to release naturally.
In a pan, add a teaspoon of ghee.
Once the ghee is warm add mustard seeds.
Once the mustard seeds sputter, add torn curry leaves to the pan along with 1/4 teaspoon of turmeric powder.
Stir for a minute, and add in the steamed carrots.
Mix well.
Finally add the cooked dalia /broken wheat along with the required amount of salt and mix thoroughtly.
Turn off the heat and your Dalia Khichdi or Broken Wheat Upma for babies and toddlers is ready to be fedServe this Dalia Khichdi to your babies and toddlers who are over the age of 10 months along with a cup of curd and chopped bananas on the side for breakfast or lunch.
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Ingredients: tomato,cloves garlic,curry leaves,onion,turmeric powder,chana dal (bengal gram dal),sunflower oil,salt,green chilli,cardamom (elaichi) podsseeds,black pepper corns,red chilli powder,dry red chilli,mint leaves (pudina) coriander leaves,ginger,bay leaf (tej patta),fennel seeds (saunf),cinnamon stick,curry leaves,coriander powder,cloves (laung)

Masala Vada Curry Recipe - Chana Dal Vada Curry Recipe, 1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,2 Whole Black Pepper Corns,1/4 teaspoon Turmeric powder (Haldi),5 Curry leaves,1/2 teaspoon Fennel seeds (Saunf),Salt - to taste,1 inch Cinnamon stick,3 Cardamom (Elaichi) Pods/Seeds,4 sprig Mint Leaves (Pudina) - or coriander leaves as required,1 inch Ginger - finely chopped,1/2 cup Chana dal (Bengal Gram Dal),4 cloves Garlic - finely chopped,1/2 cup Homemade tomato puree - chopped,1 Green Chilli - slit,2 Cloves (Laung),1/2 teaspoon Red Chilli powder,1 Dry Red Chilli,2 teaspoons Sunflower Oil,1 Bay leaf (tej patta),1 sprig Curry leaves, 60, South Indian Recipes, To begin making the Masala Vada Curry Recipe/ Chana Dal Vada Curry recipe, thoroughly wash and soak chana dal for 2 hours.Once the dal is soaked, coarse grind chana dal with the ingredients for making the base -dry red chili, curry leaves, fennel seeds and salt.
Just sprinkle water while grinding, the masala vada batter should be thick.Spoon the masala vada batter on a Idli plates and steam it exactly like how we steam Idli.
Or you can pan fry the Vada batter in a paniyaram pan with a little oil until it browned and crisp.
The later gives a delicious taste to the Masala Vada Curry.Ensure you drizzle oil while pan frying the vada in the paniyaram pan.Meantime, we can start making the curry.
Heat oil in a heavy bottomed pan on medium flame, add whole black pepper, cloves, cinnamon, bay leaf, slit green chili, curry leaves, ginger, garlic and onions.
Make sure to remove few seeds from green chili if you want to make it less spicy.Once the onion turns golden, add the tomato puree and all the masala powders - turmeric powder, red chili powder, coriander powder, chili powder and salt.
Let it cook for 2 to 3 minutes until the masala curry comes to a brisk boil.Add required water and let the curry masala cook for a few minutes.
Once the masala is cooked, drop in the masala vada into the curry mixture.Cover it with a lid and cook the Masala Vada Curry on a medium flame.
The masala vada curry will absorb all the water and become thick.
This will take around 5 to 7 minutes.Finally add chopped mint leaves and give the Masala Vada Curry a stir and serve.Serve Masala Vada Curry along with Tawa Paratha, Palak Raita and Satvik Carrot Sprout Salad for a weekday meal.
You can also serve this curry along with Ghee Roast Dosa or a Karnataka Style Set Dosa Recipe , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Masala_Vada_Curry_Recipe-13_1600.jpg, 21
Ingredients: tomato,salt,coriander (dhania) leaves,methi leaves (fenugreek leaves),green moong sprouts,jaggery,cloves garlic,dry red chilli,onion,cumin seeds (jeera),turmeric powder,sunflower oil

Karnataka Style Menthya Soppu Hesaru Kaalu Palya Recipe, 1 Dry Red Chilli,2 teaspoons Sunflower Oil,Salt - to taste,1 Tomato - finely chopped,1 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped,Coriander (Dhania) Leaves - a few sprigs,2 cups Green Moong Sprouts - steamed,3 cloves Garlic,1/4 teaspoon Turmeric powder (Haldi),1 cup Methi Leaves (Fenugreek Leaves) - roughly chopped,1 teaspoon Jaggery - powdered,4 Shallots - chopped, 30, Karnataka, To begin making Menthya Soppu Hesaru Kaalu Palya Recipe, pressure cook the sprouted green gram for one whistle adding a cup of water using a pressure cooker and keep aside.Make a course mix of the shallots, garlic cloves, cumin seeds and dry red chilli using a mortar and pestle and keep aside.Heat oil in a heavy bottomed pan, once the cooking oil is hot, add the onions over medium heat and saute until they turn translucent.Add in the pounded masala mix and saute until the raw smell of the garlic and shallots disappears.Once the mixture is smelling cooked, add the chopped tomatoes and cook until it turns mushy.After the tomatoes are a bit mushy, add the fenugreek leaves, turmeric powder, season with required salt to taste and mix well by sauteing.Let the fenugreek leaves cook to 3/4th, and occasionally keep stirring the mix.
You can ad a bit of water if you need, at this stage.Occasionally keep stirring on low medium heat, until the methi/fenugreek leaves are mostly done.
Add in the cooked sprouted green gram, jaggery powder and mix well.Let the mix simmer for about 5 minutes or till done and let the water evaporate if any.Garnish with coriander leaves, mix well and switch off the heat.Serve Menthya Soppu Hesaru Kaalu Palya Recipe (Karnataka Style Fenugreek Leaves and Green Gram Stir Fry) along with Akki Rotti Recipe (Spicy Gluten Free Rice Flour Flat Breads), Karnataka Style Badanekai Yennegai Gojju Recipe and Indian Vegetable Salad Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Menthya_Soppu_Hesarukalu_Palya_Recipe_Karnataka_Style_Fenugreek_Leaves_and_Green_Gram_Stir_Fry.jpg, 12
Ingredients: salt,yellow moong dal (split),chayote,potato (aloo),green peas (matar),carrot,curry leaves,coconut oil,black pepper powder,turmeric powder,green chillies

Mulakushyam Recipe - A Mixed Vegetable Lentil Curry, 1 teaspoon Turmeric powder (Haldi),1/4 teaspoon Black pepper powder,Curry leaves - a sprig,1 Chayote - peeled and diced,Salt - to taste,2 Green Chillies - slit,1 Potato (Aloo) - peeled and diced,1/2 cup Yellow Moong Dal (Split),1 tablespoon Coconut Oil,1/4 cup Green peas (Matar),2 Carrot (Gajjar) - peeled and diced, 48, Kerala Recipes, To begin making the Mulakushyam Recipe - A Mixed Vegetable Lentil Curry, first prepare the vegetables by peeling and cutting them.
Wash the dal and keep aside.We will now cook everything a single pot, by either using a pressure cooker or using a sauce pan method.
If using the sauce pan method, follow the same instructions as below and cook until the dal is soft and cooked through.Place the washed dal, the chopped vegetable, slit green chillies into the pressure cooker.
Add the turmeric,salt and about 2 cups of water.
Place the weight on and pressure cook until you hear two whistles.
After 2 whistles, turn the heat to low and simmer for a couple of minutes and turn off the heat.Allow the pressure to release naturally.
Once the pressure has released, add the curry leaves, the coconut oil, salt and pepper to taste.
Stir and give the Mulakushyama brisk boil.
Turn off the heat and transfer to a serving bowl.Serve the Mulakushyam along with Steamed Rice , Elai Vadam and Pisarna Manga Recipe for a quick and wholesome weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sandhya_Hariharan/Molagooshyam__A_Mixed_Vegetable_Lentil_Curry1.jpg, 11
Ingredients: tomato,cumin powder (jeera),black peppercorns,onion,cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal),sunflower oil,salt,arhar dal (split toor dal),cardamom (elaichi) podsseeds,mint leaves (pudina),red chilli powder,amchur (dry mango powder),bay leaf (tej patta),ghee,ginger garlic paste,coriander (dhania) leaves,cinnamon stick (dalchini),mutton,bottle gourd (lauki),coriander powder,masoor dal

Dudhi Dal Gosht Recipe-Mutton With Bottle Gourd & Lentils, 6 Whole Black Peppercorns,1 teaspoon Cumin powder (Jeera),1 Tomato - finely chopped,5 Amchur (Dry Mango Powder) - whole,5 sprig Coriander (Dhania) Leaves - finely chopped to garnish,1 tablespoon Ghee,1 tablespoon Ginger Garlic Paste,50 grams Arhar dal (Split Toor Dal),50 grams Masoor Dal (Whole),Sunflower Oil - as required,Salt - to taste,2 teaspoons Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1 kg Bottle gourd (lauki) - chopped into cubes,3 Onions - finely sliced,150 grams Chana dal (Bengal Gram Dal),2 sprig Mint Leaves (Pudina),750 grams Mutton,2 inch Cinnamon Stick (Dalchini),2 teaspoons Coriander Powder (Dhania),4 Cardamom (Elaichi) Pods/Seeds,2 Bay leaf (tej patta),1 teaspoon Cumin seeds (Jeera), 55, Indian, To begin making the Dudhi Dal Gosht recipe, mix all the dals in a pressure cooker and cook till it is properly cooked and mushy.
Once it is done, blend with a hand blender.Next, boil mutton with a little salt and water in a pressure cooker for 15 minutes.Heat oil and ghee in a heavy bottomed pan.
Add all the whole spices including bay leaf, whole pepper corns, cinnamon stick and cumin seeds.
Cook them for about 30 seconds and add finely sliced onions and cook till they become slightly brown in colour.
(Make sure you do not burn them)Next, add ginger garlic paste, red chilli powder, cumin powder, turmeric powder, coriander powder and salt.
Add the chopped bottle gourd, tomatoes, mix everything properly and let it cook till the bottle gourd is half cooked.
Once it is done, add whole mint leaves to it.
Now add the boiled mutton, mixed daal and cook for 5 minutes.Now add whole amchur and lemon juice to it.
Let it cook for another 5 minutes and garnish with coriander.Serve Dudhi Dal Gosht along with Tomato Onion Cucumber Raita, Phulka and Steamed Rice for your weeknight dinner with family.
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