anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,sweet potato skin,cardamom (elaichi) podsseeds,coconut,milk,saffron strands,sugar jaggery,sooji (semolina rava)

Sweet Potato Kheer Recipe, 1 cup Fresh coconut - grated,2 tablespoon Sooji (Semolina/ Rava),2 tablespoon Sugar - or jaggery,2 Cardamom (Elaichi) Pods/Seeds,1 Sweet Potato - skin removed and grated,1/2 cup Milk,10 Saffron strands,10 Cashew nuts - for garnish, 35, North Indian Recipes, To begin making the Sweet Potato Kheer Recipe, grind the coconut and cardamom in a mixer with water, try to extract as much as coconut milk from the pulp.Once you squeeze out all the coconut milk from the pulp, add it to a sauce pan with grated sweet potato, milk, sugar, saffron strands and bring it to a boil.You can a pinch of salt to just balance out the sweetness.
Once the kheer thickens, you can add the semolina and keep stirring until the semolina boils.Switch off the heat, and serve it in a bowl with some chopped cashew nuts.Serve the Sweet Potato Kheer Recipe after a Lucknowi Murg Biryani (Awadhi Chicken Biryani) with Raita for a Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Sweet_Potato_Kheer_Recipe_.jpg, 8
Ingredients: wheat (dalia godumai rava) the smer grains),fennel seeds (saunf),milk,water,fruits,mixed nuts

Meetha Daliya With Milk & Fruits Recipe - Broken Wheat Porridge, Sugar - to taste or drizzle with honey,Mixed nuts - as required,350 ml Milk,1/2 cup Broken Wheat (Dalia/ Godumai Rava) - (I used the smaller grains),1 teaspoon Fennel seeds (Saunf),Fresh fruits - as required,2 cups Water, 15, Indian, To begin making the Meetha Dalia - Broken Wheat Porridge recipe, we have to first dry the broken wheat.Add the broken wheat to a pan placed on low heat and roast till it becomes golden brown.
To the same pan, add water and fennel seeds to it and cook till it softens.
Next add milk and let the contents come to a boil.
Simmer on medium-low flame till milk and broken wheat are well assimilated and start to thicken just a little bit.Switch off the heat.
Stir in the sugar.
Allow the contents to cool or serve warm with fruits of your choice.
If you intend to have the porridge with fruits, ensure that it is not hot, else, the fruits will release water and turn mushy.
(And it might taste bad)Serve Meetha Daliya on its own or along with a hot cup of Espresso Coffee for a weekday breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Meetha_Daliya_Recipe_Broken_Wheat_Porridge_original-2_1600.jpg, 6
Ingredients: baking powder,coconut,milk,vanilla essence,water,rose essence,sugar,badam (almond),lemon,sooji (semolina rava),flour (maida),sunflower oil

Basbousa Recipe - Middle Eastern Semolina Cake, 1 1/2 cup Sooji (Semolina/ Rava),1 teaspoon Baking powder,10 Badam (Almond) - cut into half,1 teaspoon Lemon juice,1 cup Milk,1 cup Sugar,1 teaspoon Rose Essence,1 cup Water,1/2 cup All Purpose Flour (Maida),1/2 cup Sunflower Oil,1 teaspoon Vanilla Extract - or essence,1 cup Dessicated Coconut, 100, Middle Eastern, To prepare Basbousa recipe (Middle Eastern Semolina Cake), let us make sugar syrup first, by adding a cup of sugar and water along with lemon juice in a thick bottomed saucepan.Bring the sugar syrup to boil and cook until slightly sticky.Add rose essence, mix well, remove from heat and keep it aside.Preheat Oven to 180 degree Celsius and grease a Baking tin with oil and keep it ready.In a bowl, combine together semolina, sugar, desiccated coconut, all-purpose flour and baking powder.
Combine well.To this add milk, vanilla essence and oil and combine evenly into thick batter.Pour this batter to the greased cake tin and spread evenly.
Line it with a sharp knife to get diamond/rectangle shape.
Place the almond at the center of each piece and press very lightly.Bake it for about 45-50 minutes or till the top turns golden brown.Remove from the oven.
Line it with a sharp knife again.Pour the cold sugar syrup over the hot basbousa recipe or Middle eastern semolina cake.
Cover the whole pan of basbousa with sugar syrup.Allow the basbousa recipe to soak for 30 minutes.Our eggless Middle Eastern semolina Cake or Basbousa is ready to be served immediately during tea time or as a dinner party dessert., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/Basbousa_Recipe-_Middle_Eastern_Semolina_Cake-1.jpg, 12
Ingredients: tomato,salt,cumin powder (jeera),green chillies,cashew nuts,asafoetida (hing),red chilli powder,spinach leaves (palak) packed,sugar,lemon,cumin seeds (jeera),sweet corn,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Jain Style Corn Palak Recipe, 1 tablespoon Garam masala powder,1/2 teaspoon Cumin powder (Jeera),Sunflower Oil - as required,1 tablespoon Sugar,2 Green Chillies,8 to 10 Cashew nuts,Salt - to taste,1 cup Spinach Leaves (Palak) - packed,1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Lemon juice,1/2 cup Sweet corn - boiled,Asafoetida (hing),2 Tomatoes,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Red Chilli powder, 45, North Indian Recipes, To begin making the Jain Style Corn Palak recipe, blanch the spinach leaves and reserve in ice cold water.
Drain and puree into a paste in a mixer grinder.Saute the ingredients mentioned under "To grind" in 1 teaspoon oil till tomato shrivels a bit and grind to a smooth paste once cooled using some water.In a heavy bottomed pan, temper with the tempering ingredients, add the turmeric, pureed spinach, salt.
Mix well and let the spinach paste cook for 3 to 4 minutes till it dries up a bit.Now add the pureed tomato masala, dry spice powders and corn.
Mix well and let it simmer lightly for 8-10 mins.Adjust water to desired thickness, adding a tablespoon or two at a time.
Finish with crushed kasuri methi, salt and lemon juice.Mix everything well and it is ready to be served.
Serve Jain Style Corn Palak along with Phulka, Pudina Tawa Paratha or Steamed Rice for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/27-june/Jain_Style_no_onion_and_no_garlic_Palak_and_corn_curry-7222.jpg, 15
Ingredients: kinua,salt,green chilli,ghee,cinnamon,cloves garlic,onion,cardamom,mint leaves

 Pudina Quinoa Recipe,  1 onion - finely chopped, 6 cloves garlic - finely chopped, 1/4 mint leaves - finely chopped, 1 green chili - chopped,1 cup Kinua, 1 inch cinnamon, 2 cardamom, 1 tsp Ghee, 2 long, salt, 30, Indian, To make Pudina Kinua recipe, first wash 1 cup of Kinua thoroughly and soak it for 2 hours.
Heat the ghee in a pressure cooker.
After the ghee is hot, add garlic, onion and cook the onion to become soft.
Now add green chili, cinnamon, cinnamon, long, cardamom, salt and cook all on high flame for 2 minutes.
Add 2 cups of water, close the cooker and cook till 2 cities come.
After coming to the city 2, reduce the heat and cook for 15 minutes.
Turn off the gas.
Let the pressure drain automatically.
After the pressure comes out, open the cooker and mix well.
Turn off the gas and put in a serving bowl.
Serve Pudina Kinua Recipe with Dhingri Peas and Tomato Cucumber Onion Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Pudina_Quinoa_Pulao_Recipe_6_1600.jpg, 9
Ingredients: salt,green beans (french beans),mustard seeds,asafoetida (hing),coconut,carrot,dry red chilli,curry leaves,white urad dal (split),dry red chillies,potato (aloo),turmeric powder,sunflower oil

Mixed Vegetables Ajethna Recipe - Mangalorean Style Mixed Vegetables Sabzi, 1/2 teaspoon Turmeric powder (Haldi),3 tablespoons Fresh coconut - grated,2 teaspoons Sunflower Oil,Salt - to taste,1/2 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,1 cup Carrots (Gajjar) - cut into small cubes,1 Dry Red Chilli - broken,2 Dry Red Chillies,1/4 teaspoon Asafoetida (hing),1 cup Green beans (French Beans) - finely chopped,1 sprig Curry leaves,2 Potatoes (Aloo) - cut into small cubes, 30, Mangalorean, To begin making Mixed Vegetables Ajethna Recipe (Mangalorean Style Mixed Vegetables Sabzi), wash and cut all the vegetables and keep aside.Make a dry course mix of the grated coconut, dried red chillies and mustard seeds using a mixer grinder and keep aside.Heat oil in a pan, add the mustard seeds, urad dal and let it crackle.Add the asafoetida, red chilli, curry leaves and let it splutter.Add the vegetables, season with salt and mix well.Add the turmeric powder, mix well and let the vegetables cook in its own steam with a lid closed.
This will take around 10 minutes.Once the vegetables are well cooked, add the coconut masala and mix well.Saute for 5 minutes and turn off the heat.Serve the Mixed Vegetables Ajethna Recipe (Mangalorean Style Mixed Vegetables Sabzi) along with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Akki Peni Sandige (Rice idiyappam Fryums) for a Mangalorean inspired weekend lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Mixed_Vegetables_Ajethna_Recipe_Mangalorean_Style_Mixed_Vegetables_Sabzi.jpg, 13
Ingredients: salt,sun dried tomato,chicken breasts bless skinless,spaghetti pasta,black pepper corns,virgin olive oil,basil leaves,cloves garlic,lemon,parmesan cheese,walnuts

Creamy Chicken Pesto Spaghetti Pasta Recipe, 1/4 cup Walnuts,4 cloves Garlic,1 teaspoon Whole Black Pepper Corns,Salt - to taste,1 teaspoon Lemon juice,50 grams Basil leaves,4 Chicken breasts - boneless skinless,2 tablespoons Extra Virgin Olive Oil,300 grams Spaghetti Pasta,1/2 cup Sun Dried Tomatoes,1/4 cup Parmesan cheese, 30, Italian Recipes, To begin making the Creamy Chicken Pesto Pasta Recipe, heat a sauce pan with enough water.
Sprinkle salt in order to increase the cooking process.Add the spaghetti pasta into the boiling water, and wait till it softens.Cook until it becomes al dente (just cooked) and strain it under running water to stop the cooking process.
Drizzle olive oil into the pasta, toss it well and keep it aside.
The next is to make the basil pesto.
Into a mixer grinder, add the basil leaves, garlic, olive oil, walnuts, parmesan, pepper and salt.
Blend to make a smooth pesto mixture.
Add a little water if required.
Squeeze in some lemon juice into the pesto.Take out the sun dried tomatoes from the jar.
And cut them into small bite size pieces.
Set them aside.Cube the chicken breast.
Also mince some garlic and set aside.In a wide pan, add some olive oil and add minced garlic to the pan and give it a toss.
Add chicken and cook till it has turned white from pink and is roasted well.
Season with salt and black pepper according to your taste.Into the saucepan, add the basil pesto, boiled pasta and the chopped sundried tomatoes.Toss the Creamy Chicken Pesto Pasta together and stir fry on medium heat until all of them come together.
Check the salt to taste and adjust accordingly.Turn off the heat and transfer the Creamy Chicken Pesto Pasta to a serving bowl.Serve Creamy Chicken Pesto Pasta Recipe with Garlic Bread and a Rich Dark Chocolate Mousse Recipe for a healthy weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Creamy_Chicken_Pesto_Pasta_Recipe-4-1.jpg, 11
Ingredients: salt,coriander (dhania) leaves,cloves garlic,carrot,onion,lemon,ghee butter,black pepper powder,green chilli the middle,coriander (dhania) leaves (with stalks),cloves (laung)

Carrot And Coriander Soup Recipe, 2 tablespoons Ghee - or butter,1/2 Onion - cubed,Salt - to taste,2 tablespoons Coriander (Dhania) Leaves - chopped (with stalks),1 Carrot (Gajjar),2 cloves Garlic - chopped,1 Green Chilli - slit in the middle,Black pepper powder - to taste,Coriander (Dhania) Leaves - for garnishing (as required),2 Cloves (Laung),1/2 Lemon, 25, Indian, To begin making the Carrot And Coriander Soup recipe, Iin a large pressure pan or cooker, heat ghee or butter and add chopped onions and garlic along with slit green chillies.
Fry until the onions are translucent; about 1 minute.Stir in chopped carrots, coriander and cloves and sauté again for another minute on high.
Add water to immerse the vegetables and pressure cook for one whistle.If you do not have a pressure cooker, cook in a deep saucepan until the carrots are cooked and turn soft.
Once the pressure in the cooker goes down, drain the vegetables and pour the stock into an another saucepan.Remove green chilli and cloves from the drained vegetables and blend the rest to a fine puree.Pour the puree into the stock and mix well.
Add salt and pepper to taste and bring to a boil.Once it comes to a boil, lower the heat and simmer for about 5 minutes.
Garnish with finely chopped coriander leaves and serve hot with a squeeze of lemon or lime.Serve Carrot And Coriander Soup with Garlic Bread and Moong Sprouts Salad With Grated Carrots and Coriander for a healthy and light dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Light_and_Healthy_Carrot_and_Coriander_Soup.jpg, 11
Ingredients: cashew nuts,pheni roll,ghee,milk,raisins,sugar,almond meal (badam powder)

North Indian Feni Recipe - Sevaiyan Kheer, 2 tablespoons Raisins,100 grams Pheni - or one roll,1/4 cup Sugar,300 ml Milk,2 tablespoons Almond Meal (Badam Powder),1 tablespoon Ghee,2 tablespoons Cashew nuts, 25, North Indian Recipes, To begin making the North Indian Pheni Recipe, we will first get all the ingredients ready and keep them by the side.
In a heavy bottom pan, bring the milk to a brisk boil.
Lower the heat and simmer for 5 to 10 minutes till it thickens a little.
Once the milk has thickened a little, add the sugar and almond powder and simmer for another couple of minutes.The almond powder will help thicken the milk.
Add the pheni at this stage and mix well and turn off the heat.
Allow the milk and pheni mixture to rest in the pan for about 10 minutes.
This will help soften the pheni in the warm milk.Transfer the Pheni to a serving bowl.
In a small pan, heat the ghee on medium to low heat and roast cashew and raisins until golden brown and crisp.
Turn off the heat and pour it over the Pheni (Kheer).Serve North Indian Pheni as a dessert after your delicious festive meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/North_Indian_Pheni_Recipe_A_Thin_silky_Sewiyan_Kheer-1.jpg, 7
Ingredients: salt,fish ayala (bangada fish),red chilli powder,ginger garlic paste,fennel powder,lemon,black pepper powder,turmeric powder,sunflower oil

Ayala Fish Fry Recipe, 1/2 teaspoon Fennel Powder,1 teaspoon Ginger Garlic Paste,Salt - to taste,1-1/2 tablespoon Red Chilli powder,1 teaspoon Lemon juice,1/4 teaspoon Turmeric powder (Haldi),4 Fish - ayala (bangada fish),Sunflower Oil - for shallow fry,1 teaspoon Black pepper powder, 35, South Indian Recipes, To begin making the Ayala Fish Fry Recipe, wash and clean fish well.
Leave it whole.
Score the fish on it’s skin on both sides.In a bowl squeeze lime juice.
Add red chilli powder, turmeric powder, fennel powder, black pepper powder, ginger-garlic paste, salt and mix well.
Make a thick paste.Rub the spice paste all over the fish including the slit areas on both the sides.Cover and let the fish marinate in the fridge for 15 minutes.Heat few tablespoons oil in a pan.
Shallow fry the whole fish on medium flame until golden brown on both sides.Serve hot with lime wedges and onion carrot slices if preferred.Serve Ayala Fish Fry with Mixed Vegetable Sambar, Steamed Rice and Elai Vadam for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Ayala_Fish_Fry.jpg, 9
Ingredients: virgin olive oils olive oil,black pepper powderblack pepper powder,salt,wheat brown bread,avocados,coriander (dhania) leaves,jalapenos jalapenos,lemon,iceberg lettuce lettuce leaves,cucumber,gherkins gherkins,boiled eggs

Avocado Egg Sandwich Recipe, 1 teaspoon Black pepper powder - 1 teaspoon black pepper powder,2 Gherkins - Pickled gherkins,1 teaspoon Lemon juice,Coriander (Dhania) Leaves - finely chopped,10 Pickled Jalapenos - Pickled jalapenos,Iceberg lettuce - Lettuce leaves,1 Cucumber - Sliced,1 1/2 teaspoon Extra Virgin Olive Oil - 1 1/2 teaspoons olive oil,2 Boiled egg - sliced into rounds,1 pinch Salt,2 Avocados - cut lengthwise,8 Whole Wheat Brown Bread, 25, Continental, To begin making the Avocado Egg Sandwich, first scoop out the flesh of 2 ripe avocados.
Mash it with a fork, add the olive oil, salt, pepper, lime juice and mix it well until smooth.Chop the other two avocados lengthwise and sprinkle well with lemon juice.
This prevents it from going black due to oxidation.
Place the slices in a dish, cover and set aside.Boil the eggs, allow them to cool, shell and slice them into rounds.Take two slices of bread and spread the prepared avocado paste on each.
Next, layer the toppings of your choice: lettuce, pickled gherkins, cucumber slices, boiled eggs and ripe avocado slicesTop the sandwich with coriander leaves.Serve Avocado Egg Sandwich along with Carrot Pineapple Orange Juice for a filling breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Avocado_Egg_Sandwich.jpg, 12
Ingredients: salt,spring onion greens,button mushrooms,cloves garlic,black peppercorns ground,onion,balsamic vinegar (organic),butter

Paleo Balsamic Mushrooms Recipe, 1-1/2 tablespoons Balsamic Vinegar - (Organic),Spring Onion Greens - for garnish,1/2 teaspoon Whole Black Peppercorns - freshly ground,1 Onion - finely chopped,1 cup Button mushrooms,1/2 teaspoon Salt,3 cloves Garlic - finely chopped,3 tablespoon Butter, 35, Continental, To begin making the  Paleo Balsamic Mushrooms Recipe, clean mushrooms with a damp cloth to remove any dirt.Slice them into halves and keep aside.
I removed only the stalks and used mushrooms, which are smaller ,as a whole.In a skillet, add butter and allow it to melt on medium flame.Once the butter is melted, add chopped garlic and chopped onions.
Saute until the onions become translucent.Once done add mushrooms and cook until they become tender, for about 10 minutes.
Don’t overcook as the mushrooms become rubbery.Add salt, balsamic vinegar and pepper to the mushrooms; Saute for about 2 – 3 minutes and turn off the heat.
Garnish with  spring onions and serve Paleo Balsamic Mushrooms Recipe warm.Serve this Balsamic mushrooms as sides for your Mexican Lime Chicken or Grilled Chicken With Vegetables.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Paleo_Balsamic_Mushrooms.jpg, 8
Ingredients: chaat masala powder,onion,green chillies,sunflower oil,salt,wheat flour,britannia cheese garlic,mint leaves (pudina),flour (maida),water,curd,sugar,ghee the kulchas,hung curd (greek yogurt),amchur (dry mango powder),britannia cheezza,saffron strands,dry yeast,parsley leaves,cucumber,potato (aloo)

Mini Chilli Cheese Aloo Kulcha Recipe, 1 cup All Purpose Flour (Maida),1/4 cup Cucumber - finely chopped,Salt - a pinch,2 Onions - finely chopped,1 cup Whole Wheat Flour,Parsley leaves - a few,1/4 cup Curd (Dahi / Yogurt),Water - warm,1 1/2 teaspoon Active dry yeast,Salt - to taste,1/2 cup Hung Curd (Greek Yogurt),Saffron strands - a few,Ghee - to cook the kulchas,1 teaspoon Chaat Masala Powder,200 grams Britannia Cheezza - grated,6 Potatoes (Aloo) - boiled and mashed,5 Green Chillies - finely chopped,1 teaspoon Sugar,2 tablespoons Britannia Cheese Spread - Roasted Garlic,Mint Leaves (Pudina) - small bunch,1 teaspoon Sunflower Oil,1 teaspoon Amchur (Dry Mango Powder), 65, North Indian Recipes, To begin making the Mini Chilli Cheese Aloo Kulcha Recipe,we will first make the dough and keep it ready.
In a mixing bowl, combine the whole wheat flour, all purpose flour, yeast, curd, sugar, salt and mix with your fingers.
Next add little warm water at a time and knead to make a soft dough.Finally drizzle some oil and knead for a few more minutes.
Cover the pan and allow it to rest and rise for about 2 hours.To make the stuffing for the Kulcha.Into a bowl, add in the mashed potatoes, onions, green chillies, amchur powder, chaat masala powder, salt to taste and finally mint leaves .
Mix well to combine.Finally we will stuff the kulchas.Remove the dough from the warm place, punch the dough back with your knuckles.
Now divide the dough into equal portions of lemon ball sizes, dust in flour and flatten them using a rolling pin to about 2 inch diameter.
Spoon the aloo filling into the kulcha dough, then add the grated Britannia cheezza and close the edges.Gently roll it and keep aside.
Make a few more Cheese Aloo Kulcha Recipe before you begin to cook them.Place the Mini Chilli Cheese Aloo Kulcha onto a preheated pan and cook for a few seconds on both sides.Once you notice the rawness of the dough is gone, drizzle some ghee and cook well until golden and crisp on both sides.Once done transfer the Mini Chilli Cheese Aloo Kulcha into a serving plate and serve hot with the roasted garlic dip.To make the Roasted Garlic Dip; into a mixing bowl combine Britannia roasted garlic cheese spreadz, hung yogurt, cucumber, saffron, parsley leaves, salt and mix well to combine.
Check the taste and adjust the salt accordingly.
Transfer the Roasted Garlic Dip to a serving bowl and serve along with the Chilli Cheese Kulcha as an appetizer for parties.You can also serve the Mini Chilli Cheese Aloo Kulcha Recipe along with  Tadkewali Masoor Dal or Dum Murgh Aatishi, Pickled Onions for a simple yet flavoursome party meal or even a special weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Chilli_Cheese_Aloo_Kulcha_Cheesy_Kitchen_Recipes_4_1600.jpg, 21
Ingredients: salt,arhar dal (split toor dal),mustard seeds,black peppercorns,red chilli flakes,curry leaves,onion,cinnamon stick (dalchini),methi seeds (fenugreek seeds),coconut milk,turmeric powder

Sri Lankan Dal Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 Onion - chopped,1 teaspoon Red Chilli flakes,2 cups Arhar dal (Split Toor Dal) - soaked for 30 minutes,1 teaspoon Methi Seeds (Fenugreek Seeds),1/2 cup Coconut milk,1 sprig Curry leaves,1 teaspoon Whole Black Peppercorns, 30, Sri Lankan, To begin making the Srilankan Dal Recipe, we will pound the fenugreek seeds and whole black pepper corns coarsely.Heat a pressure cooker with oil, add cinnamon stick and pound fenugreek seeds and whole black pepper corns into the hot oil and fry till they sizzle for few seconds.Add curry leaves and mustard seeds as well and allow it to crackle, once done add onions and saute till they soften.After few minutes, add in dry red chilli flakes, coconut milk, soaked toor dal and a cup of water, salt to taste and pressure cook for around 4 whistle.Serve the Srilankan Dal Recipe along with Steamed Rice, Cabbage Thoran (Poriyal) Recipe and Carrot Cucumber Tomato Salad with Lemon and Coriander by the side.
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