anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,green chilli,drumstick leaves (moringamurungai keerai),asafoetida (hing),ghee,red chilli powder,dry red chilli,pink masoor dal (split),cumin seeds (jeera),lemon,coriander powder,turmeric powder

Moringa Masoor Dal Recipe - Drumstick Leaves Dal, 1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),1 cup Pink Masoor Dal (Split),Salt - to taste,1 teaspoon Cumin seeds (Jeera),200 grams Drumstick Leaves (Moringa/Murungai Keerai) - cleaned chopped,1 Green Chilli - slit,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1 Lemon - juice extracted,1 inch Ginger - finely chopped,2 teaspoons Coriander Powder (Dhania),1 Tomato - chopped,1/2 teaspoon Red Chilli powder, 40, North Indian Recipes, To prepare the Methi Masoor Dal Recipe, first wash and soak the masoor dal in 3 cups of water for at least 30 minutes.
While the dal is soaked clean, wash and pat dry the fenugreek leaves.Next, finely chop the drumstick leaves.
Heat a teaspoon of oil in a wok or a kadai and add the chopped drumstick leaves into the wok.
Sprinkle some salt, cover the pan and cook the Moringa leaves until soft and tender.It takes about 2 to 3 minutes and not more than that.
Once done, turn off the heat and keep the cooked moringa leaves aside.In the next step, cook the masoor dal with the spices.
Heat ghee in a pressure cooker over medium heat.
 Add asafoetida and cumin seeds and allow it to crackle.Add the chopped tomato, ginger, green chilli along with coriander powder, turmeric powder, red chilli powder and saute for a minute or so over medium heat.Add soaked masoor dal along with the soaked water to the onion tomato mixture.
Close the lid of the pressure cooker and put the weight on.Cook masoor dal for 3 whistles.
After a couple of whistles, turn the heat to low and simmer the dal for about 5 minutes.
After 5 minutes, turn off the heat.
Allow the pressure to release naturally from the pressure cooker.Once the pressure has released, open the cooker and stir in the sautéed moringa leaves, squeeze juice from one lemon and serve.
Serve the Moringa Masoor Dal Recipe along with Steamed Rice, Kaddu Simla Mirch Sabzi , Phulka to make it a wholesome Indian diabetic friendly dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Moringa_Masoor_Dal_Recipe_Drumstick_Leaves_Masoor_Dal_Recipe_No_Onion_No_Garlic-1.jpg, 14
Ingredients: salt,wheat flour,jowar flour (sorghum),asafoetida (hing),methi leaves (fenugreek leaves),red chilli powder,curd,sugar,sesame seeds (til seeds),bajra flour ( pearl millet),turmeric powder,green chillies,ginger ground paste,sunflower oil

Gujarati Methi Na Dhebra Recipe, 2 inch Ginger - ground to paste,2 teaspoons Turmeric powder (Haldi),5 tablespoons Curd (Dahi / Yogurt),Salt - to taste,1 teaspoon Sugar - (optional),1 tablespoon Sesame seeds (Til seeds),2 cups Methi Leaves (Fenugreek Leaves) - finely chopped,1/2 cup Jowar Flour (Sorghum),1 tablespoon Sunflower Oil,1/2 cup Whole Wheat Flour - More for dusting,1/4 teaspoon Asafoetida (hing),1/2 cup Bajra Flour ( Pearl Millet),2 teaspoons Red Chilli powder,3 Green Chillies - finely chopped, 30, Gujarati Recipes﻿, To prepare Gujarati Methi Na Dhebra Recipe, get all the ingredients ready.In a large bowl, mix fenugreek leaves, ginger paste, green chilies, sesame seeds, chili powder, turmeric powder, asafoetida.
Mix it well with a teaspoon of oil.
Keep aside for 5 minutes to help fenugreek leaves soften a bit.Add millet flour, whole wheat flour, sugar and salt.Mix well using your finger so fenugreek mixture will incorporate well with flours.
It will look crumbly texture.Add tablespoon yogurt at a time and knead to form soft dough.
 You will need 5 or 6 tablespoon of yogurt depends on your flour or depends on the consistency of your yogurt .
So add little yogurt at a time so will come to know how much you need.
Cover it and let it stand for 10-15 minutes.After 15 minutes, knead it again to make it smooth.Divide it into 10 equal portions.
Roll each portion between your palm and press into a circle.Heat the tawa on medium heat.Dip the flattened ball into dry chapati flour and coat well.
Roll it gently in to circle about 6 inch in diameter.Once hot placed rolled dhebra on the skillet.
When you see bubbles on it flip it.
After few seconds apply some oil on it and flip it again and press gently using spatula and cook until you see some brown spot on bottom side.Apply some oil again (optional) on other side and flip and cook on that side.When done, take it out from skillet/tawa proceed similarly till all the dough is used up.Serve Gujarati Methi Na Dhebra recipe dabbed with homemade ghee along with a cup of pounded jaggery, Naranga Achaar, yogurt and Sev Tamatar Ki Sabzi, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara/Gujarati_Methi_Na_Dhebra_Recipe-1.jpg, 14
Ingredients: salt,asafoetida (hing),bay leaf (tej patta),mustard seeds,ajwain (carom seeds),ghee,red chilli powder,cloves garlic,gram flour (besan),curd,coriander (dhania) leaves,onion,cinnamon stick (dalchini),turmeric powder,cloves (laung),sunflower oil

Rajasthani Gatte Ki Sabzi Recipe With Onion & Garlic, 1 teaspoon Turmeric powder (Haldi),3 Cloves (Laung),2 cups Curd (Dahi / Yogurt),4 cloves Garlic,1/2 teaspoon Mustard seeds,Salt - to taste,1 Bay leaf (tej patta) - torn,1 inch Cinnamon Stick (Dalchini),4 sprig Coriander (Dhania) Leaves - chopped,1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,1 cup Gram flour (besan),2 tablespoons Gram flour (besan),1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),1 tablespoon Ghee,2 tablespoons Curd (Dahi / Yogurt),2 tablespoons Sunflower Oil, 70, Rajasthani, To begin making the Rajasthani Gatte Ki Sabzi Recipe we will first make the gatte.In a large mixing bowl, combine all the ingredients for the gatta.
Add a few teaspoons of water at a time and knead to make a firm dough.
Knead well for about 5 minutes to make a very soft melt in the mouth gatta.
If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well.Roll the dough into a long cylinder and cut them into 1 inch discs.
The next step is to cook the gattas in boiling water.In a large saucepan boil water until it comes to a brisk boil.
Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top.
Once they come floating to the top, boil for another 3 to 4 minutes.
Drain the gattas and keep it aside, till we get the Kadhi ready.To make the kadhi, in a mixing bowl, combine the yogurt, gram flour until it becomes a smooth paste.
Add 2-1/2 cups of water, asafoetida, turmeric powder, red chilli powder and salt.
Whisk well.Heat 1 tablespoon ghee in a sauce pan; add the mustard seeds and allow it to crackle.
Add the onion, ginger and saute until the onion softens.
Add the bay leaf, cloves, cinnamon and green chillies and saute until you can smell the aromas coming through for a few seconds.Stir in the Gatte Ki Kadhi mixture into the masala and boil briskly until the Gatte Ki Sabzi mixture thickens and comes together.
You can either keep it thick or keep it a little thin, by adding water if desired.Once the boiled enough, stir in the boiled Gatte and simmer Rajasthani Gatte Ki Sabzi for 2 to 3 more minutes.
Once done, check the salt and spices and turn off the heat.
Stir in the coriander leaves and serve.
Serve the Gatte Ki Sabzi along with Khooba Roti and Spicy Paneer Pulao With Vegetables, Kachumber Salad and Boondi Raita., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Gatte_Ki_Sabzi_Gravy_Curry_Rajasthani_Recipe-9.jpg, 16
Ingredients: salt,cumin powder (jeera),kashmiri red chilli powder,ginger,rice flour,garam masala powder,flour (maida),cloves garlic,gram flour (besan),curry leaves,coriander powder,eggs,sambar powder,green chilli paste,sunflower oil

Egg Sholay Kebab Recipe, 1 teaspoon Cumin powder (Jeera),1 tablespoon Gram flour (besan),1 teaspoon Green Chilli - paste,Salt - to taste,1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),6 cloves Garlic - finely chopped,5 Whole Eggs - hard boiled,3 tablespoons All Purpose Flour (Maida),2 inch Ginger - finely chopped,1 teaspoon Sambar Powder,3 sprig Curry leaves,1 tablespoon Kashmiri Red Chilli Powder,1 tablespoon Rice flour,Sunflower Oil - as required, 25, South Indian Recipes, To begin making the Egg Sholay Kebab Recipe, keep the hard boiled eggs ready.
Cut them into half and set aside.
To make the batter for the Egg Sholay In a mixing bowl, combine the besan and rice flour along with the maida.
Into this bowl, add the kashmiri red chilli powder, salt to taste, sambar powder, ginger, garlic, green chilli, garam masala, coriander powder, garam masala and cumin powder.Add just enough water to make a thick batter of coating consistency.Heat oil in a kadai on medium-high flame.
Once the oil is well heated, reduce the flame to medium-low.
Now dunk the boiled eggs into the batter and gradually lower the well coated egg into the hot oil.
Deep fry on medium flame, until the Egg Sholay Kebab are crisp and deep brown in colour.
Drain the Egg Sholay Kebab on an absorbent paper.
In the same hot kadai, fry some curry leaves until crisp and drain on an absorbent paper.Top the Egg Sholay Kebab with the crispy fried curry leaves and serve hot.Serve Egg Sholay Kebab Recipe along with a meal of  Hyderabadi Biryani With Basmati Rice (Mutton & Chicken), Mirchi Ka Salan Recipe (Chillies in Tangy Spicy Peanut Sesame Curry) and Burani Raita Recipe (Garlic Based Yogurt)., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Nagarjuna_Style_Egg_Sholay_recipe_11_1600.jpg, 15
Ingredients: salt,brown rice,bay leaf (tej patta),methi leaves (fenugreek leaves),ginger garlic paste,onion,cumin seeds (jeera),cinnamon stick (dalchini),cloves (laung),button mushrooms,green chillies,sunflower oil

One Pot Methi Mushroom Brown Rice Pulao Recipe, 2 Green Chillies,250 grams Button mushrooms,1 teaspoon Ginger Garlic Paste,2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Methi Leaves (Fenugreek Leaves),2 Cloves (Laung),1 Bay leaf (tej patta),1 Onion,1 cup Brown Rice,1/2 inch Cinnamon Stick (Dalchini), 25, Indian, To begin making the One Pot Methi Mushroom Brown Rice Pulao recipe, wash and soak rice in water for 30 minutes.Wash the mushrooms and fenugreek leaves properly and chop them.Heat the required oil in a pressure cooker.
Once hot, add cinnamon, cloves, bay leaf and cumin seeds.Once it crackles, add slit green chilli and ginger garlic paste to it.
Saute for about a minute.Add chopped onion and saute until soft and translucent.Once the onions are soft, add fenugreek leaves and mushrooms.
Let it cook for 2-3 minutes or until the mushrooms become soft.Drain and add soaked rice to it and saute for a minute.
Add 2-1/2 cups of water along with required salt.
Stir well and bring it to boil.Once it starts boiling, close the cooker with lid and pressure cook the  Methi Mushroom Brown Rice Pulao for 2 whistles.Switch off and allow the pressure to release naturally.
Open the lid and gently fluff the  Methi Mushroom Brown Rice Pulao with fork.
Transfer the pulao to a serving bowl and serve hot.Serve Methi Mushroom Brown Rice Pulao along with Tomato Onion Cucumber Raita and Papad for a weekday dinner or pack the same in a Lunch Box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/METHI_MUSHROOM_BROWN_RICE_PULAO_1600.jpg, 12
Ingredients: basmati rice,wheat brown bread,salt,sambar powder,black peppercorns,ginger garlic paste,onion,cinnamon stick (dalchini),cumin seeds (jeera),eggs,cloves (laung),sunflower oil

Egg and Bread Fried Rice Recipe, Salt - as required,5 Whole Eggs,1 teaspoon Ginger Garlic Paste,4 Whole Wheat Brown Bread,1 tablespoon Sunflower Oil,1/2 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Onion,1 teaspoon Sambar Powder,3 Whole Black Peppercorns,1/2 teaspoon Cumin seeds (Jeera),1 cup Basmati rice - cooked, 30, Fusion, To begin making the Egg and Bread Fried Rice recipe, chop the onion finely.
Break eggs to a bowl and whisk it.
Keep aside.
You can use cooked rice or leftover rice.Heat a heavy bottomed pan with oil, add cinnamon, cloves and cumin seeds.
Once it splutters add onion and saute well.Once the onion becomes translucent, add ginger garlic paste and saute until raw smell goes.Reduce the flame to medium.
Pour the eggs and scramble them.Add crushed pepper, sambar powder an required salt.
Combine everything together and cook until the eggs are completely cooked.Tear the bread slices roughly and add to the cooked eggs.
Mix everything together until the breads are coated well.
Add little more oil if needed.Add cooked rice and mix.
Stir well on medium flame for 2-3 minutes.Check for salt and garnish with coriander leaves.
Serve hot and enjoy.Serve Egg and Bread Fried Rice along with Tortilla Wraps With Onion Pakora And Chutney for your weekend lunch or dinner with family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/bread_friedrice.jpg, 12
Ingredients: salt,wheat flour,red bell pepper (capsicum),ginger,paneer,fennel seeds (saunf),red chilli powder,cloves garlic,carrot,water,onion,green bell pepper (capsicum),mint leaves (pudina),green chillies,garam masala powder,sunflower oil

Veg Mughlai Paratha Recipe, 1 Red Bell pepper (Capsicum) - finely chopped,1 Carrot (Gajjar) - grated,5 cloves Garlic - finely chopped,1/4 cup Mint Leaves (Pudina) - finely chopped,Salt - to taste,2 cups Paneer (Homemade Cottage Cheese) - grated,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,1 Onion - finely chopped,1/4 cup Whole Wheat Flour,2 cups Whole Wheat Flour,1 teaspoon Sunflower Oil,1 teaspoon Fennel seeds (Saunf) - crushed,1 inch Ginger - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,2 tablespoons Water, 40, Mughlai, To begin making the Veg Mughlai Paratha Recipe, get all the ingredients ready and prepped up.For dough, in a large mixing bowl, add the flour, salt and mix well to combine.
Add a little water at a time to make a smooth dough.
Once the dough has come together, drizzle a little oil and knead again to make the dough smooth.To make the mughlai stuffing, heat oil in a preheated pan over medium heat.
Add the onion, ginger, garlic, and bell peppers.Saute until the onion and bell pepper have softened.Add the grated carrot, green chilli, paneer, garam masala, crushed fennel seeds, red chilli powder, salt and mint leaves.
Stir well to combine and turn off the heat.Check the salt and seasonings and adjust according to taste.
In a small mixing bowl, combine the wheat flour and water and make a smooth paste without lumps.
This is called the slurry mixture.
Divide the dough into 4 large portions.
Heat the skillet on medium heat; place the roti on it and cook it for a few seconds each side till you see light bubbles and not allow to cook completely.
Proceed the similar way with the remaining roti’s.Remove the partially cooked roti and place it on a clean surface.Spoon a large portion of the filling mixture in the center.
Spread the slurry mixture around the edges of the roti.
Carefully fold the roti in such a way to make a square.
Seal the edges with more slurry if required.Place the stuffed roti on the preheated pan.
Cook on both sides, using little oil or ghee till the parathas are golden brown.
Make sure you cook on medium heat so the parathas get cooked evenly from inside out.Once done, serve hot.
Serve Mughlai Keema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Veg_Mughlai_Paratha_Recipe.jpg, 16
Ingredients: baking powder,red bell pepper (capsicum),salt,eggs,ice cubes,carrot,baby corn,broccoli,pepper,flour (maida)

Crispy Vegetable Tempura Recipe, 1 cup Broccoli - cut into florets,1 teaspoon Baking powder,4 Baby corn - cut lengthwise,1 Whole Egg,1/4 cup All Purpose Flour (Maida),Salt and Pepper - to taste,1 Red Bell pepper (Capsicum) - cut into wedges,Ice cubes,1 Carrot (Gajjar) - sliced lengthwise, 20, Japanese, To begin making the Crispy Vegetable Tempura Recipe, let’s keep the vegetables cut and ready.To prepare the tempura batter, add maida, egg, salt and pepper and 1 cup water and start beating to form a thin batter.Add some ice cubes to the batter and keep it ready.
Heat a kadai with oil and leave it to get hot enough to fry the vegetables.Slowly add the vegetables into the tempura batter, dip them well and carefully drop them inside the hot oil.Fry the vegetables it crisps up and drain Crispy Vegetable Tempura over a paper napkin.
Do the same for the rest.Serve the Crispy Vegetable Tempura Recipe, along with a Spicy Chicken Manchurian, Thai Style Noodles With Spinach And Leeks Recipe and a Aish el Saraya as a dessert for a special weekend dinner with friends and family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Crispy_Vegetable_Tempura_Recipe_.jpg, 10
Ingredients: salt,hung curd (greek yogurt),sabudana (tapioca pearls),red chilli powder,curry leaves,onion,cumin seeds (jeera),rice flour,green chillies

Andhra Style Stuffed Boils Recipe (Crispy Tapioke Snack), 1 tablespoon Red Chilli powder,1 Onion - sliced,1 cup Sabudana (Tapioca Pearls) - soaked for 2 hours,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Rice flour,2 Green Chillies - chopped,1 sprig Curry leaves - chopped,2 tablespoon Hung Curd (Greek Yogurt), 175, Andhra, To begin making the Saggubiyyam Punugulu, soak the tapioca pearls in water for 2 hours and boil them on a sauce pan with some more water added for about 10 minutes.Take a bowl, add all the ingredients including the boiled tapioca and mix well.
Check for salt as well.
Add water to make a thick batter.Heat a kuzhi paniyaram pan for pan frying the punugulu.
 Add a teaspoon of oil in each of the cavities.
Spoon the batter into each of the cavities and fry them until brown and crisp.You can add a little more oil on the punugulu if you like it crispy.
Once one batch of the punugulu are done, remove from the pan and drain in the paper towel.Proceed the same way with the remaining punugulu batter.Serve the Andhra Style Saggubiyyam Punugulu along with spicy coconut chutney or toor dal chutney to enjoy evening chai with a delicious snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Saggubiyyam_Punugulu_Recipe_Crispy_Tapioca_Snack_.jpg, 9
Ingredients: salt,cumin powder (jeera),ginger,spinach,red chilli powder,cloves garlic,curry leaves,onion,cumin seeds (jeera),coriander powder

Andhra Style Palakura Vepudu Recipe - Spinach Stir Fry Recipe, 1 teaspoon Cumin powder (Jeera),1 inch Ginger - chopped,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,2 cloves Garlic - sliced,1 sprig Curry leaves,1/2 teaspoon Cumin seeds (Jeera),1 cup Spinach - washed and chopped, 35, Andhra, To begin making the Andhra Style Palakaru Vepadu Recipe (Spinach Stir Fry Recipe), firstly heat a heavy bottomed pan/kadhai with oil.
Add cumin seeds, curry leaves and let the leaves splutter.Next, add garlic and saute for few seconds.Add the onions and saute till it is translucent.
Once the onions are soft and translucent, add in the chopped ginger and spinach.
Mix everything well and let it cook till the spinach becomes soft and wilts down.Once done, add in the spice powders that includes red chilli powder, coriander powder, salt and cumin powder.
Mix everything well and cook for another 2 to 3 minutes.
Once done, switch off the gas and Andhra Style Palakaru Vepadu is ready to be served.Serve the Andhra Style Palakaru Vepadu Recipe along with Steamed Rice, Dosakaya Pappu Recipe and Elai Vadam for your Lunch Meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Palakaru_Vepadu_Recipe_Spinach_Stir_Fry_Recipe_.jpg, 10
Ingredients: salt,bananas,asafoetida (hing),mustard seeds,red chilli powder,gram flour (besan),curry leaves,cumin seeds (jeera),turmeric powder,sunflower oil

Paka Kela Ki Sabzi Recipe | Paka Kela nu Shaak | Gujarati Jain Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/4 cup Gram flour (besan),3 cups Ripe Bananas - cubed,2 teaspoons Sunflower Oil,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1/4 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves - finely chopped,1/2 teaspoon Red Chilli powder, 30, Gujarati Recipes﻿, To begin making the Paka Kela Nu Shaak; prepare all the ingredients and keep them ready.Heat oil in a pan on medium high; add the mustard seeds, cumin seeds and curry leaves and allow it to crackle.Add the asafoetida, turmeric powder, red chilli powder and give it a stir.Stir in the banana and the besan into the above seasoning and stir gently until the gram flour and condiments gets well coated around the ripe banana, for about 3 to 4 minutes.
Turn off heat and transfer to a serving dish.Serve Paka Kela Ki Sabzi along with of Phulka, Gujarati Dal and a bowl of dahi.
Note: The Paka Kela Ki Sabzi has to be prepared just a few minutes before you are ready to serve your meal.
When it stays for a longer time, the bananas tend  to lose their texture and the dish can get too soggy., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Paka_Kela_Nu_Shaak_paka_Kela_Sabzi_Ripe_Banana_Sabzi_recipe_5_1600.jpg, 10
Ingredients: tomato,kasoori methi,onion,white urad dal,salt,rajma,green chilli,kabuli chana,dal sugar,coriander powder,arhar dal,garam masala powder,kali urad dal,masoor dal (split),red chilli powder,green moong dal,ginger finely,ghee,ginger garlic paste,masoor dal,cumin seeds,yellow moong dal

Navrang dal recipe - Navrang Dal (Recipe),  2 tablespoons White Urad Dal, 2 tablespoons Kali Urad Dal, 1 tablespoon arhar dal - soaked for 20 minutes, 1 onion - finely chopped, 1 tablespoon ginger garlic paste, 1 teaspoon Red Chilli Powder, 1 teaspoon cumin seeds, 2 Tablespoons Kabuli Chana, 1/4 Cup yellow moong dal - soaked for 20 minutes,2 tablespoons Green Moong Dal, 2 tablespoons Ghee, salt - as per taste, 1 inch Ginger - Finely chopped (for garnish), 1 tomato - finely chopped, 1 green chili - Cut, 1 Dal Sugar, 2 teaspoons Garam Masala Powder, 2 tablespoons Masoor Dal, 2 teaspoons Coriander Powder, 2 tablespoons Masoor Dal (Split), 1 Tablespoon Kasoori Methi, 2 Tablespoons Rajma, 40, North Indian Recipes, To make Navrang dal, first soak all the lentils overnight.
Soak pili moong dal and arhar dal for 20 minutes.
Put the lentils in the pressure cooker in the morning and cook till 3 years come.
After the cooker cools, mash the pour and keep it aside.
Now heat oil in a pan and add ghee to it.
After that add cinnamon, cumin and let it cook for 15 seconds.
After 15 seconds, add onion and let it cook till it turns light brown.
Now add garlic ginger paste and let it cook for 2 minutes.
After 2 minutes, add chopped tomatoes, green chilies and cook till the tomatoes soften slightly.
Now add coriander powder, red chili powder, garam masala powder and cook for 3 minutes.
After 3 minutes, add the cooked lentils, salt, water as per the usage and let it cook for 10 minutes.
After 10 minutes, add Kasuri methi to it and mix.
After 2 minutes, add ginger to it and turn off the gas.
Serve Navrang dal with gram flour and chilli vegetable and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Navrang_Dal_spicy_Mixed_Lentils_Recipe.jpg, 22