anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,tinda (apple gourd),salt,ginger,amchur (dry mango powder),ajwain (carom seeds),jaggery,red chilli powder,kasuri methi (dried fenugreek leaves),turmeric powder,green chillies,sunflower oil

Khatti Meethi Tinda Masala Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1 Tomato - finely chopped,1 inch Ginger - grated,2 Green Chillies - slit,1 teaspoon Ajwain (Carom seeds),300 grams Tinda (Apple Gourd) - peeled and cut into wedges,1 tablespoon Jaggery,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) - for garnish,1 teaspoon Sunflower Oil - for cooking,1/2 teaspoon Red Chilli powder, 40, North Indian Recipes, To begin making the Khatti Meethi Tinda Masala Recipe, firstly first prepare all the ingredients and keep them ready by the side.Heat oil in the pressure cooker, add the ajwain seeds and allow it to crackle.
Add the ginger and tomatoes and saute until the tomatoes soften.Add the cut tinda (apple gourd), and the remaining ingredients including green chillies, turmeric powder, red chilli powder, amchur, jaggery and salt except the kasuri methi.
Add 1/4 cup of water, cover the pressure cooker, cook for three whistles and turn off the heat.Allow the pressure to release naturally.
Once the pressure releases, open the cooker and stir in the kasuri methi.Check the salt and seasonings and adjust to suit your taste.
Transfer to a serving bowl and serve warm.Serve the Khatti Meethi Tinda Masala along with Methi Thepla, Boondi Kadhi and Mango Pickle for a cosy sunday lunch or weeknight dinner.
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Ingredients: green chillies (for the mustard paste the dish ),salt,kalonji (onion nigella seeds),mustard oil,coriander (dhania) leaves,coriander (dhania) leaves the mustard paste,red chilli powder,turmeric powder,prawns,kasundi mustard sauce ( making the paste the amount mustard used )

Mustard Prawns In Coconut Recipe, 1/4 teaspoon Kalonji (Onion Nigella Seeds),3 Green Chillies - (for the mustard paste one for the dish and one for garnishing),1 teaspoon Coriander (Dhania) Leaves - for the mustard paste,1/4 teaspoon Red Chilli powder,2 teaspoons Mustard oil,10 Prawns,Salt - as per taste,3/4 Kasundi mustard sauce - (while making the paste the amount of mustard used is 1/4th cup),1 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - Few, 38, Bengali Recipes, To begin making the Mustard Prawns In Coconut recipe, Wash the deveined prawns in salt water.In parallel grind the mustard with two ice cubes, salt and green chillies along with a spoon of chopped coriander in a grinder.
The ice reduces the bitterness of mustard.
The quantity of the paste should be half cup.Heat two spoon of oil in a flat bottomed pan and add the Kalonji once the oil is heated.Once the flavour comes add one sliced green chilli.
Now add the prawns and coat them with oil on all sides and keep on sauting till it turns white.In low flame add the mustard paste, turmeric powder and red chilli powder.Saute for sometime and mix well then add the grated coconut and mix again.Add enough water just to keep the prawns covered.
Now add rest of the chilli and cover the pan.Cook in low flame for 15 minutes.
Garnish with coriander leaves and serve.Mustard Prawns In Coconut is best served with plain rice or with bengali pulao for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Deboshruti/Mustard_prawns_in_coconut.jpg, 10
Ingredients: salt,ginger,rice,mustard seeds,beetroot greens,red chilli powder,cloves garlic,curry leaves,cumin seeds (jeera),onion chipped,coriander powder,sunflower oil

Beetroot Greens Rice Recipe, 1/2 tablespoon Red Chilli powder,1/2 teaspoon Mustard seeds,1/2 tablespoon Coriander Powder (Dhania),1 Onion - finely chipped,4 cloves Garlic - finely chopped,200 grams Beetroot Greens - finely chopped,1 tablespoon Sunflower Oil,1 sprig Curry leaves,1 cup Cooked rice,1/2 teaspoon Salt,1 inch Ginger - finely chopped,1/2 teaspoon Cumin seeds (Jeera), 35, Indian, To begin making the Beetroot Greens Rice Recipe, firstly remove the beetroot green leaves from beetroot.Wash them thoroughly by rinsing in cold water for at least 4-5 times.
Chop the onion and leaves along with its tender pink stem finely.Separate the pink stem from the greens and keep them aside.Heat oil in a pan and add mustard seeds & cumin seeds.
Once they crackle, add onion, ginger and garlic.
Saute them till the onion becomes translucent.Once it is done, add the chopped pink stem and sprinkle some water on it.
They take around 5 minutes to get cooked.
Then add the greens and cook it for 1-2 minutes.Add chilli powder and coriander powder and saute it for about 3 minutes.
After 3 minutes, add the cooked rice with the mixture and mix it well.When the rice is properly mixed with the masala, cover the pan with a lid and let it cook for 5 minutes on low flame.Adjust salt according to your taste and turn off the heat.
Transfer the beetroot greens rice into a serving plate and serve.
Serve Beetroot Greens Rice Recipe with Tomato Onion Cucumber Raita Recipe for lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rekha_Shivakumar/BeetRoot_Greens_Rice.jpg, 12
Ingredients: vegetable stock,carrot beans peas,ginger,kashmiri red chilli powder,coriander powder,bay leaf (tej patta),coriander (dhania) leaves,water,onion,cumin seeds (jeera),green bell pepper (capsicum),tomato pasta sauce,quinoa water mins,kala chana (brown chickpeas),sunflower oil

Quinoa Veg Soup (Bolivian Style Stew) Recipe, 1/2 cup Green Bell Pepper (Capsicum) - chopped,1 cup Carrots (Gajjar) - beans and peas,1 cup Kala Chana (Brown Chickpeas) - cooked,2 Bay leaf (tej patta),1/4 cup Quinoa - soaked in warm water for 10 mins,1/2 teaspoon Coriander Powder (Dhania),1/2 cup Vegetable stock,1 cup Water,1 Onions - finely chopped,1 teaspoon Ginger - grated,1 tablespoon Sunflower Oil,1/4 cup Homemade tomato puree - or pasta sauce,1/2 teaspoon Coriander (Dhania) Leaves,1/2 tablespoon Kashmiri Red Chilli Powder,1/2 teaspoon Cumin seeds (Jeera), 60, Continental, To begin making Quinoa Veg Soup, firstly add oil in a pressure cooker.Add onions, grated ginger, garlic and bay leaf and sauté till the onions turn golden brown.Once the onions turn golden brown, add tomato puree, bell pepper, veggies and sauté with salt.Add the cooked garbanzo, red chilli powder, jeera, dhania powder, quinoa, vegetable stock, water and pressure cook it for 2 whistles.Let the pressure die down on its own.
Simmer for 3-4 mins till you get desired consistency and lastly add cilantro.
Check the salt and spices and adjust to suit your taste and serve.Serve Quinoa Veg Soup with Chilli Cheese Toast or any other toast of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Kalyani_S/Quinoa_Veg_Soup_Bolivian_Style_Stew_Recipe-1_1600.jpg, 15
Ingredients: tomato,salt,green beans (french beans),carrot veticy,coriander (dhania) leaves,green peas (matar),red chilli powder,ginger garlic paste,sugar,onion,cumin seeds (jeera),sweet corn,green bell pepper (capsicum),coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Mixed Vegetable Jalfrezi Recipe, Salt - as required,1 cup Green peas (Matar),1 teaspoon Ginger Garlic Paste,1 teaspoon Cumin seeds (Jeera),1 Green Bell Pepper (Capsicum) - chopped,1 teaspoon Coriander Powder (Dhania),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1/2 teaspoon Garam masala powder,1 cup Green beans (French Beans) - chopped,1/2 teaspoon Red Chilli powder,2 Tomatoes,1 Onion,1/2 teaspoon Sugar,1/2 cup Sweet corn,Coriander (Dhania) Leaves - for garnishing,1/4 teaspoon Turmeric powder (Haldi),1 cup Carrot (Gajjar) - diced vetically,2 teaspoon Sunflower Oil, 30, North Indian Recipes, To begin making Mixed Vegetable Jalfrezi Recipe, wash all the vegetables and cut into thin strips.
Chop onion lengthwise and prepare the tomato puree.
In a kadai, add some oil.
Once the oil is warm, add the ginger garlic paste and saute for a minute.
The paste will splutter when added to oil, so place the stove on low-medium heat.Next, add chopped onions and saute until translucent.Once done add in the tomato puree and cook until the tomatoes turn mushy.After the tomatoes have turned soft add the turmeric powder, red chilli powder, coriander powder and garam masala powder to it.
Saute until oil separates.Now add the chopped veggies and fresh green peas to it and saute for a minute.
After a minute add salt and required water for cooking vegetables.
Stir and cook covered until vegetables gets cooked well but not mushy.
It has to retain its crunchiness.Switch off the flame.
Add sugar and crushed kasuri methi to Mixed Vegetable Jalfrezi, and mix well.
Transfer Mixed Vegetable Jalfrezi  into a serving bowl and garnish with coriander leaves.
Serve Mixed Vegetable Jalfrezi along with Phulkas and Palak Raita for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/vegetable_jalfrezi_recipe-6.jpg, 18
Ingredients: salt,basil leaves,cloves garlic,virgin olive oil,black peppercorns,lemon,baby potatoes,green olives,coconut milk,red onion

Herbed Potato And Green Olive Salad Recipe - A Delicious Summertime Salad, 1 tablespoon Lemon juice,3 tablespoons Extra Virgin Olive Oil,1/2 cup Green olives,4 sprig Basil leaves - roughly torn,1 Red onion - thinly sliced,2 tablespoons Coconut milk,Salt - to taste,Whole Black Peppercorns - crushed,3 cloves Garlic - finely chopped,10 Baby Potatoes - boiled and peeled, 40, Italian Recipes, To begin making the Herbed Potato And Green Olive Salad Recipe, first boil and peel the potatoes and keep them aside.
You can refrigerate it until you are ready to make the salad.Once the potato is chilled, in a large mixing bowl, add the potatoes and all the remaining ingredients, including olive oil, red onion, garlic, lemon juice, coconut milk, basil leaves, green olives, salt and crushed pepper.Toss the Potato And Green Olive Salad well and refrigerate for another couple of hours so the flavors seep in.Once chilled, the salad is ready to be served.Serve the Herbed Potato And Green Olive Salad chilled along with a Garlic Bread with Herb Butter and Cumin Spiced Potato And Leek Soup for quick and easy weeknight dinners., https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Italian_Potato_And_Green_Olive_Salad_Recipe_-_A_Delicious_Summertime_Salad-1.jpg, 10
Ingredients: tomato,salt,green chilli,chaat masala powder,onion,lemon,peanuts (moongphali),cucumber

Peanut Cucumber Salad Recipe, 1 tablespoon Lemon juice,1 cup Roasted Peanuts (Moongphali),1 Green Chilli - finely chopped,1 Cucumber - peeled and finely chopped,Salt - to taste,1 Onion - finely chopped,2 Tomatoes - finely chopped,1 teaspoon Chaat Masala Powder, 15, Indian, To begin making the Peanut Cucumber Salad Recipe, in a mixing bowl, combine the roasted peanuts, along with the finely chopped tomatoes, cucumber, onion, and green chilli.Now add salt to taste, chaat masala and lemon juice and toss Peanut Cucumber Salad well.
Transfer the Peanut Cucumber Salad to a bowl and serve.
Serve Peanut Cucumber Salad Recipe along with Raw Papaya and Red Bell Peppers Stuffed Paratha, Boondi Raita Recipe Spiced With Black Salt and Lemon Pudina Curry Leaf Shikanji Recipe for a lovely afternoon meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Chandrima_Sarkar/Peanut_Cucumber_Salad_Recipe_2_1600.jpg, 8
Ingredients: tomato,salt,green chilli,mustard seeds,asafoetida (hing),red chilli powder,water,dry red chilli,curry leaves,coriander (dhania) leaves,onion,lemon,sooji (semolina rava),turmeric powder

Tomato Upma Recipe, Salt - as required,1 Green Chilli - finely chopped,2 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Mustard seeds,1 Onion - finely chopped,1 Dry Red Chilli - cut into half,1/4 teaspoon Turmeric powder (Haldi),1/2 Lemon juice,2 Tomatoes - finely chopped,1/4 teaspoon Asafoetida (hing),Hot water - as required,1 cup Sooji (Semolina/ Rava),1/2 teaspoon Red Chilli powder,6 to 7 Curry leaves, 40, South Indian Recipes, To begin making the Tomato Upma recipe, firstly, roast the sooji in a cast iron pan on medium flame and roast it till it slightly changes its colour.
Keep it aside.
Heat oil/ghee in a heavy bottomed pan.
Add the mustard seeds, hing, red dry chilli and curry leaves.
Allow it to splutter.
Next, add the onions and green chillies and cook till the onion becomes soft and translucent.Next, add the tomatoes and let it cook till the tomatoes becomes mushy and soft.Add the spice powders including red chilli powder, turmeric powder, salt and lemon juice and cook it for about 3 to 5 minutes.Next, add the sooji and the required water.
Stir continuously to avoid lumps.Cook for about 5 to 8 minutes.
Once it is cooked properly, switch the flame and garnish with coriander leaves.Serve Tomato Upma along with South Indian Coconut Chutney and Masala Chai for a weekday breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Tomato_Upma_Recipe.jpg, 14
Ingredients: cheese,salt,britannia,),parangikai pumpkin,dry ginger powder,oreo biscuits (or chocolate biscuits without,dark chocolate,brown sugar (demerara sugar),butter (for greasing),caster sugar,butter,cinnamon powder (dalchini)

Eggless Pumpkin Cheesecake Recipe, 1 teaspoon Butter (unsalted) - (for greasing),2 teaspoons Butter (unsalted) - melted,1/2 teaspoon Dry ginger powder,360 grams Britannia Cream Cheese,1 cup Brown Sugar (Demerara Sugar),20 Oreo biscuits - (or any chocolate biscuits without cream),Salt - a pinch,1 cup Caster Sugar,3 cups Kaddu (Parangikai/ Pumpkin) - chopped coarsely,100 grams Dark chocolate,1/2 teaspoon Cinnamon Powder (Dalchini), 70, European, To begin preparing the Eggless Pumpkin Cheesecake Recipe, line a 6-inch cheesecake pan with parchment paper (cut to size) on the bottom of the pan.Grease the sides of the pan with butter.
Remove the cream part of the oreo biscuits and grind biscuits to a fine powder.Add the melted butter and mix well.Transfer the ground mixture to the cheesecake pan spread them uniformly and gently press the top layer using a flat ladle or the back of a spoon.Preheat the oven at 180 degrees C for 10 minutes and then bake the biscuit layer for 7 minutes.
Remove and set it aside.Add the pumpkin and one-half of the cream cheese (180 gms) to the mixer.
Now add the brown sugar and grind it to a smooth paste.Transfer it to a large mixing bowl and add the cinnamon and dry ginger powder.
Remove 1/4 cup of this mixture and set it aside.To the remaining mixture, add the other half of the cream cheese and using a metal whisk/hand mixer, mix without any lumps and pour the mixture over the biscuit layer in the cheesecake pan.Break the dark chocolate into smaller pieces and put them in a glass mixing bowl.
Microwave the chocolates for one minute on high and then stir with a spoon to get silky melted dark chocolate.To this add the 1/4 cup pumpkin cheese puree mixture and mix well.
Add blobs of this chocolate mixture using a spoon inside the pumpkin cheese mixture leaving a gap of at least 1" between each blob.Using a chopstick or a sharp knife make swirls on the chocolate blobs for a swirl effect.Cover the cheesecake using an aluminum foil and bake the cake in a preheated oven at 180 degrees C for 50 minutes.
Once baked, remove the foil completely and allow it to cool.Once cooled completely, transfer the cheesecake to a refrigerator and allow it to chill for at least 6-8 hours before you serve.
Just before serving, you can frost or garnish the cheesecake either with icing sugar, chocolates or fresh fruits.Serve the Eggless Pumpkin Cheesecake Recipe along with Fresh Fruit Bowl and some Mango Iced Tea Recipe by the side to enjoy your weekend.
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Ingredients: salt,sunflower oil,papaya paste,coriander powder,red chilli powder,onion paste,gram flour (besan),mace powder,boneless chicken miced,cardamom powder (elaichi),ginger paste,garam masala powder,garlic paste

Chicken Galauti Kebab Recipe, 1 tablespoon Gram flour (besan),1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 tablespoon Ginger - paste,1/2 tablespoon Garlic - paste,Salt - as needed,2 tablespoons Raw papaya - paste,2 tablespoons Onion - paste,1/2 kg Boneless chicken - miced,1/2 teaspoon Cardamom Powder (Elaichi),1/4 teaspoon Mace powder,1/4 teaspoon Garam masala powder,Sunflower Oil - as required, 30, Awadhi, To begin making the Chicken Galauti Kebab Recipe, wash the minced chicken or chicken keema properly with water.
Then marinate the keema with the raw papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, red chilli powder, chana powder, cardamom powder, salt and keep it refrigerated for an hour.
After one hour, take out the keema mix from the refrigerator and grind the mix in a grinder.Now make medium sized kebabs out of the mixture.
Heat oil in a non stick pan and fry the kebabs on very low heat for 15 to 20 minutes on each side.Make sure the keema is cooked well and both sides of the kebab gets golden brown in colour.Once the kebabs are perfectly cooked and turn golden brown from both the sides, transfer them to a serving plate.
Serve hot!Serve Chicken Galauti Kebab along with Dhaniya Pudina Chutney as your party starter or as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Chicken_Galauti_Kebab.jpg, 13
Ingredients: coriander (dhania) leaves,salt,ginger,large spoon lemon,mint,peanuts almonds,curry leaves,sugar,green chillies

 Green Chutney Recipe,  1 cup mint - cut, 2 green chilies, 1 tablespoon ginger - chopped, 1 teaspoon sugar,1 cup green coriander - chopped, 2 large Spoon lemon juice, 1/2 cup curry leaves, salt - to taste, 1/4 cup peanuts - or almonds, 30, North Indian Recipes, To make coriander mint chutney, first prepare sari ingredients.
Put the ingredients in a mixer grinder.
Add a little water and grind it.
Grind it well and put it in an air tight container.
Serve coriander mint chutney with onion pakoras or chilli pakoras., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Chutneys/Green_Chutney_Dhania_Pudina_Chutney_Recipe-3.jpg, 9
Ingredients: ginger,tamarind water,mustard seeds,dry red chilli,curry leaves,chana dal (bengal gram dal),dry red chillies green chillies will do

Andhra Style Karivepaku Pachadi Recipe (Curry Leaf Chutney Recipe), 1 Dry Red Chilli,1 inch Ginger - chopped,8 sprigs Curry leaves,1 cup Tamarind Water,1 teaspoon Mustard seeds,3 Dry Red Chillies - or 2 green chillies will do,2 tablespoon Chana dal (Bengal Gram Dal), 20, Andhra, We begin making the Andhra Style Karivepaku Pachadi Recipe (Curry Leaf Chutney Recipe) by heating a skillet with oil, crackle the channa dal and roast the dry red chillies.Once done, roast the curry leaves till it crisps up and then add the chopped ginger.
Give it a saute.Then add in the tamarind water and let soak up the water.
Reduce the flame at this point and give it a proper stir.Allow it to cool down and then grind it into a smooth paste.
Keep it aside.Now to temper you can heat a small kadai and then crackle the mustard seeds and dry red chilli and add it over the chutney and serve.
Serve the Andhra Style Kavepaku Pachadi Recipe (Curry Leaf Chutney Recipe) along with Carrot Onion Uttapam Recipe to relish your morning breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Kavepaku_Pachadi_Recipe_Curry_Leaf_Chutney_Recipe.jpg, 7
Ingredients: salt,cumin powder (jeera),coriander (dhania) leaves,bay leaf (tej patta),cardamom (elaichi) podsseeds,sunflower oil preferable mustard oil,tomato ripe,ginger garlic paste,dry red chilli,onion,cumin seeds (jeera),cinnamon stick (dalchini),potato (aloo),cloves (laung),coriander powder,eggs,turmeric powder,green chillies

Aloo Konir Dom Recipe (Assamese Egg & Potato Curry), 2 tablespoon Ginger Garlic Paste,2 Tomatoes - ripe,1 teaspoon Cumin powder (Jeera),1 tablespoon Coriander Powder (Dhania),1/2 cup Coriander (Dhania) Leaves - chopped,2 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,2 teaspoon Turmeric powder (Haldi),Salt - Salt to taste,3 Dry Red Chilli,5 Potatoes (Aloo) - peeled & quartered,4 Whole Eggs - boiled and peeled,2 tablespoon Sunflower Oil - preferable Mustard oil (adjustable),3 Green Chillies - slit,4 Cloves (Laung),2 Onion - chopped or grounded, 45, Assamese, To begin making the Aloo Konir Dom recipe, take potato pieces and boiled eggs in a bowl, sprinkle around 1 teaspoon of turmeric and 1-2 pinch of salt and coat the potatoes and eggs.
Keep aside.Heat oil in a wok/ pan till smoking hot.
Add damped potatoes and fry them till golden in colour.Now add eggs in the oil and gently fry till golden.
Transfer the potatoes and eggs in a plate and set aside.In the remaining oil add bay leaf and all other whole spices along with dry red chilies.
Wait till they crackle, and then add chopped onions and saute them till golden in colour.Add ginger garlic paste and slit green chilies and fry them with onion until brown in colour.Now add in the chopped tomatoes along with cumin powder, coriander powder, turmeric powder and garam masala powder.
Stir well and fry till oil starts leaving sides.Add little water if you see the masala sticking for bottom.Once the masala is fried nicely and the oil has oozed out from the sides, add fried potatoes and mix well.Fry for another 2 mins and add water as per required consistency.Adjust salt as needed and drop in the eggs in the curry.Let the curry come to a boil, then simmer the flames and cover the lid.
Let the curry cook till potatoes are tender and soft.Remove from stove, and garnish with plenty of chopped coriander and serve hot with plain steamed rice.Serve Aloo Konir Dom along with Whole Wheat Lachha Paratha, Boondi Raita and Kachumber Salad for a weekday lunch or dinner.
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Ingredients: salt,ginger,cumin,green chilli,ghee,asafoetida,spoon turmeric powder,water,coriander,onion,coriander powder,lemon take out the juice,garam masala powder,white urad dal

 Sukhi Urad Dal Sabzi Recipe,  1 onion - chopped, 1/4 tsp asafoetida, 1 lemon - take out the juice, 1/2 tsp Spoon turmeric powder, 1 green chili - finely chopped, coriander - little, 1/2 tsp garam masala powder,1 cup white urad dal, 1 tsp cumin, salt - as per taste, 1 inch ginger - finely chopped, 1/4 cup water, 1 tsp ghee, 1/2 tsp coriander powder, 40, North Indian Recipes, To make dry urad dal recipe, first wash the urad dal thoroughly with water.
Soak the lentils in water for 4 to 5 hours.
After 4 to 5 hours, drain the water and keep the lentils separately.
Now pour some water in a pressure cooker.
Add steamer pan and add dal to it.
Turn off the cooker and cook till 3 cities come.
Turn off the gas and let the pressure drain.
Open the cooker and keep the lentils separately.
Now heat ghee in a pan.
Add cumin seeds, asafoetida and cook until the cumin seeds crackle.
After the cumin seeds crackle, add onion, ginger, green chili and cook till the onion becomes soft.
Now add cooked urad dal, turmeric powder, salt, garam masala powder, coriander powder and mix well.
Cover the pan and let it cook for 3 to 4 minutes.
Now add lemon juice to it and mix.
Garnish with green coriander and serve.
Serve the dry urad dal recipe with Gujarati kadhi, phulka and amaras for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Sukhi_Urad_Dal_Sabzi_Recipe_8_1600.jpg, 14