anandhuvasudev/southindiandish huggingface dataset:
Ingredients: mustard seeds,asafoetida (hing),white urad dal (split),dry red chillies,ghee coconut oil,green chillies,jaggery ( sweetness mangoes),mango (ripe) (fibrous smer variety suits best)

Mangalorean Style Ambe Upkari Recipe - Ripe Mango Curry, 1/2 teaspoon Mustard seeds,2 Green Chillies - (adjust to taste),1/2 teaspoon White Urad Dal (Split),2 Dry Red Chillies,1/2 cup Jaggery - powdered (adjust to sweetness of mangoes),6 Mango (Ripe) - (fibrous smaller variety suits best),1 pinch Asafoetida (hing),1 teaspoon Ghee - or coconut oil, 40, Mangalorean, To begin making Mangalorean Style Ambe Upkari Recipe, wash mangoes well.
Peel the skin with your hands.
Some mango pulp will be adhering to the skin; that is ok; it will not go waste.Place the peeled mango in a saucepan and the peels in a bowl.Add water, about 1/4 cup to the bowl with the mango peels, just enough that they are dipped in water.Keep squeezing the peels well in the bowl with your hands to remove the pulp still sticking to it as much as possible.Transfer this water to the saucepan containing the peeled ripe mangoes.
Keep repeating (adding more water) until the water is almost clear.Add slit green chillies to the mangoes in the saucepan.
Heat on medium heat and bring to a boil.Once it comes to a boil, reduce the heat and simmer for about 10 to 15 minutes until the mangoes are cooked well and become soft; about 15 to 20 minutes.Add jaggery to taste along with some salt; adjust to suit your taste; mix well.Simmer for about 5 minutes or more until you get a good consistency.We love our mango curry a bit diluted; but if you want a thicker gravy, you can add a slurry of rice flour in water (about 2 to 3 teaspoons of rice flour in ¼ cup of water) to the boiling curry and boil until thick.Now, it is time to season or temper the curry.In a small saucepan, heat ghee.
Once the ghee is hot, add mustard seeds and when they start to splutter and crackle, add the dry red chillies and hing.Immediately add to the curry and give it a good stir.Sweet, tangy and exotic Konkani style mango curry is ready.Mangalorean Style Ambe Upkari Recipe is usually served as a side dish with a South Indian Meal of Steamed rice, Mangalorean Style Sajjige Rotti, steamed rice, Sprouted Moong Dal Curry and Mangalorean Style Sonay Sukka Recipe (Dry Chickpea Stir Fry Recipe)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Ambe_Upkari.jpg, 8
Ingredients: yellow bell pepper (capsicum),tomato,red bell pepper (capsicum),vegetable stock,salt,paprika powder,saffron strands,cloves garlic,virgin olive oil,black peppercorns,button mushrooms (you can alternatively combination vegetables like beans,onion,parsley leaves,lemon,black olives,green bell pepper (capsicum),rice short grain,turmeric powder

Vegetable Paella Recipe (Spanish Style Vegetable Rice), 1 tablespoon Extra Virgin Olive Oil,1 Green Bell Pepper (Capsicum) - sliced lengthwise,3 cloves Garlic - crushed or finely chopped,5-6 Black olives - pitted,2 1/2 cups Vegetable stock,1 cup Rice - short/medium grain,1 Yellow Bell Pepper (Capsicum) - sliced lengthwise,1/2 teaspoon Whole Black Peppercorns - crushed,Salt - to taste,Parsley leaves - chopped for garnish,Lemon wedges - to serve,1 Onion - chopped,1/2 cup Button mushrooms - sliced (you can alternatively use a combination of vegetables like beans,1 teaspoon Paprika powder,1/4 teaspoon Turmeric powder (Haldi),1/2 cup Homemade tomato puree,1 pinch Saffron strands,1 Red Bell pepper (Capsicum) - sliced lengthwise, 45, Middle Eastern, To begin making the Vegetarian Paella Recipe, first crush the saffron with a pinch of salt in a small mortar pestle and keep it aside for later use.Next, proceed to make the sauce.
First, heat oil in the pan, till warm.
Then add onion and the garlic to it, and sauté for 1-2 minutes till the onions just turn pink.Once the onions are pink/translucent, add the mushrooms and bell peppers to the pan and sauté them for 1-2 minutes more.
Cook till they are slightly softened.
Next, reserve some of these sauteed mushrooms and bell pepper slices to be used later as a garnish.Continue to cook the remainder of the veggies in the pan.
Next, add the turmeric, smoked paprika and the tomato puree to it and simmer for a few minutes.Next, add the stock, salt and the saffron and stir well.
Continue to simmer it until a few bubbles appear.The next step is to add the rice to it, stir well and cover the pan.
Cook the rice till it is just cooked/al dente (about 12-15 minutes) and the water has been absorbed, leaving fluffy grains of rice.
If the rice dries up without getting fully cooked, you can adjust by adding stock as required to cook the rice till it is soft and fluffy, but not mushy.When the rice is cooked, turn off the heat.
You can either serve the Paella in the same pot that you cooked it, or transfer ir into a serving dish or rice platter.Garnish the paella with sliced mushrooms and peppers along with the olives.
Sprinkle with chopped parsley and arrange lime wedge.Serve the Vegetarian Paella hot along with Watermelon Panzanella Salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Vegetable_Paella.jpg, 18
Ingredients: tomato,salt,boneless chicken,kashmiri red chilli powder,red chilli powder,ginger garlic paste,curd,coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),butter,garam masala powder

Butter Chicken Recipe - The Classic Indian Chicken Gravy, 1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Salt,1 cup Homemade tomato puree,Salt - to taste,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1 teaspoon Honey,1 tablespoon Butter,1/4 cup Fresh cream,2 teaspoon Ginger Garlic Paste,1/2 cup Curd (Dahi / Yogurt),300 grams Boneless chicken - cut into pieces, 45, North Indian Recipes, To begin making the Butter Chicken Recipe, wash the chicken thoroughly.In a mixing bowl, add curd, garam masala,ginger and garlic paste, salt, red chili powder, turmeric powder and chicken.
Marinate the butter chicken for a minimum for 1 hour.
Heat a teaspoon of butter over medium heat, add the marinated chicken along with the marinade and let the chicken cook in its own masala for 4 minutes.
Into the same pan, add tomato puree, salt, coriander powder, red chilli powder and garam masala.
Cover the butter chicken and cook for 5 minutes.
Finally add fresh cream, honey and water (if required to adjust the consistency of the gravy) and simmer the Butter Chicken Masala until the chicken is cooked completely.Stir in the Kasuri methi and serve the butter chicken hot.Serve Butter Chicken Masala Recipe with Butter Naan and Smoked Dal Makhani Dhaba Style Recipe and Pickled onions and Boondi Raita Recipe Spiced With Black Salt  for a delicious punjabi style dinner.
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Ingredients: tomato,coriander (dhania),salt,ginger,bay leaf (tej patta),brinjal (baingan eggsplant),red chilli powder,raisins,cloves garlic,onion,coriander powder,turmeric powder,garam masala powder,sunflower oil

Baingan Musallam Recipe (Mughlai Style Eggplant Simmered In Rich Tomato Curry), 1/2 teaspoon Turmeric powder (Haldi),1 Bay leaf (tej patta) - torn into half,1 cup Homemade tomato puree,Salt - to taste,Sunflower Oil - for cooking,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1 inch Ginger,1 Brinjal (Baingan / Eggplant) - cut into wedges,Coriander (Dhania) Leaves - a small bunch finely chopped,1 tablespoon Raisins,1 tablespoon Fresh cream,3 cloves Garlic,1 Onion - roughly chopped, 50, Hyderabadi, To begin making the Baingan Musallam Recipe, first prep all the ingredients required.
Make the tomato puree and keep aside.Make the ginger, onion, garlic paste and keep aside.Heat a tablespoon of oil in a Kadai/Heavy Bottomed Pan.
Add the eggplant wedges, sprinkle some salt and cook the baingan in the Pan until done.
Cover the pan, so that the steam that gets created will help cook the baingan faster.Once the baingan is cooked, remove from the pan and keep aside.In the same Pan, add the onion garlic paste and saute on medium heat until the raw smell goes away.
Add all the spices, the tomato puree and cook the tomato puree along with the spices for a couple of minutes until it comes to a brisk boil.
Stir in the raisins, the roasted baingan, the cream and simmer for about 5 minutes until the masalas get well incorporated into the baingan.Once done, check the salt and spices and adjust the taste accordingly.
Stir in the chopped coriander leaves and serve.Serve the Baingan Musallam Recipe along with Vegetable Yakhni Pulao Recipe and Burani Raita for a delicious dinner for parties.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Baingan_Mussalam_Recipe_Brinjal_Eggplant_vegetable_curry-2.jpg, 14
Ingredients: salt,ghee,cloves garlic,curd,dry red chillies,cumin seeds (jeera),kachri (wild cucumber)

Rajasthani Kachri Ki Chutney Recipe (Wild Cucumber Chutney), 6 Kachri (Wild cucumber),4 Dry Red Chillies,Salt - to taste,1 tablespoon Cumin seeds (Jeera) - (divided),1 teaspoon Ghee,12 cloves Garlic,3 tablespoons Curd (Dahi / Yogurt), 18, Rajasthani, To prepare Rajasthani Kachri ki Chutney Recipe (Wild Cucumber Chutney), peel and cut wild cucumber; make sure you taste them before adding with other ingredients as sometime they are bitter in taste.Take a mixer grinder Jar, add wild cucumber, garlic cloves, dry red chillies, cumin, salt and curd.Grind it to a fine paste.
You can add more curd if you find paste too thick.Heat ghee in a small pan, add cumin seeds, let them splutter.Add chutney mixture, let it cook for 3-4 minutes on medium flame.Serve Rajasthani Kachri ki Chutney Recipe (Wild Cucumber Chutney) with Haldi Ki Sabzi Recipe (Fresh Turmeric Root Vegetable) and Tawa Paratha Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/kachri_ki_chutney_recipe_new.jpg, 7
Ingredients: salt,parangikai pumpkin,coconut,mustard seeds,ajwain (carom seeds),water,coriander (dhania) seeds,onion,dry red chillies,coriander powder,tamarind,turmeric powder

Mangalorean Style Kuvalyacho Pollav Recipe (Yellow Pumpkin Curry Recipe), 250 grams Kaddu (Parangikai/ Pumpkin),1 Onion - sliced,1/2 teaspoon Turmeric powder (Haldi),Water - as required,1/2 teaspoon Mustard seeds,1 tablespoon Ajwain (Carom seeds),1 tablespoon Coriander (Dhania) Seeds,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),3 Dry Red Chillies,18 grams Tamarind,1/4 cup Fresh coconut - grated, 40, Mangalorean, We begin making the Mangalorean Style Kuvalyacho Pollav Recipe (Yellow Pumpkin Curry Recipe) by crackling the mustard seeds, jeera seeds, coriander seeds and then add the sauteed onions.
Saute till it is translucent and then add the grated coconut.Saute till it is golden brown.
Leave it to cool down and then grind it into a coarse mixture by adding some water if required.Heat a pressure cooker, add some oil, saute the sliced onions and add the chopped pumpkin and finally add in the ground paste.
Add some extra water around 1 cup and mix well.Add in the spice powder and check for salt.
Once that is done, pressure cook for about 4 whistle and release the pressure naturally and serve.
Serve the Mangalorean Style Kuvalyacho Pollav Recipe (Yellow Pumpkin Curry Recipe) along with some steamed rice or phulka., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mangalorean_Style_Kuvalyacho_Pollav_Recipe_Yellow_Pumpkin_Curry_Recipe.jpg, 12
Ingredients: salt,wheat flour,sunflower oil,red chilli powder,cumin seeds (jeera),black eyed beans (lobia),garam masala powder,flour (maida) flour

Vegan Black Beans Stuffed Paratha Recipe, Salt - as required,Sunflower Oil - as required,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),All Purpose Flour (Maida) - All-purpose flour (for dusting),1 cup Black Eyed Beans (Lobia) - soaked overnight and cooked,3 cups Whole Wheat Flour,1/4 teaspoon Garam masala powder,1/2 teaspoon Red Chilli powder, 60, North Indian Recipes, To begin making the Vegan Black Beans Stuffed Paratha, take the wheat flour and salt in a large mixing bowl add gradually the water and knead everything as a soft and smooth dough.
Keep it aside.Meanwhile, grind the cooked black bean as bit coarse paste.Heat enough oil and add the cumin seeds.
Once it splutters, add the grounded black-bean paste, give a stir and add immediately the red chilly powder, garam masala powder and salt.Cook everything on low flame for few minutes and then switch off the heat.Once the stuffing is ready, make 5-6 balls from the paratha dough.Dust the balls with all purpose flour and flatten them with rolling pins.Place 1-2 tablespoons of black bean masala on the flattened dough and cover the masala with the dough and roll them in ur palms again as a ball.Roll them as parathas, cook these parathas on a hot Tawa drizzled with enough oil until they get well cooked.Serve Vegan Black Beans Stuffed Paratha with Burani Raita or any raita of your choice and pickle., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priya__Suresh/Vegan_Black_Beans_Stuffed_Paratha_1600.jpg, 8
Ingredients: yellow bell pepper (capsicum),fish sauce,red bell pepper (capsicum),ginger,sweet spicy red chilli sauce (tomato chilli sauce),peanut butter,salt,rice noodles (flat),cloves garlic,carrot,soy sauce,red chilli flakes,onion,lemon,brown sugar (demerara sugar),peanuts (moongphali),green bell pepper (capsicum),chicken breasts

Chicken Pad Thai Noodles Recipe, 1 Onion - sliced,1 tablespoon Lemon juice,2 tablespoons Brown Sugar (Demerara Sugar),250 grams Rice Noodles (Flat),1 inch Ginger - chopped,2 Carrot (Gajjar) - julienned,1 tablespoon Fish sauce,2 tablespoons Peanut Butter,3 tablespoon Red Chilli flakes,Salt - to taste,2 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),1 Red Bell pepper (Capsicum) - sliced,2 tablespoon Soy sauce,1/4 cup Roasted Peanuts (Moongphali) - crushed,1 Green Bell Pepper (Capsicum) - sliced,4 cloves Garlic - chopped,100 grams Chicken breasts - cut into chunks,1 Yellow Bell Pepper (Capsicum) - sliced, 35, Thai, To begin making the Chicken Pad Thai Noodle Recipe, boil water over a sauce pan to cook the noodles.Add the Pad Thai Rice noodles into the boiling water and cook the noodles until it is soft and done.
Once it is cooked drain the water and wash the noodles once under the running water to prevent further cooking.Toss the rice noodles in a teaspoon of oil and keep it aside.Heat a wok with oil over medium heat, add ginger and garlic, and allow it sizzle for few seconds.
Once done add in your sliced onions and saute till they are translucent.
Add chopped carrot and saute for 2 minutes and add in your colored bell peppers into the wok and saute till all the vegetables are just cooked.Add the chicken breast, sprinkle some salt and cover the pan and cook the chicken on medium heat until the chicken is cooked.
This will take about 4 to 5 minutes on medium heat.In a separate bowl add in soy sauce, fish sauce,peanut butter, sweet and spicy chilli sauce, brown sugar, salt and whisk well.
Add this pad thai sauce mixture into the chicken and vegetables and toss well to combine - for about a minute.Once it is mixed toss in the cooked rice noodles give the Chicken Pad Thai Noodles a good mix.Toss the Chicken Pad Thai Noodles on high heat for a good 2 to 3 minutes, so the noodles and chicken get well coated with the sauces.Check the Chicken Pad Thai Noodle for seasonings again and add more sauces if required.
Once done, turn off the heat.Transfer the Chicken Pad Thai Noodle into a bowl with crushed peanuts and dried red chilli flakes and serve hot.Serve the Chicken Pad Thai Noodles along with Thai Green Papaya Salad Recipe, Sichuan Style Chilli Potato to enjoy your delicious weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/April-26/Chicken_Pad_Thai_Noodles_Recipes-1_1600.jpg, 18
Ingredients: salt,arhar dal (split toor dal),mustard seeds,asafoetida (hing),curry leaves,white urad dal (split),dry red chillies,gingelly oil,turmeric powder,green beans (french beans) finelt

Green Beans Lentil Usili Recipe - Iyengar Style, 1 teaspoon White Urad Dal (Split),4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,Salt - to taste,1 teaspoon Mustard seeds,1 cup Arhar dal (Split Toor Dal),1 tablespoon Gingelly oil,200 grams Green beans (French Beans) - finelt chopped,1/2 teaspoon Asafoetida (hing), 50, Tamil Nadu, To begin making the Green Beans Paruppu Usili Recipe, soak the toor dal in water for about 1 hour.Once the dal is soaked until soft; drain the excess water.Into a food processor/mixer, add in the toor dal, turmeric powder and dried red chillies and blend to make a coarse mixture.
You want the Paruppu Usili to have a coarse texture when steamed.Grease the steamer plates or idli plates with a oil and spoon the ground paruppu usili mixture into the steamer plates.Place the filled steamer plates into the steamer and steam for 10 minutes on high heat.
Once steamed, turn off the heat and keep aside and allow it to cool.
Once the cooled, transfer to a large mixing bowl and crumble the steamed paruppu - this mixture is called the paruppu usili (crumbled dal).
Keep this aside.The next step is to cook the green beans.
In a pressure cooker, add the chopped green beans along with 2 tablespoons of water.
Sprinkle in a little salt.
Pressure cook the green beans for 2 whistles on high heat, turn off the heat and run the pressure cooker under water to release pressure immediately.
The beans will be cooked perfectly without loss of colour and nutrition.
Place a wok or kadai on medium heat and add a teaspoon of oil.
Once the oil is hot, add mustard seeds and urad dal and allow it to crackle and the dal to turn golden brown.After the seeds have crackled, add asafoetida, the curry leaves and the steamed paruppu usili and mix thoroughly.
Saute the dal in the oil for a good 3 to 4 minutes until it gets a perfect crumbly texture.
Once you have a good texture, stir in the green beans and turn off the heat.
Check the salt and adjust to taste accordingly.Serve Green Beans Paruppu Usili along with Sundakkai / Manathakkali Kai Vathal Kuzhambu Recipe and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Beans_Paruppu_Usili_Recipe_Iyengar_Style_6-2_1600.jpg, 10
Ingredients: salt,mustard seeds,coconut,bhindiokravendaikkai,curry leaves,gingelly oil,idli dosa podi (milagai powder),turmeric powder,sambar powder

Artichoke Bodi Surri Recipe - Artichoke Fry, 1/2 teaspoon Mustard seeds,500 grams Bhindi/Okra/Vendaikkai - chopped small,Salt - to taste,1/4 cup Fresh coconut - grated,1 tablespoon Idli Dosa Podi (Milagai Powder),1 tablespoon Gingelly oil,1 teaspoon Sambar Powder,1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 30, South Indian Recipes, To begin with Vendakkai Podi Curry, prepare all the ingredients and keep them ready.Heat oil into a preheated pan; add the mustard seeds and allow it to crackle.
Add curry leaves and asafoetida and saute for a few seconds.Add the cut vendakkai/ ladys finger, sprinkle some salt and give it a stir.
Cover the pan and with the lid little ajar cook the vendakkai until done.
Keep stirring it intermittently in between so that the vendakkai poriyal gets cooked evenly.Once 3/4 th done, stir in the sambar powder, turmeric powder and idli paruppu podi.
Give it a stir and cover and cook the Vendakkai podi curry for another couple of minutes.Finally stir in the fresh coconut and check if more salt is needed and adjust to taste accordingly.
Turn off the heat and transfer the Vendakkai Podi Curry to a serving bowl and serve hot.Serve Vendakkai Podi Curry along with Jeera rasam and Steamed Rice for a simple and easy weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Vendakkai_Podi_Curry_Recipe_Vendakkai_Poriyal_Recipe_Bhindi_Masala_2_1600.jpg, 9
Ingredients: basmati rice,green beans (french beans),ginger,salt,cloves garlic,carrot,soy sauce,spring onion (bulb greens) both green white,vinegar,eggs

Spicy Schezwan Indo-Chinese Egg Fried Rice Recipe, 1/4 cup Spring Onion (Bulb & Greens) - both green and white,1 Carrot (Gajjar) - finely chopped,1/2 teaspoon Soy sauce,Salt - to taste,1 inch Ginger - grated,6 Green beans (French Beans) - finely chopped,2 cloves Garlic - finely chopped,1/2 teaspoon Vinegar,2 Whole Eggs - at room temperature,1 cup Basmati rice - cooked, 55, Indo Chinese, To begin making the Spicy Schezwan Indo-Chinese Egg Fried Rice Recipe place a wok on the heat, warm some oil.
When warm enough, add the garlic, ginger and sauté them on a medium heat for a few seconds, till aromatic.Add the spring onion and the 1/2 carrots and beans, sauté on a high heat for 2 to 3 minutes, until the vegetables get slightly cooked, but retain their crunch.Add the eggs next and sauté for another 1 minute until they get scrambled, before you add the soya sauce, vinegar and 2-3 teaspoons of Schezuan Sauce.Saute this mix for 2 minutes more and finally add the cooked long grain rice.
Toss together for 3-4 minutes with the heat on medium, so the rice is well mixed with the spicy sauce and seasoned evenly.Dish the Spicy Schezwan Indo-Chinese Egg Fried Rice out into a serving bowl and garnish with spring onion greens.Serve the Schezwan Egg Fried Rice hot with Sweet and Sour Vegetables with Paneer or Thai Roasted Vegetables with Peanut Coconut Sauce., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Schezwan_Egg_Fried_Rice_1600.jpg, 10
Ingredients: salt,cumin powder (jeera),amchur (dry mango powder),ghee,chaat masala powder,red chilli powder,cumin seeds (jeera),kala chana (brown chickpeas)

Dried Kala Chana Masala Recipe - Ashtami Prasad, 1 cup Kala Chana (Brown Chickpeas) - soaked overnight,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Red Chilli powder,1 tablespoon Ghee,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Chaat Masala Powder, 425, North Indian Recipes, To begin making the Sukha Kala Chana Masala Recipe, ensure the kala chana is soaked overnight or for a minimum of 6-8 hours.
Once the kala chana is soaked, transfer it into a pressure cooker with 1 cup of water and salt to taste.
Pressure cook for about 5-6 whistles and turn off the flame.
Allow the pressure to release naturally.
Once the pressure has released, open the pressure cooker and drain off the excess water from the kala chana.Heat a pan with ghee on medium flame, once the ghee is hot, add the cumin seeds and allow them to sizzle.
Next reduce the flame, add the ginger and green chillies.
Now add in all the dry spices - amchur powder, coriander powder, chaat masala,  and cumin powder.
Mix well and quickly add in the boiled kala chana.
Give it a good stir and simmer the sukha kala chana in the pan for 3 to 4 minutes until the masala gets well coated into the kala chana.Once done, turn off the heat, check if you need to add more salt and adjust according to taste.
Transfer the Sukha Kala Chana into a serving bowl and serve as a prasad for the festivals like navratri.
Serve Sukha Kala Chana Masala Recipe along with Rava Kesari Bhath/ Sooji Halwa Recipe, and Puri Recipe as prasad for Ashtami or just as a Sunday brunch.
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