anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),amchur (dry mango powder),mustard seeds,brinjal (baingan eggsplant),methi leaves (fenugreek leaves),jaggery,red chilli powder,cumin seeds (jeera),coriander powder,turmeric powder,sunflower oil

Ringan Methi Nu Shaak Recipe - Gujarati Style Eggplant & Fenugreek Leaves Sabzi, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Cumin powder (Jeera),Salt - to taste,2 teaspoons Jaggery - powdered,1 teaspoon Red Chilli powder,2 cups Methi Leaves (Fenugreek Leaves) - finely chopped,1 tablespoon Sunflower Oil,15 Small Brinjal (Baingan / Eggplant) - cut into long strips,2 teaspoons Coriander Powder (Dhania),1/2 teaspoon Cumin seeds (Jeera),2 teaspoon Amchur (Dry Mango Powder), 25, Gujarati Recipes﻿, To begin making the Ringan Methi Nu Shaak Recipe (Gujarati Style Eggplant and Fenugreek Leaves Sabzi), wash and cut the brinjals into long strips and keep them immersed in a bowl of salted water to avoid discolouration.Heat oil in a heavy bottomed pan on medium flame, add in the mustard seeds, cumin seeds and let it crackle.Drain the eggplants from water and add it to the pan.Season with little salt, mix well and let the eggplants cook in its own water until its half cooked.
This will take around 5 minutes.
Now, add in the fenugreek leaves and saute for a minute.Cover the pan and allow the brinjal and methi to completely cook through.
Add the turmeric, cumin, coriander, red chilli powder and mix well.
Saute the vegetables occasionally and let the water dry out completely.Add the jaggery, amchur powder to Ringan Methi Nu Shaak and mix well.
Once the vegetables comes together, switch off the heat.Serve this Ringan Methi Nu Shaak Recipe (Gujarati Style Eggplant and Fenugreek Leaves Sabzi) along with Phulkas, Gujarati Dal and Kachumber Salad for a delicious weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Ringan_Methi_Nu_Shaak_Recipe_Gujarati_Style_Eggplant_and_Fenugreek_Leaves_Sabzi.jpg, 12
Ingredients: tomato,brinjal (baingan eggsplant),onion,cumin seeds (jeera),turmeric powder,sunflower oil,salt,coriander (dhania),cardamom (elaichi) podsseeds,dry red chillies,garam masala powder,mustard seeds,red chilli powder,curd,fennel powder,sesame seeds (til seeds),bay leaf (tej patta),black urad dal (split),gram flour (besan),curry leaves,ginger garlic paste,cinnamon stick (dalchini),coriander powder,cloves (laung)

Dahi Baingan Recipe - Brinjal In Curd Based Gravy, Curry leaves - a few,1 Onion - finely sliced,1 teaspoon Fennel Powder,1/2 teaspoon Black Urad Dal (Split),2 tablespoons Sesame seeds (Til seeds),2 teaspoons Red Chilli powder - (adjust to taste),2 tablespoon Gram flour (besan),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1/2 tablespoon Ginger Garlic Paste,2 teaspoon Coriander Powder (Dhania),1 cup Curd (Dahi / Yogurt),Coriander (Dhania) Leaves - a small bunch,1-1/2 teaspoons Garam masala powder,2 Cloves (Laung),1 pinch Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,3 Dry Red Chillies - (adjust to taste),5 Brinjal (Baingan / Eggplant) - chopped to bite size,1 Bay leaf (tej patta),Sunflower Oil - as needed,2 Tomatoes - finely sliced, 51, North Indian Recipes, To begin making the Dahi Baingan Recipe (Brinjal In Curd Based Gravy), prepare all the ingredients, with chopping veggies and keeping all the other ingredients handy.In a shallow frying pan, heat about 2 teaspoons of cooking oil, and saute all the brinjal cubes lightly without making them mushy, on a medium flame till the brinjals are browned.
Switch off and keep aside.In a mixing bowl, mix curd (yogurt) and besan until there are no lumps.
Now add coriander powder, red chilli powder, fennel powder, garam masala, turmeric powder to the bowl and mix well.Take a kadai and dry roast sesame seeds and dry red chillies.
Once they cool down to room temperature, blend them in a mixer to a fine powder.Now take little oil in the same kadai, heat.
Once it is heated, add mustard seeds and cumin seeds.
Let it splutter.Add split urad dal, cloves, cinnamon, cardamom, bay leaf and wait for it to change color.
When color changes add curry leaves, allow them to splutter and add ginger garlic paste immediately and fry for a few seconds till the raw smell disappears.Add finely sliced onions and fry on medium heat until onion i brownish.Add sliced tomatoes and cook until they turn soft and mushy.
Once the tomatoes are cooked, add curd besan and spice powder mix from the bowl and fold till everything gets mixed well.Now add the brinjal cubes which were previously sauteed and continue cooking for some more time till the masala gets seeped into the brinjal, by cooking covered and sauteing occasionally.Add salt, mix, do a taste check and garnish the Dahi Baingan with coriander leaves and switch off heat.You can serve Dahi Baingan Recipe (Brinjal In Curd Based Gravy) with Phulka Recipe or Pudina Tawa Paratha.
You can also serve it with mild Saffron Pilaf Recipe (Kesar Pulao).
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/neetha2687-gmail.com/Dahi_baingan.jpg, 24
Ingredients: fish,salt,ginger,mustard oil,bay leaf (tej patta),water,corn flour mixed,dry red chilli,panch phoran masala,turmeric powder,green chillies

Assamese Saaru Maas Diya Adar Jhol Recipe - Fish In Ginger Gravy, 2 Green Chillies - slit and cut into half,1-1/2 cups Water,1 Dry Red Chilli - (optional),Salt - as needed,Mustard oil - for shallow frying and cooking,10 Fish - small,1 Bay leaf (tej patta),1-1/2 teaspoon Turmeric powder (Haldi),2 inch Ginger - peeled and grated,1 teaspoon Panch Phoran Masala,1 teaspoon Corn flour - mixed in 1 tablespoon water, 30, Assamese, To gein making the Assamese Saaru Maas Diya Adar Jhol Recipe (Fish In Ginger Gravy), get prepped with all the ingredients.Heat mustard oil in a pan for shallow frying and meanwhile, rub the fish with 1/2 teaspoon turmeric powder and salt to taste such that everything incorporates well.When the oil is hot, shallow fry the fishes and collect them in a plate and keep aside on a plate/bowl.Add a half to one teaspoon mustard oil if required and heat.Once the oil is hot, add bay leaf, red chili, panch phoron and wait till they crackle.Add grated/pounded or minced ginger along with green chilies, turmeric powder and saute till you start getting a nice aroma.Once the ginger is nicely sauteed, add cornflour and water mix and season with salt as needed.Let the curry come to a boil and keep stirring to avoid lumps.Now simmer the gas and add fried fishes into the curry and let them cook for a minute or more.The curry should be really light so add water to make it thin.Once the curry is done, serve Assamese Saaru Maas Diya Adar Jhol Recipe (Fish In Ginger Gravy) along with Steamed Rice and any Salad of your choice for your weekday meal.
You can also make Rava Fried Prawns as a side dish with this meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Saaru_Maas_Diya_Adar_Jool_Small_Fish_In_A_Assamese_Light_Ginger_Gravy.jpg, 11
Ingredients: salt,green beans (french beans),mustard oil,paneer,milk,ginger garlic paste,coriander (dhania) leaves,onion,cumin seeds (jeera),turmeric powder

Manipuri Style Sana Thongpa Recipe-Paneer and Green Beans in Milk Gravy Recipe, 1 teaspoon Ginger Garlic Paste,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Milk,1 Onion - chopped,1 cup Green beans (French Beans) - chopped,2 sprig Coriander (Dhania) Leaves,100 grams Paneer (Homemade Cottage Cheese) - cubed,1 teaspoon Turmeric powder (Haldi),Mustard oil - for cooking, 20, North East India Recipes, To begin making the Manipuri Style Sana Thongpa Recipe  heat a skillet with oil,add the cumin seeds and let the cumin seeds crackle.Add the onions along with ginger garlic paste and saute them well till the onions turn golden brown, then add in the green beans and paneer.
Squte till the beans are cooked.Add turmeric powder, salt and milk and simmer the Manipuri Style Sana Thongpa for few seconds, finally sprinkle coriander leaves and serve.
Serve the Manipuri Style Sana Thongpa Recipe (Paneer and Green Beans in Milk Gravy Recipe) along with indian bread like Puri or  Matar Ki Puri for a weekend brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Manipuri_Style_Sana_Thongpa_Recipe_Paneer_and_Green_Beans_in_Milk_Gravy_Recipe.jpg, 10
Ingredients: salt,milk,saffron strands,water,dry yeast,sugar,chocolate chips,flour (maida),butter

Chocolate Honeycomb Bun Recipe, 1 teaspoon Sugar,2 cups All Purpose Flour (Maida),1/2 cup Chocolate chips,3 tablespoons Butter - melted,1 cup Milk - lukewarm,1/2 teaspoon Salt,1-1/2 teaspoon Active dry yeast,1/4 cup Water,2 tablespoons Honey,1/8 cup Butter,1 teaspoon Saffron strands, 120, Continental, To begin making Chocolate Honeycomb bun first add the milk, flour, butter, yeast, sugar, salt to a standalone mixer and mix for five minutes till all the ingredients are well combined.
You will get a soft and sticky dough.
Drizzle a little oil on the top, knead with your fingers for a few seconds.
The dough should be soft to touch.
Cover the bowl and allow the bread to proof for at least an hour until it is doubled in size.
Once the honeycomb dough has doubled in size, cut the dough in half and roll the dough into long strips of two inch thickness and then cut one inch pieces out of the strip.
You will get 28 pieces approximately.Now take a piece and flatten it out a little in a circular shape and put some chocolate chip filling in the center, wrap the dough around the filling and pinch the dough in the center.
Shape into balls.
Do the same with the rest of the remaining dough.Line a baking tray with baking paper and place the honeycomb dough balls in the shape of a Christmas tree.
If you like you can just place them in a round greased cake pan as well.Cover the bread with a towel or another tray and keep them to rise again for an hour until the balls of dough have risen.Preheat the oven to 200 degrees Celsius for ten minutes.Now glaze the honeycomb bread generously with softened or melted butter and bake for 15 minutes.Make the honey glaze white the bread is in the oven.
In a small mixing bowl, combine the honey, softened butter, saffron strands and water.Add all the ingredients listed.
Bring the glaze mixture to a boil and allow it to cool.After the honeycomb buns has baked for 15 minutes remove and brush it with the honey glaze and bake again for another ten minutes till you get a nice brown crust at the top.
Remove the honeycomb buns and while the bread is still hot brush the rest of the honey glaze on top of it.Serve the Chocolate Honeycomb buns with a cup of hot Ginger Cardamom Chai for an evening snack or serve as a starter to your kids party along with Peanut Butter Cookie Bars and Grilled Spinach And Cottage Cheese Sandwich., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Chocolate_Honeycomb_Bun_Recipe_1_1600.jpg, 9
Ingredients: lemon,salt,dill leaves,sour,red chilli flakes,gherkins,onion,eggs,black pepper powder,potato (aloo)

Creamy Potato Egg Salad Recipe with Herbs, 1/2 teaspoon Red Chilli flakes,1/2 cup Dill leaves - finely chopped,Salt - to taste,Lemon juice - from 1/2 lemon,1 1/2 cup Sour cream,1 Onion - finely chopped,5 Gherkins - pickled,6 Potatoes (Aloo) - boiled and peeled,6 Whole Eggs - boiled,1 teaspoon Black pepper powder, 45, Continental, To begin making the Creamy Potato Egg Salad With Herbs, we will first boil the potatoes either in a Pressure Cooker or in a sauce pan until cooked through and yet firm.
Once cooked, cool the potatoes completely, peel the skin of the potatoes and cut into cubes.
Keep this aside or refrigerate for a chilled salad.Boil eggs until well done.
This takes about 10 to 12 minutes on high heat.
Once boiled, peel the shell and cut the egg lengthwise into quarters.
Finely chop all the other ingredients, keep aside.The next step is to make the sour cream using hung yogurt.
Hang the yogurt in a fine mesh cloth sieve for a few hours until all the whey has drained out.
Whisk the yogurt along with a little salt and a dash of lemon and the sour cream with yogurt is ready.
Keep this refrigerated until ready to use.Finally when you are ready to make the salad, add all the ingredients into a Large Mixing Bowl and stir well to combine.
Check the salt and herbs and adjust to suit your taste and serveServe the Creamy Potato Egg Salad along with Vegetable Clear Soup With Lemon Grass and Garlic Bread with Herb Butter for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Egg_Potato_Salad_1600.jpg, 10
Ingredients: salt,cumin powder (jeera),ginger,sunflower oil,green chilli,ajwain (carom seeds),chaat masala powder,cloves garlic,black peppercorns,gram flour (besan),coriander (dhania) leaves,colocasia root (arbi),almond meal (badam powder),onion,wheat bread crumbs,cabbage (patta gobi muttaikose),cinnamon powder (dalchini)

Arbi Ke Kebab Recipe (Spicy Colocasia Kebab) Recipe, 1 Green Chilli,350 grams Colocasia root (Arbi) - boiled and mashed,1 teaspoon Cumin powder (Jeera),Sunflower Oil - for cooking,1/4 cup Almond Meal (Badam Powder),Salt - to taste,Whole Wheat Bread crumbs - ,1 inch Ginger,1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,1 tablespoon Whole Black Peppercorns,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,2 sprig Coriander (Dhania) Leaves,2 tablespoons Gram flour (besan),3 cloves Garlic,1 teaspoon Chaat Masala Powder,1/4 teaspoon Cinnamon Powder (Dalchini), 70, Awadhi, To begin making the Arbi ke Kebab Recipe, make sure you have all the ingredients handy.We will be processing the ingredients for the kebab step by step.
It's ideal when you use a Food Processor, as it speeds up the process of making the kebabs.To begin, add the coriander leaves, almonds, green chilli, ginger and garlic into the food processor and blend until you get a coarse mixture.
Transfer the contents in to a large mixing bowl.
Add the cooked and mashed Arbi and the remaining ingredients except the oil and breadcrumbs.
Combine all the ingredients well.
Check the salt and spice levels and adjust to suit your taste.The next step is the shape the Arbi Kebabs.
Since the Arbi is a very starchy vegetable, it will tend to stick to your fingers when you shape.
To prevent this, have a small bowl with a tablespoon of oil.
Grease your palms and fingers with the oil and shape the kebab dough into circular discs.
Once you shape them, roll them over bread crumbs and arrange them on a platter so you can cook them.To cook the Arbi Ke Kebabs, preheat a pan on medium-high heat and grease the pan well.
Place the shaped kebas, drizzle oil over them and pan fry them until crisp and brown on both sides.Proceed the same way with the remaining Arbi Kebabs and serve them immediately along with Green Chutney.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Appetizers/Arbi_Ke_Kebab_Recipe-3.jpg, 17
Ingredients: khoya (mawa),ghee,poha (flattened rice),pistachios,saffron strands,milk,sugar,cardamom powder (elaichi)

No Bake Rice Mawa Cake Recipe, 1/4 cup Ghee,1/4 cup Pistachios - roughly chopped,1 Saffron strands - few,1 cup Sugar,1/4 cup Milk - warm,1 teaspoon Cardamom Powder (Elaichi),1 cup Khoya (Mawa),1 cup Poha (Flattened rice), 70, North Indian Recipes, To begin making the No Bake Rice Mawa Cake Recipe (Burfi Recipe), first get all the ingredient prepped and ready.Soak the flattened rice in water for 5 minutes, drain excess water and grind it into a coarse mixture using a mixer grinder.
Keep it aside.Meanwhile, dissolve the saffron in 1/4 cup warm milk and keep aside.Heat a heavy bottomed pan with 2 tablespoons of ghee, add the mawa and stir into the ghee on medium heat.
Keep stirring until you can get a good aroma.Once you smell a good aroma, add the sugar and stir well.
Add the ground poha, the cardamom powder and milk and stir.
Keep stirring until the entire mixture comes together and you notice a shine on the burfi batter.It will feel as if the ghee is separated from the batter and the entire cake dough comes away from the sides of the pan.At this stage, grease a square cake tray with ghee.
Spoon the Mawa Batter into the tray and spread it evenly down.
Garnish it with chopped pistachios and refrigerate it for an hour to set.Once the Rice Mawa Cake is set, cut into desired shapes and serve.Serve No Bake Rice Mawa Cake Recipe after your everyday meal of Dal Makhani, Aloo Shimla Mirch Ki Sabzi and Tawa Paratha.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rida/No_Bake_Rice_Mawa_Cake_Recipe-1.jpg, 8
Ingredients: bajra flour ( pearl millet),salt,sesame seeds (til seeds),water

Gravel-til Bhakri Recipe (Cesme Crusted Barge Flobard), Salt - to taste,3 cups Bajra Flour ( Pearl Millet),Lukewarm Water - as required,1/4 cup Sesame seeds (Til seeds), 40, Maharashtrian Recipes, To begin making the Bajri-Til Bhakri, first sift the bajra flour and salt together in a deep mixing bowl.Knead the dough well with 1/4 cup of lukewarm water at a time, until it comes together in a smooth ball.
The dough will be similar to what we prepare for Makke Ki Roti.Grease the dough with ghee, cover with a muslin cloth and let rest for 10 minutes.Meanwhile heat tawa over medium heat.
Dust your rolling surface with little whole wheat flour.Divide the dough into 6 - 8 equal portions and roll out a portion of the dough into a round and thick roti using your hands.
You can shape the roti by pressing out a circle with your fingers as well.Place the roti over the pre-heated skillet and spread a little water on the surface of the bhakri.Now sprinkle some sesame seeds on the surface and press lightly with a flat spatula, so that the seeds stick to the upper part of the roti.Turn over the roti and cook the other side for a few more seconds.Lift the roti tongs and roast over the direct flame till brown spots appear on both the sides.Similarly, prepare the remaining Bajri-til Bhakri and serve it with a dollop of ghee and Bhogichi Bhaji., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/BajriTil_Bhakri.jpg, 4
Ingredients: poha (flattened rice),milk,water,sugar,cardamom powder (elaichi)

Doodanche Fov Recipe (Goan Style Milk Beaten Rice/Poha In Milk), 8 tablespoons Sugar,2 cups Milk,1 teaspoon Cardamom Powder (Elaichi) - crushed,2 cups Water,1 cup Poha (Flattened rice), 35, Goan Recipes, To begin making the Goan Style Doodanche Fov, first wash the beaten rice thoroughly under running water.
Then, allow it to soak in adequate water for 10 minutes.Once it softens, heat 1 cup water in a saucepan over high heat.
When it is warmed up, add the beaten rice to it and bring it to a boil.Once the water and beaten rice begins to boil, add milk and boil the mixture once again for 10 minutes stirring occasionally to avoid it from sticking to the bottom of the pan.After ten minutes, add sugar and stir well till dissolved.
Sprinkle in the crushed cardamom powder and stir well.
Allow the Doodanche Fov to simmer for a couple of minutes, turn off the heat and serve.
You can also garnish the Doodanche Fov with kesar or chopped nuts, if you desire., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Doodanche_Fov__Milk_Poha__Beaten_Rice_In_Milk.jpg, 5
Ingredients: wheat brown bread,salt,green romaine lettuce,mustard sauce,nutralite cheesy garlic mayo,lemon,black pepper powder,pepper,eggs

Egg and Cheesy Garlic Mayo Sandwich, 4 Whole Wheat Brown Bread,2 tablespoon Nutralite Cheesy Garlic Mayo,Salt and Pepper - to taste,½ teaspoon Lemon juice,3 Whole Eggs - hard boiled,1 teaspoon Mustard sauce,1 teaspoon Black pepper powder,2 Green Romaine lettuce, 20, Continental, To begin making the Egg and Cheesy Garlic Mayo Sandwich, ensure the eggs are boiled well.
(Hard Boil)Roughly chop the entire egg and keep it aside.
In a large mixing bowl, add the chopped eggs, Nutralite Cheesy Garlic Mayo, mustard sauce, salt & pepper, and lemon juice.
Mix well.Place a lettuce leaf on the bread slice and then spread the Egg and Cheesy Garlic Mayo Sandwich mixture on it and close the sandwich with the other slice.Cut the Egg Mayo Sandwich into triangles and serve.Serve the  Egg and Cheesy Garlic Mayo Sandwich with Carrot Pineapple Orange Juice Recipe and some almonds and walnuts for a healthy breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Egg_Salad_Sandwich_Recipe_.jpg, 9
Ingredients: salt,wheat flour,ghee,ragi flour (finger millet nagli),sunflower oil

Recipe Wheat Phulka Yeast- Diabetic Friendly Baker's Yeast, 1/2 cup Ragi Flour (Finger Millet/ Nagli),Salt - to taste,1 cup Whole Wheat Flour,1 teaspoon Sunflower Oil,Ghee - to serve, 25, Indian, To begin making the Ragi Wheat Phulka Recipe, in a large bowl combine the ragi flour, wheat flour and salt; add a little water at a time to make firm dough.
Add a teaspoon of oil to coat the dough and knead for a few more minutes until smooth.
Divide the dough into equal portions.Cover and set the dough aside to rest for 15 minutes.
Preheat the tawa on medium high heat.Take one dough ball, flatten these balls between your palms.Toss it in the flour and roll out into thin circles of 6-7 inches in diameter.Place rolled ragi wheat phulka dough on the hot tawa.
In a few seconds you will notice that small air pockets start to form.
At this point flip the ragi phulka to the other side on the tawa.
Flip over again and cook the first side pressing lightly with a napkin.
The rolled out ragi phulka dough should begin to start puffing up.
At this stage place the Ragi wheat phulka on the direct flame, allow it to puff up.
With a help of a tong flip the ragi phulka again and cook the other side for a few more seconds.Once cooked remove the Ragi Wheat Phulka from the heat, transfer onto a plate, smear ghee generously on the ragi wheat phulka and serve.
Continue the process of rolling with the remaining portions of the ragi dough and cooking them on the tawa.
Serve this Ragi Wheat Phulka Recipe along with Horsegram Dal Recipe, Keerai Masiyal Recipe and Beetroot, Carrot & Cucumber Salad with Peanuts Recipe for a complete Diabetic Friendly meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Ragi_Wheat_Phulka_Video_Recipe_4_1600.jpg, 5
Ingredients: salt,arhar dal (split toor dal),dill leaves,mustard seeds,cloves garlic,curry leaves,white urad dal (split),dry red chillies,onion,turmeric powder,chana dal (bengal gram dal)

Karnataka Style Bassaru Palya Recipe - Toor Dal And Dill Leaves Stir Fry, 1 teaspoon White Urad Dal (Split),4 cloves Garlic - crushed,Salt - to taste,1 teaspoon Mustard seeds,1 Onion - chopped,1/2 cup Dill leaves,1 teaspoon Chana dal (Bengal Gram Dal),1 cup Arhar dal (Split Toor Dal),2 Dry Red Chillies,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 25, Karnataka, To begin making the Karnataka Style Bassaru Palya Recipe, firstly pressure cook the toor dal with 2 cups of water in a pressure cooker, add a little salt as well.
Cook for about 2 whistle.Then once done, add in the dill leaves, and add about 1/2 cup of water and pressure cook again for about 1 whistle.Once done, drain all the water and keep the cooked dal and dill leaves.Heat a kadai with oil, and crackle the mustard seeds, urad dal, chana dal, dry red chilli and curry leaves.Add in onions and garlic and saute till it translucent.
Then add in the cooked dal mixture and give it stir, season it with salt and turmeric powder.
Mix well and serve.
Serve the Karnataka Style Bassaru Palya Recipe along with Keerai Sambar and Steamed Rice for your everyday meals or serve it along with Tawa Paratha and Boondi Raita.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karantaka_Style_Bassaur_Palya_Recipe_Toor_dal_and_dill_leaves_stir_fry_Recipe.jpg, 11