anandhuvasudev/southindiandish huggingface dataset:
Ingredients: khoya (mawa),cardamom (elaichi) podsseeds,fennel seeds (saunf),saffron strands,water,baking soda,curd,ghee the malpua,sugar,lemon,caster sugar,flour (maida),milk powder

Malpua Recipe with Rabri (A Spiced Indian Pancake with Milk Pudding), 3 to 4 Cardamom (Elaichi) Pods/Seeds - crushed,1 cup All Purpose Flour (Maida),1/2 cup Sugar,3 tablespoons Khoya (Mawa) - crumbled,1 tablespoon Caster Sugar,3 tablespoon Milk Powder,1/4 cup Water,2 - 3 Saffron strands,Lemon juice - of 1/2 lemon,1 teaspoon Fennel seeds (Saunf) - crushed,1/4 teaspoon Baking soda,Ghee - for frying the malpua,3 tablespoons Curd (Dahi / Yogurt), 65, Indian, To begin making Malpua Recipe, first prepare the batter.
To do this, in a mixing bowl mix stir together the flour, sugar, milk powder, crushed cardamom pods and fennel seeds.Now add the khoya and yogurt in the flour mixture.
Stir and mix well to combine.Using a little water at a time, mix continuously until the batter forms a thick flowing consistency without lumps.
It should flow like dosa batter.
Set it aside so the batter can rest for 30 minutes.Meanwhile prepare the sugar syrup in which you will soak the malpua.
To do this, add sugar and water in a heavy bottom saucepan.
Set it on a low heat and let it simmer until the sugar has melted completely.Once sugar is dissolved add the lemon juice and saffron strands.
Stir once to combine.
By now, the sugar syrup should have reached one-string consistency.
You will know this, when you touch the sugar syrup between your fingers, it will be sticky.While the sugar syrup is simmering, heat 2 - 3 tablespoon of ghee in a non stick skillet over medium heat.Mix baking soda in the batter and stir to evenly combine.
Pour a spoonful of batter on the pan and gently spread with the back of the spoon to form a small sized pancake-like round.Fry the malpua on a low to medium till crisp and golden on both sides.When they're golden and ready to be taken off the skillet, take them off heat and immediately soak them in the warm sugar syrup, either by dipping them in or pouring the sugar over the malpuas.Proceed the same way with the remaining Malpuas.Serve Malpua With Rabri as a dessert along with Jalebi during the festive season., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Malpua_Recipe.jpg, 13
Ingredients: cheese,salt,red bell pepper (capsicum),coriander (dhania) leaves,milk,curd,avocado,coriander (dhania) leaves,onion,lemon,red chilli,virgin olive oil butter,black pepper powder,green bell pepper (capsicum),eggs

Mexican Style Omelette With Avocado Dressing Recipe, Salt - salt to taste,6 Whole Eggs,Coriander (Dhania) Leaves - chopped as required,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,Cheese - shredded,Lemon zest - as required,2 tablespoon Milk,4 tablespoon Curd (Dahi / Yogurt),1 Red Bell pepper (Capsicum) - sliced,1 Avocado,1 Fresh Red Chilli,Extra Virgin Olive Oil - or butter,1 Onion,1 Green Bell Pepper (Capsicum) - sliced,1/4 tablespoon Black pepper powder,1 Lemon, 30, Mexican, To begin with the Mexican Style Omelette With Avocado Dressing, heat and pan and add some oil.Add some onion to the pan and saute them till they are transparent, now add the bell peppers and salt as per taste.Take the pan from flame and keep the mixture aside.Add the avocado dressing to the mixture and also add some shredded cheese on them.Now beat eggs in a bowl,add some milk and whisk them again for a while.Heat pan and add olive oil, as the oil heats up pour the egg mixture and wait until the egg starts to set.Now sprinkle vegetable mixture over the egg and let it cook for 2 minutesRoll up Omelette and remove it from the flame.Your Mexican Style Omelette With Avocado Dressing Recipe Is ready to be served.You can serve them with a toast on the side and some fresh juice to complete your breakfast.You can serve Mexican Style Omelette With Avocado Dressing Recipe with Fresh Orange juice and a slice of bread on the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/mexican_style_omelette_with_avocado_dressing_recipe.jpg, 15
Ingredients: salt,parsley leaves,milk,mint leaves (pudina),black pepper powder,button mushrooms,flour (maida),butter

Bavarian Mushroom Sauce Recipe, 2 tablespoons All Purpose Flour (Maida),250 grams Button mushrooms - chopped,Salt - to taste,2 sprigs Mint Leaves (Pudina) - chopped,2 sprigs Parsley leaves - chopped,1/2 teaspoon Black pepper powder,3/4 cup Milk,1/4 cup Fresh cream,2 tablespoons Butter, 25, Mexican, To start making Bavarian Mushroom Sauce Recipe, first begin by melting some butter in a saucepan on low flame.Once butter is melted, add chopped mushrooms and saute them lightly until they turn soft.
They will release a lot of water at this stage.
Allow some of it to dry out.Add all purpose flour and stir well.
Next, gradually add the milk and cream, stirring continuously to avoid the flour from forming lumps.Stir constantly until the milk is thickened.
It should be thick enough to coat the back of the spoon.Sprinkle the mint leaves and chopped parsley next.
Turn off the heat and add required salt and pepper.
The mushroom sauce is now ready to be served.Serve the Bavarian Mushroom Creamy Sauce along withBreakfast Hash Browns for breakfast or whip it into a pasta for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Bavarian_Mushroom_Sauce.jpg, 8
Ingredients: salt,wheat flour,red bell pepper (capsicum),stalks spring onion (bulb greens),spinach basil sauce,green chilli,tofu,mixed herbs (dried),virgin olive oil,cloves garlic,soy sauce,onion,button mushrooms,red chilli sauce,sunflower oil salt

Paneer Mushroom Stuffed Spinach Wrap Flavoured With Prunes, 1 cup Spinach Basil Sauce - roughly chopped,1 Green Chilli - finely chopped,Salt - salt to taste,1 Red Bell pepper (Capsicum) - thinly sliced,1/2 teaspoon Extra Virgin Olive Oil,2 cups Button mushrooms - sliced,1-1/2 cups Whole Wheat Flour,1 teaspoon Soy sauce,6 cloves Garlic - finely chopped,1 teaspoon Mixed Herbs (Dried),1 teaspoon Extra Virgin Olive Oil,2 Stalks Spring Onion (Bulb & Greens) - finely chopped,1 cup Tofu - cut into strips,1 teaspoon Red Chilli sauce,Sunflower Oil - Salt to taste,1 Onion - thinly sliced, 55, Continental, To begin making the spinach wrap, heat oil in a preheated pan on medium heat.
Add the spinach and green chillies and saute until spinach wilts completely and has softened.Once softened turn off the heat and allow it to cool.
Once cooled, add into a blender to make a smooth puree.Into a large mixing bowl, add wheat flour, salt and spinach puree.
Add a little water if required and knead to make a smooth and firm dough.
Drizzle a little oil on the top and knead again to make a smooth dough.
Cover the dough and rest for 5 minutes.Divide the rested dough into 4 large balls.
Dust the dough in flour, flatten it and roll it into a large 8 inch circle.Place it on a preheated pan and cook on both sides until golden spots appear and puffs up a little.
Ensure the spinach roti is well cooked.
Proceed to cook the remaining portions of the dough in the similar way and stack them one over the other, so it remains soft.To make the filling, heat oil in a preheated pan over medium heat.
Add garlic, red bell peppers, onion and saute until the onion & peppers are evenly roasted until lightly golden.
Once golde, add the mushrooms and spring onions and saute on high heat until the mushrooms have softened.
 At this stage at the tofu, soy sauce, chilli sauce and oregano and optionally salt to taste and toss all the ingredients on high heat until well combined.
Turn off the heat and stir in the prunes and the parsley leaves.
Set the filling aside to cool a little.To assemble the wrap, place the spinach roti on the flat surface, smear a tablespoon of hung curd on the spinach roti.
Spoon a large tablespoon of the roasted vegetables.Once filled, roll to make a wrap and serve., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Prunes_Spread_with_Crumbled_Paneer__Mushroom_Spinach_Wrap_Recipe.jpg, 15
Ingredients: salt,asafoetida (hing),coconut,mustard seeds,indian borage (doddapatre),white urad dal (split),dry red chillies,tamarind (sm lemon size),chana dal (bengal gram dal),sunflower oil

Karpooravalli Chutney Recipe (Tamil Nadu Chutney With Big Thyme), 1 teaspoon White Urad Dal (Split),2 teaspoons Sunflower Oil,1/3 teaspoon Mustard seeds,Salt - to taste,1 teaspoon Chana dal (Bengal Gram Dal),1/2 cup Fresh coconut,2 Dry Red Chillies,10 grams Tamarind - (small lemon size),10 Indian borage (Doddapatre),1/4 teaspoon Asafoetida (hing), 15, Tamil Nadu, To begin making Karpooravalli Chutney Recipe, wash the karpooravalli leaves well.
Heat oil in a heavy bottomed pan, add urad dal and chana dal and fry until they are brown in colour.
Add red chillies and karpooravalli leaves and saute well until the leaves shrink.
Allow it to cool.Then transfer everything to a mixie jar and add salt, asafoetida, dessicated coconut and tamarind to it along with little water.
Grind it finely or coarsely as per your preference.Heat a teaspoon of oil in the same pan and add mustard seeds.
After they splutter switch off the flame and add to the ground chutney and mix well.Serve Karpooravalli Chutney Recipe as a condiment along with a South Indian meal of Steamed rice, Tamil Nadu Style Arachuvitta Rasam Recipe, Urulaikizhangu Podi Poriyal Recipe and Elai Vadam Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/KARPOORAVALLI_CHUTNEY_1600.jpg, 10
Ingredients: salt,ginger,coconut,mustard seeds,mixed vegetables,red chilli powder,tomato ripe,dry red chilli,sugar,onion,garlic,cumin seeds (jeera),coriander powder,tamarind,turmeric powder,green chillies,sunflower oil

Star Trek Curry Recipe (Parsi Steel Vegetable Curry), 2 Green Chillies,2 teaspoons Sunflower Oil,Salt - to taste,1/2 inch Ginger,2 Tomatoes - ripe and pureed,1 Onion - chopped,1 Garlic,1/2 teaspoon Cumin seeds (Jeera),1/2 cup Fresh coconut,1 teaspoon Mustard seeds,1/4 teaspoon Coriander Powder (Dhania),30 grams Tamarind,1/2 teaspoon Sugar,1/4 teaspoon Turmeric powder (Haldi),1 Dry Red Chilli - halved,1/2 teaspoon Red Chilli powder,3 cups Mixed vegetables - chopped and steamed, 30, Parsi Recipes, To begin making the Tarkari Ni Kari recipe, grind all the ingredients given under 'for the ground masala paste' to a smooth paste adding water and set it aside.Heat a wide pan with oil and temper with ingredients given under tempering.
Once tempered add the tomato puree, turmeric powder, coriander powder, chilli powder, sugar, salt and allow it to cook for 3 to 4 minutes over low flame.Add the steamed vegetables and the the ground masala paste and cook for another 5 to 7 minutes and switch off.
Your simple yet wholesome Parsi Style Tarkari Ni Kari is ready.Serve Tarkari Ni Kari along with Steamed Rice Or Whole Wheat Lachha Paratha for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/umar/Tarkari_Ni_Kari__Parsi_Style_Vegetable_Curry.jpg, 17
Ingredients: salt,corn flour,milk,cloves garlic,red chilli flakes,onion,thyme leaves,black pepper powder,button mushrooms,chicken breasts,butter

Chicken With Mushroom Sauce Recipe, Butter (unsalted) - for cooking,Salt - to taste,1 cup Button mushrooms - sliced,1 cup Milk,1 Onion - chopped,1 Chicken breasts,1 teaspoon Red Chilli flakes,2 teaspoon Corn flour,4 cloves Garlic - chopped,1 teaspoon Black pepper powder,1 teaspoon Dried Thyme Leaves, 25, Continental, To begin making the Chicken With Mushroom Sauce Recipe, we will first wash the chicken breast and mash it with a meat shredder.
Make sure the thickness is about 1-1/2 inches.Marinate the chicken breast with salt, black pepper powder and keep it aside for 10 minutes.Heat a skillet with the required butter.
Once the butter starts to melt, you can place the chicken breast and cook it from both the sides.
This will take abou 5 to 6 minutes.Remove the chicken breast from the pan and keep it aside.
In to the same pan, add some more butter and add chopped garlic.
Saute until it softens.Add chopped onions and sauté till they caramelize.
Next, add chopped mushroom, salt and dried herbs and cook till the mushroom losses all its moisture and becomes a little soft.In a separate bowl, mix milk and corn flour till it combines.
Make sure there are no lumps in this mixture.Reduce the flame and pour the milk mixture and gently swirl.
You will see the sauce starts to thicken up.Once the sauce thickens up, switch off the heat.Add the chicken breast into the sauce mixture and soak it well.
Cover the pan with the help of a foil and leave the chicken to rest in the sauce for at least 10 minutes.Serve the Chicken With Mushroom Sauce Recipe along with Toasted Bread,Bunsor Garlic Bread and a glass of chilled wine for a Sunday brunch or a Saturday dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chicken_With_Mushroom_Sauce_Recipe_.jpg, 11
Ingredients: tomato,tamarind.,coriander (dhania) leaves,kashmiri dry red chilli,jaggery,cloves garlic,coriander (dhania) seeds,onion,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil,salt,chicken curry,mustard seeds,black pepper corns,methi seeds (fenugreek seeds),ginger,cinnamon stick (dalchini),vinegar,cloves (laung)

Goan Chicken Vindaloo Recipe, 1/2 teaspoon Salt - or to taste,1/2 tablespoon Mustard seeds,2 Onions - chopped,1 teaspoon Jaggery,1 Tomato - chopped,Salt - to taste,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Tamarind - washed and soaked in hot water.,1/2 inch Ginger,1/2 tablespoon Black pepper corns,2 Green Chillies - chopped,1 tablespoon Sunflower Oil,5 Kashmiri dry red chilli,3 Cloves (Laung),8 cloves Garlic,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander (Dhania) Seeds,Coriander (Dhania) Leaves - as required,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),4 tablespoon Vinegar,500 grams Chicken - cut into curry cut pieces,1 teaspoon Sunflower Oil,1/4 cup Homemade tomato puree, 50, Goan Recipes, To begin making the Goan Chicken Vindaloo recipe, heat 1 teaspoon oil in a heavy bottomed pan.
Add the ginger, garlic and saute till they start softening and browning just a little.Next, add the black pepper corns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick and Kashmiri red chillies and roast on low flame.In about 4 minutes, the coriander seeds will start to brown and the masalas will start to roast and smell.Turn off the heat and let the masalas cool down.
Once cool, transfer to a blender along with vinegar, salt, turmeric and jaggery.Add about 3-4 tablespoons water and blend to a smooth paste.Marinate the chicken with this paste for at least 2 hours or upto 24 hoursThe next step is to make the curry for the chicken vindaloo.
Heat the 1 tablespoon oil in a heavy bottomed pan.Once the oil is hot, add the green chillies and onions.
Let it cook till the onions become golden brown.
Once the onions are cooked, add the tomatoes and cook till they becomes soft and mushy.
Once it is done, add the tomato puree and let it cook for about 2 to 3 minutes.
After 2 to 3 minutes, add the marinated chicken and the remaining marinate mixture.
Mix everything well and let it cook for about 10 minutes.
If the Chicken Vindaloo becomes too dry, add some water and mix again.Add 1 cup of water and cook the Chicken Vindaloo on medium flame, covered for 25-30 minutes till the chicken is falling off the bone.
Once done, turn off the heat and check the seasonings and adjust to taste.
Transfer the Chicken Vindaloo to a serving bowl and serve hot.
Serve Goan Chicken Vindaloo along with Whole Wheat Lachha Paratha or Steamed Rice and a salad of your choice for your weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/foodcoworg-gmail.com/Goan_Chicken_Vindaloo_1600.jpg, 21
Ingredients: salt,spring onion greens,ginger,corn flour,spinach,coriander (dhania) leaves,water,carrot,soy sauce,garlic,vinegar,green bell pepper (capsicum),green chillies,cabbage (patta gobi muttaikose),sunflower oil

Indo Chinese Hot and Sour Spinach Soup Recipe, 2 Green Chillies,Coriander (Dhania) Leaves - chopped,1/4 cup Carrots (Gajjar) - finely chopped,Salt - to taste,1 teaspoon Garlic - finely chopped,1 Spinach - small bunch,1 teaspoon Vinegar,2 tablespoon Coriander (Dhania) Leaves,1/4 cup Green Bell Pepper (Capsicum) - finely chopped,4 cups Hot water,2 tablespoons Corn flour,2 tablespoons Sunflower Oil,Spring Onion Greens - chopped,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1 tablespoons Soy sauce,1 teaspoon Ginger - finely chopped, 30, Fusion, To begin making the Indo Chinese Hot and Sour Spinach Soup recipe, wash and clean the spinach leaves and coriander leaves; chop roughly (to make it easy to blend).Blend chopped spinach, coriander leaves and green chillies to a fine paste.
Keep aside.Stir 3 tablespoons of cornstarch with 1/4 cup of water; mix well and keep aside.Heat oil in a heavy bottoemd pan and once hot, add finely chopped garlic and ginger.
Saute for a few seconds and then stir in the spinach-coriander paste.Fry on medium high for 1 minute.
Add the finely chopped vegetables, carrots, cabbage and capsicum.
Mix well and fry again for another minute.Stir in 4 cups of hot water along with salt to taste.Bring the soup to a boil.
Add soy sauce (don’t add too much as the soup will turn black instead of giving it a lovely green hue of the spinach and coriander leaves) and vinegar.Taste and adjust seasonings.
Simmer for about 2 minutes.
While the soup is boiling, stir in the cornstarch paste, stirring continuously until thickened.
Add more cornstarch mixture if needed.Simmer for 1 minute more and serve hot and sour spinach soup garnished with chopped green onions and coriander leaves.Serve Indo Chinese Hot and Sour Spinach Soup along with Indo Chinese Chicken Hakka Noodles for your weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Hot_and_Sour_Spinach_Soup_IndoChinese.jpg, 15
Ingredients: black cardamom (badi elaichi),salt,ginger,kashmiri red chilli powder,mustard oil,bay leaf (tej patta),fennel seeds (saunf),asafoetida (hing),ajwain (carom seeds),lotus stem (nadru kamal kakdi),water,curd,fennel powder,dry ginger powder,coriander (dhania) leaves,chicken,cumin seeds (jeera),cloves (laung),mint powder (pudina)

Kashmiri Kokur T Nadir Recipe-Chicken and Lotus Stem Curry, 1 teaspoon Dry ginger powder,1/4 teaspoon Fennel seeds (Saunf),1 inch Ginger - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),3 sprig Coriander (Dhania) Leaves - chopped for garnish,2 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Ajwain (Carom seeds),1/2 teaspoon Mint powder (Pudina),2 cups Lotus Stem - (nadru or kamal kakdi) peeled & sliced,2 Black cardamom (Badi Elaichi),1 Bay leaf (tej patta),1/4 teaspoon Asafoetida (hing),3 tablespoon Mustard oil,2 cups Water,1-1/2 cups Curd (Dahi / Yogurt) - whisked,750 grams Chicken - cut into medium pieces,4 Cloves (Laung),2 teaspoon Fennel Powder, 70, Kashmiri, To begin making the Kashmiri Kokur T Nadir recipe, wash and clean the chicken.Mix the chicken with kashmiri red chilli powder, fennel powder and dry ginger powder in a bowl and keep it for marination for about 30 minutes.Put the sliced lotus stem in warm water for few minutes to remove inside dirt and impurities.Strain Lotus stem slices and pressure cook them along with 2 cups of water, bay leaf, fennel seeds, black cardamom, cloves, ginger slices and salt as per taste.
Cook till the cooker releases 2 to 3 whistles.
Leave it aside for pressure to settle down.Heat mustard oil in a heavy bottomed pan.
Add cumin seeds and asafoetida powder into it, mix it well and cook it for 8 to 10 seconds.Add the above marinated chicken along with the curd mix and cook in medium to low flames till yogurt starts to thicken and oil starts leaving from sides.Now add the boiled and strained Lotus stem into the gravy and cook it on low flame for five minutes, stirring occasionally.
(you can add the spices as well) Now put caraway seeds into a Mortar and Pestle and crush them to form a powder.
Also crush dry Mint leaves between your hand and add into the gravy.
Adjust salt as needed and cook till the curry starts to thicken.
Once it is done, switch off the stove and garnish with some fresh coriander leaves.
Serve hot.Serve Kashmiri Kokur T Nadir along with Kashmiri Dum Monji, Steamed Rice and Phulkas for a weekday meal with your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Kashmiri_Kokur_t_Nadir__Chicken_and_Lotus_Steam_.jpg, 19
Ingredients: tomato,salt,coriander (dhania) leaves,chana masala powder,red chilli powder,ginger garlic paste,kabuli chana (white chickpeas),onion,coriander powder,turmeric powder,green chillies,taco shells,sunflower oil

Spicy Chickpea Tacos Recipe With Indian Twist, 4 Hard taco shells,1 Tablespoon Ginger Garlic Paste,Salt - to taste,1 Tomato - finely chopped,1 Cup Kabuli Chana (White Chickpeas) - soaked Overnight,Coriander (Dhania) Leaves - finely chopped,1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,2 Onions - finely chopped,1 teaspoon Coriander Powder (Dhania),Sunflower Oil - to cook,1 tablespoon Chana Masala Powder,1 teaspoon Turmeric powder (Haldi), 30, Mexican, To begin making Spicy Chickpea Tacos Recipe, boil the soaked chickpeas in a pressure cooker with 1 cup of water for 8 whistles until chickpeas are cooked.Turn off the flame and allow the pressure to release naturally.
 Open the pressure cooker and then drain the excess water.
Set the chickpeas aside.
Heat oil in a kadai on medium flame and add half of the chopped onions into it.
Cook for a few minutes and then add ginger garlic paste.
Keep cooking on low heat.Once the onion is soft, add the dry spices - red chilli powder, turmeric powder, coriander powder.
Next add salt and boiled chickpeas into the pan and give it a good stir.
Now add chana masala and keep cooking for 5-7 minutes or till the chickpea is dry and coated with spices.
Turn off the heat.To assemble the tacosYou can either use store bought tacos or make them at home by following The Homemade Hard Taco Shells RecipeHeat up the taco shells in the microwave and fill them up with spicy chickpeas and garnish them with chopped onions, tomatoes and cilantro.Serve Spicy Chickpea Tacos Recipe With Indian Twist along with Spicy Mexican Salsa Recipe, and Cottage Cheese Dip Recipe With Pepper and Olives., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Spicy_Chickpea_Tacos.jpg, 13
Ingredients: salt,yellow moong dal (split),black peppercorns,coriander (dhania) leaves,dry red chillies,onion,cinnamon stick (dalchini),cardamom powder (elaichi),cumin seeds (jeera),turmeric powder,cloves (laung)

Nepalese Style Dhal Bhat Recipe, 2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 Onion - chopped,2 Dry Red Chillies,1/4 teaspoon Turmeric powder (Haldi),2 cups Yellow Moong Dal (Split),4 Cloves (Laung),2 Cardamom Powder (Elaichi),1 teaspoon Whole Black Peppercorns, 40, Nepalese, To begin making the Nepalese Style Dhal Bhat Recipe, we will first boil the dal with water, turmeric powder and salt for about 4 whistles until it is soft and mushy.Next grind all the whole spices (ingredients in masala to grind) in a mixer to a smooth powder, you can also add a little water if the little quantity does not grind well in a mixer.Heat a kadai with oil, add onion that are chopped and saute well till they turn translucent.Add in ground spices and cook for some time.
Once done add boiled dal and salt keep stirring.You can start mashing the dal and cook in low heat until the raw smell goes away.Serve the Nepalese Style Dhal Bhat Recipe along with cauliflower and aloo subzi or baby corn and carrot subzi by the side to make it enriched meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Nepalese_Style_Dhal_Bhat_Recipe_.jpg, 11