anandhuvasudev/southindiandish huggingface dataset:
Ingredients: turmeric powder,salt,ginger,make tomato,coriander,asafoetida,red chilli powder,sweet corn,oil,peanuts grind paste,green chillies,cumin seeds,garam masala powder

 Chatpatti Makai Masala Recipe,  1 inch ginger - peel and tighten, 1/4 tsp asafoetida, make 3 tomatoes - puree,200 grams sweet corn, 1/2 tsp turmeric powder, 1 tsp cumin seeds, 3-4 green chillies - finely chopped, 1/2 tsp garam masala powder, 4 tbsp oil, salt - as per taste, 4 sprig coriander - chopped, 1 cup peanuts - grind to a paste, 1 Tsp red chili powder, 40, Indian, To make the spicy maize masala recipe, first put sweet corn in a pressure cooker with water and salt.
Cook till 2 cities come and turn off the gas.
Let the pressure drain automatically.
Open the cooker and keep the corn aside.
Now heat oil in a pan.
Add cumin, ginger, asafoetida, groundnut powder and cook for 1 minute.
Now add tomato puree, turmeric powder, red chilli powder, garam masala, green chilli and cook till it boils.
After the boiling comes add corn.
Add salt as per taste and let it cook for 3 to 4 minutes.
Cover the pan and cook for another 5 minutes.
Turn off the gas and garnish with green coriander.
Serve the spicy Corn Masala Recipe with Phulka and Tomato Onion Tadka Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Chatpatti_Makai_Masala_Recipe_Spicy_Steamed_Corn_Masala-1.jpg, 13
Ingredients: salt,wheat flour,ginger,water knead,amchur (dry mango powder),asafoetida (hing),black urad dal (split),fennel powder,dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),green chilli paste,sunflower oil

Bedmi Poori Recipe - Spiced Split Black Lentil Pooris, 1 teaspoon Amchur (Dry Mango Powder),4 Dry Red Chillies,2 tablespoon Sunflower Oil,Salt - to taste,Water - to knead,1 cup Black Urad Dal (Split) - soaked for 5-6 hours,1/2 teaspoon Green Chilli Paste,2-1/2 cups Whole Wheat Flour,2-1/2 teaspoons Fennel Powder,1/2 teaspoon Asafoetida (hing),1 teaspoon Ginger - grated,2 teaspoons Coriander (Dhania) Seeds,1/2 teaspoon Cumin seeds (Jeera),Sunflower Oil - to deep fry, 80, Indian, To begin making the Bedmi Pooris Recipe, first dry roast the red chilies, coriander seeds and cumin seeds until they are lightly toasted and aromatic.
Take care not to burn them.Cool them down and grind into a coarse powder and reserve for later use.Drain the water from the soaked urad dal/split black lentils and add it to the blender.
Blend the dal to a coarse paste without using any water.Transfer the ground dal in a large bowl.
Add ground chilli-coriander powder, amchoor, a teaspoon oil, ginger, salt, fennel powder and asafoetida and mix well to combine.Add the wheat flour to this and gradually add a little water at a time, as needed, to knead the dough.Knead it well to make medium soft consistency dough which is firm, yet soft and pliable.Cover the dough with damp cloth and rest it for 30 minutes.After 30 minutes, knead the dough one more time, thoroughly.Divide it into 18-20 equal sized small balls about the size of a golf ball.Meanwhile warm enough oil in a kadhai or deep pan, for deep frying the Bedmi Pooris.Take one ball at a time and and roll out into a disc of 4 inches.When the oil is hot enough, gently slide in the rolled poori and fry it on medium high heat until puffed and golden brown on either side.Once done remove from the oil using a slotted spoon and place on absorbent paper.Proceed the same way with the rest of the dough till none remains.Serve the Bedmi Pooris with Dubki Wale Aloo or Aloo Tamatari Curry for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Bedmi_Poori.jpg, 13
Ingredients: asafoetida (hing),red chilli powder,lemon,sugar,methi seeds (fenugreek seeds),cucumber,turmeric powder

Instant Cucumber Pickle Recipe, 1/2 tablespoon Sugar,2 Cucumber - sliced,2 tablespoons Red Chilli powder,1/4 tablespoon Turmeric powder (Haldi),1/4 tablespoon Methi Seeds (Fenugreek Seeds) - powdered,1/4 tablespoon Asafoetida (hing),1 Lemon - juiced, 10, Indian, To begin making the Instant Cucumber Pickle recipe, put sliced cucumber in a bowl.Add all the remaining ingredients like chilli powder, asafoetida, turmeric powder, methi seeds powder, sugar and lemon juice to the cucumbers and mix till well combined.Keep it aside for an hour so that the flavours are mixed properly with the cucumber and serve.
Serve Instant Cucumber Pickle as a accompaniment with Panchmel Dal and Phulkas for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Instant_Cucumber_Pickle.jpg, 7
Ingredients: english cucumber,virgin olive oil,carrot,jalapenos,black pepper powder,chicken breasts,salt,red bell pepper (capsicum),soy sauce,baguette,sugar,classic mayonnaise (with eggs),pepper,mooli mullangi (radish),stalks spring onion (bulb greens),sriracha sauce,chilli vinegar,coriander (dhania) leaves,dry ginger powder,green bell pepper (capsicum),red chilli sauce

Chicken Bánh Mì Recipe - Vietnamese Grilled Chicken Sandwich, 2 Stalks Spring Onion (Bulb & Greens) - cut length wise,1 Mooli/ Mullangi (Radish) - sliced,4 tablespoon Classic Mayonnaise (With Egg),2 tablespoon Red Chilli sauce,1 Green Bell Pepper (Capsicum) - sliced,1 tablespoon Sugar,1 tablespoon Soy sauce,2 Pickled Jalapenos - sliced,1 Carrot (Gajjar) - cut into julienne,1/2 cup Chilli vinegar,1 teaspoon Dry ginger powder,2 tablespoon Sriracha sauce,250 grams Chicken breasts - cut into stripes,1 teaspoon Honey,Salt and Pepper - to taste,1 Red Bell pepper (Capsicum) - sliced,Extra Virgin Olive Oil - for cooking,1 English Cucumber - sliced,1 Baguette - 12 inch,3 sprig Coriander (Dhania) Leaves,1 teaspoon Black pepper powder, 45, Vietnamese, To begin making the Vietnamese Style Veg Bánh mì Recipe, we will first keep the vegetables chopped and ready.Add all the vegetables into a bowl, add in chilli vinegar, sugar, salt and pepper and mix it well.
Rest the vegetables in the fridge until you finish making your grilled tofu for the Bánh mì.Take a mixing bowl, add soy sauce, red chilli sauce, honey, pepper powder, ginger powder, salt a pinch and give it a mix.
Add in chicken pieces and mix will and allow it to soak in the mixture for 10 minutes.Heat a grill pan, once it is hot, brush the pan with some olive oil and place the marinated chicken pieces on to the grill.
Grill on each side for at least 5 minutes, until you notice brown grill marks on either side.Once done, take the grilled chicken pieces and place them on a plate.
Keep the pickled vegetables also out and we can start to assemble the Bánh mì.Cut the Baguette into a 6 inch length, cut it lengthwise on one of the sides in order to stuff in the fillings inside.Spread 2 tablespoon of mayonnaise evenly on the bread, and again spread about a tablespoon Sriracha sauce as well.Layer the pickled vegetables over the bread and next place generous amount grilled chicken pieces on top of the pickled vegetables.Place sliced jalapeños neatly on top of the grilled chicken and finally garnish it with freshly washed coriander sprigs and few chopped spring onions.Your Vietnamese Style Grilled Chicken Bánh mì is ready to be served.
Repeat the procedure for the remaining half of the baguette.Serve the Vietnamese Style Grilled Chicken Bánh mì Recipe along with a Red Cabbage Carrot, Sprout And Onion Salad Recipe by the side and a glass of Cantaloupe (Melon) Juice to make your weekend meal complete., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Vietnamese_Style_Grilled_Chicken_Bnh_m_Recipe_.jpg, 21
Ingredients: tomato,salt,khoya (mawa),kashmiri red chilli powder,ghee,coriander (dhania) leaves,green peas (matar),cumin seeds (jeera),ginger paste,turmeric powder,cloves (laung),garam masala powder

Rajasthani Khoya Matar Sabzi Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Ginger - paste,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),3 Tomatoes - pureed,1-1/2 cups Green peas (Matar),2 Cloves (Laung),2 tablespoons Ghee,1 cup Khoya (Mawa),2 teaspoons Coriander (Dhania) Leaves - to garnish, 30, Rajasthani, To begin making the Rajasthani Khoya Matar Sabzi Recipe, make the puree of the tomatoes and keep aside.Heat ghee in a pan on medium heat, add cloves, cumin seeds and let it splutter.Add the ginger paste and tomato puree, saute until the ghee separates.Add the green peas and cook until the peas are well cooked with the lid closed.Add the kashmiri turmeric, red chilli powder, garam masala and mix well.
Add the khoya and saute till it comes together.Add a cup of water, season with salt and let it simmer for 10 minutes and switch off the flame.
Garnish with coriander leaves and serve hot.Serve the Rajasthani Khoya Matar Sabzi Recipe along with flaky Tawa parathas for the weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Rajasthani_Khoya_Matar_Sabzi_Recipe.jpg, 12
Ingredients: salt,ginger,yogurt,red chilli flakes,carrot,mustard,semolina,corianderhua,chana dal,curry leaves,oil,water,sweet corn,ino fruit salt,green chillies,green peas

 Veggie Rava Idli (Recipe In Hindi),  1/2 tablespoon chana dal, 1 cup yogurt, 1/2 cup green peas, 1/2 cup sweet corn, 1 tablespoon oil, salt - to taste, 10 curry leaves, 4 green chillies - finely chopped, 1 teaspoon red chilli flakes, 1 cup water, 1/2 cup coriander - finely chopped Hua,1-1 / 2 cup semolina, 1 teaspoon ino fruit salt , 1/2 cup carrots - grated, 1 tablespoon mustard, 1 ginger - grated, 45, South Indian Recipes, To make Vegetable Rava Idli, firstly mix semolina, curd and water in a large bowl.
Mix it well.
After this, add corn, carrot, peas, ginger, coriander and salt.
Mix them and keep aside.
Now heat the oil in a small pan.
When it gets slightly hot, add mustard seeds, chana dal, curry leaves and chili flakes.
Keep it aside for a few seconds.
Now add the tempering to the semolina and mix it well.
Before stirring the idli, add the fruit salt and mix it.
Now apply some oil on the idli steamer and fill the idli mixture in it.
Steam it for at least 12 to 15 minutes and serve hot., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neha_Kaushal/Veggie_Rava_Idli.jpg, 16
Ingredients: salt,cumin powder (jeera),bhakarwdis,sev,chaat masala powder,red chilli powder,carrot,sweet chutney (date tamarind),curd,onion,green chutney (coriander mint)

Bhakarwadi Chaat Recipe - Maharashtrian Spiced Chaat, 1/4 cup Sev - to garnish,1/4 cup Green Chutney (Coriander & Mint),1/4 cup Carrot (Gajjar) - grated,1/4 cup Onion - finely chopped,Salt - to taste,Cumin powder (Jeera) - to sprinkle,Chaat Masala Powder - to sprinkle,1 cup Bhakarwdis,1/4 cup Curd (Dahi / Yogurt),1/4 cup Sweet Chutney (Date & Tamarind),Red Chilli powder - to sprinkle, 20, Fusion, To begin making the Bhakarwadi Chaat Recipe, we can either used store bought Bhakarwadi or make them fresh at home.If you wish to make them follow the recipes below:Traditional Maharashtrian Bhakarwadi Recipe or try the healthier version - Baked Bhakarwadi Recipe.In a serving platter, first place the bhakarwadis, next pour the thick yogurt over it.After the yogurt is poured, drizzle some green chutney and sweet chutney.Over the chutneys, sprinkle, the onions and carrots, now sprinkle the masalas - cumin powder, red chilli powder, chaat masala and salt.Finally, garnish the Bhakarwadi Chaat with sev and serve.Serve Bhakarwadi Chaat recipe as an evening snack along with Ginger Cardamom Chai (Spice Infused Indian Style Milk Tea) or Filter Coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Bhakarwadi_Chaat_Recipe.jpg, 11
Ingredients: tomato,turmeric powder,rye,salt,coconut,asafoetida,red chilli powder,curry leaves,oil,coriander powder,suran,garam masala powder

 Kalyana Veetu Senai Curry Recipe,  1 tsp rye, oil - as per use, 1/4 tsp asafoetida, 1 tsp red chili powder,1/4 kg suran, 1/2 tsp garam masala powder, 1/2 coconut - grated, 2 tomatoes, salt - as per taste, curry leaves - little, 1 coriander powder, 1/2 Tsp turmeric powder, 60, Tamil Nadu, To make the Kalyana Veetu Senai Curry Recipe, first cut the suran into 1 inch pieces.
Now heat the water in a saucepan.
Add salt, turmeric powder, suran and cook till it is half cooked.
Drain the water and keep the suran separately.
Now heat oil in a pan.
Add suran and fry till crisp.
Now in a mixer grinder, add tomatoes, coconut, red chili powder, coriander powder, garam masala powder, turmeric powder, salt and grind it well.
Keep it aside.
Heat oil in a pan.
Add curry leaves, asafoetida, mustard seeds and cook until the mustard seeds crackle.
Now add coconut tomato paste, salt, suran and mix it well.
Let it cook on low heat for 20 minutes.
Now turn off the gas, mix and serve.
Serve the Kalyana Veetu Senai Curry Recipe along with Keerai Sambar, Rice and Papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/subadiab-gmail.com/Kalyana_veetu_senai_curry.jpg, 12
Ingredients: tomato,salt,green chilli,coconut,dry kashmiri chillies,dry red chilli,chickpea lentil,onion,oil,coriander (dhania) leaveswith

 Tomato Chutney (Recipe In Hindi),  1 tablespoon chickpea lentil, oil - as per use, 2 tablespoons green coriander - finely chopped with sprig , 1 dry red chilli,200 grams onion - chopped, 1/2 cup coconut - grated, 1 green chilli, 400 grams tomato - chopped, salt, Oil - as per use, 3 dry kashmiri chillies, 35, South Indian Recipes, To make tomato sauce, firstly heat oil in a pan.
Add chana dal and dry red chillies.
Turn off the gas after 10 seconds.
Grind this mixture with coconut and keep it aside.
Add some more oil to the same pan.
Add onions and cook till they become soft.
Now add tomatoes and cook till the tomatoes become soft.
Turn off the gas and let the mixture cool down.
After it cools down, put it in the mixer with the coconut mixture and grind it.
After grinding, take it out in a bowl.
Now add coriander and mix it.
Now heat the oil in a small pan for tempering.
Add mustard seeds, asafoetida, curry leaves, dry red mirch and let it cook for 15 seconds.
Add this tempering to the chutney, mix and serve.
Serve tomato chutney with idli / dosa or different types of dosa., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Tomato_chutney_for_soft_idlis_Khao_gali_style.jpg, 10
Ingredients: salt,ghee,jaggery,dill leaves stem,water,poha (flattened rice) hour,methi seeds (fenugreek seeds) hour,dosa rice,sunflower oil

Sabbasige Soppu Dosa Recipe (Dill Leaves Sweet Dosa), 1/2 cup Poha (Flattened rice) - soaked for 1 hour,Water - as required,Salt - to taste,2 tablespoon Ghee,1-1/2 cup Dill leaves - with stem,2 cups Dosa rice - soaked for 3 hours,2 tablespoon Sunflower Oil,1 tablespoon Methi Seeds (Fenugreek Seeds) - soaked for 1 hour,1 cup Jaggery - powdered, 225, Karnataka, To begin making the Sabbasige Soppu Dosa sweet dosa, soak dosa rice in water for 3 hours.Soak methi seeds, thick poha in a little water for about 1 hour.Take little water in a pan, add jaggery.
Mix till the jaggery melts.
Cool this and keep aside.Take a mixer jar and grind together rice, methi seeds, thick poha, finely chopped dill leaves into a fine batter.Now add the cooled liquid jaggery and salt to the batter and mix until well combined.
Add little water; prepare the required consistency of batter.Mix ghee and oil in a bowl to prepare dosa.Heat a dosa tawa, sprinkle some water on the hot tawa to check its readiness.
Now spread dosa batter on hot tawa, close and cook on medium flame.When the dosa is half done, apply oil ghee mixture and cook for another minute or until you see nice golden colour.Dill leaves sweet dosa or sabbasige soppu dosa is ready to be served hot with a spoonful of ghee.Serve Sabbasige Soppu Dosa along with South Indian Coconut Chutney or Zucchini Thogayal (Tangy and Spicy Zucchini Chutney) for your breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pavithrahr-gmail.com/Dill_Leaves_Sweet_Dosa_Sabbasige_soppu_dosa_recipe_edited.jpg, 9
Ingredients: tomato,salt,prune,nutmeg powder,celery,red chilli flax,onion,vinegar,cinnamon powder

 Spiced Prune Chutney Recipe,  1 tsp celery, 1 tsp nutmeg powder, 1 onion - chopped,1 cup prune, 1 tbsp honey, 1 tsp cinnamon powder, salt - as per taste, 4 tbsp red chilli flax, 1 tbsp Vinegar, 1 tomato - finely chopped, 30, Indian, To make the Prun Chutney, first heat some oil on a pan.
Add celery and cook for 15 seconds.
Now add onions and cook till they become soft.
Now add tomatoes, cinnamon powder, nutmeg powder, red chilli flax, honey, vinegar, salt and cook till the tomatoes become soft.
It will take 4 to 5 minutes.
Mash and add the prune.
Now add 1/2 cup water to it and let it cook for 15 minutes.
Turn off the gas and allow it to cool.
After it cools down, put it in the blender and make a course paste.
Serve the Prun Chutney with Ghee Roast Dosa and Filter Coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spiced_Prune_Chutney_Recipe.jpg, 9
Ingredients: tomato,salt per,asafoetida (hing),coriander (dhania) leaves,ghee,mustard seeds,black pepper corns,cloves garlic,curry leaves,kabuli chana (white chickpeas),dry red chillies,lemon,cumin seeds (jeera),turmeric powder,chana stock (water which channa was )

Kabuli Chana Rasam Recipe, 1/2 teaspoon Whole Black Pepper Corns,2 teaspoons Coriander (Dhania) Leaves - finely chopped,1 teaspoon Ghee,1 teaspoon Mustard seeds,1 tablespoon Kabuli Chana (White Chickpeas) - boiled,1-1/2 teaspoons Lemon juice,5-6 Curry leaves,1-1/2 Cumin seeds (Jeera),2 Dry Red Chillies,2 Tomatoes,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing),1 clove Garlic - finely chopped,1 cup Chana stock - (water in which channa was boiled),Salt - as per required, 30, South Indian Recipes, To begin with Kabuli Chana Rasam, grind tomatoes to a paste and dilute it with 2 cups of water.Add turmeric powder, hing and salt to this, transfer to a saucepan and bring to a rolling boiling till the raw smell vanishes.To make the fresh rasam masala, in a mixer-jar combine black peppercorns, cumin seeds, curry leaves and dried red chillies.
Grind to a coarse masala.
Mash coarsely the boiled chana and add the freshly ground rasam masala, boiled chana and the 1 cup of chana stock and boil until the rasam froths up.
Heat one teaspoon of ghee in a tadka pan, add mustard seeds and allow it to splutter.
.
Once it splutters, add finely chopped garlic pieces and curry leaves.
Pour this tempering over the boiling rasam.
Turn off the flame.
Serve Channa Rasam with steamed rice with a dollop of ghee and Elai Vadam, Chow Chow Pasiparuppu Poriyal Recipe (Chayote Squash And Moong Stir Fry) and Pudina Buttermilk Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sowpernica/Channa_Rasam_1600.jpg, 15
Ingredients: cheese,salt,tomato,ginger,corn flour,butter brushing,eggs,coriander (dhania) leaves,nutmeg powder,mace powder,boneless chicken boneless chicken – gms (preferably thigh ),garlic,lemon,onion,black pepper powder,green chillies,garam masala powder

Cheesy Chicken Tikka Recipe, 2 teaspoons Corn flour,5 tablespoons Coriander (Dhania) Leaves - finely chopped,4 tablespoons Fresh cream,Butter - for brushing,Salt - to taste,1 teaspoon Lemon juice,1/2 Tomato - sliced,1/2 Onion - sliced,1/2 teaspoon Garam masala powder,1 Whole Egg,1/4 teaspoon Nutmeg powder,1/4 teaspoon Mace powder,1 cup Cheese - grated,500 grams Boneless chicken - Boneless Chicken – 500 gms (Preferably thigh pieces),2 teaspoons Ginger - grated,3 teaspoons Garlic - minced,1 teaspoon Black pepper powder,3 Green Chillies - finely chopped, 75, Indian, To begin making the Cheesy Chicken Tikka Recipe, thoroughly wash and clean the chicken.*For the first marination:To marinate the chicken, in a mixing bowl, add chicken pieces, ginger paste, garlic paste, black pepper powder, and lemon juice.Coat well.
Cover and rest for 15-20 minutes.*For the second marination:In another bowl, combine the egg, cheese, cream, corn flour, green chilli, coriander leaves, nutmeg powder, mace powder, garam masala powder, and salt.
After 15-20 minutes add the marinated chicken in the second marination mix.
Adjust salt.
Mix well, cover and rest for at least 4-6 hours in the refrigerator.
You can cook this tikka either in oven or on stove top.*Oven Method:Preheat the oven at 180 C.
Put an aluminum foil on the baking tray.
Take wooden or metal skewer.
Grease them with oil/butter.Now stick the marinated chicken pieces on the skewer, preferably 4 to 5 pieces on 1 skewer.
Put them on the tray and drizzle some oil and cook for 20 minutes.
After 7-8 minutes turn each skewer and cook the other side.
If you still feel that the tikkas are becoming a little dry, apply some oil/butter on them.*Stove Top Method:Heat a tava or griddle.
Apply some butter on it.
When it starts to sizzle put the skewers on the tava.
Turn them from time to time.
Cook till they turn golden brown on all sides.
Serve with some salad by the side.Serve Cheesy Chicken Tikka Recipe along with dip like Pudina Dahi Chutney and another appetizer like Smoked Tandoori Paneer Tikka Recipe for your party appetisers., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pal.rini1-gmail.com/Cheesy_Chicken_Tikka_recipe_edited.jpg, 17
Ingredients: salt,coconut,mustard seeds,cloves garlic,dry red chillies,coriander (dhania) seeds,tamarind,turmeric powder,masoor dal

Masoor Dal Gassi Recipe - Lentils in Tangy Coconut Curry, 1/2 teaspoon Turmeric powder (Haldi),3 Dry Red Chillies,Salt - to taste,20 grams Tamarind,1/3 Fresh coconut - grated,1 teaspoon Mustard seeds,3/4 cup Masoor Dal (Whole),3 cloves Garlic,2 teaspoons Coriander (Dhania) Seeds, 50, Mangalorean, To begin making the Masoor Dal Gassi Recipe, we will first cook the dal in the pressure cooker.
Place the dal in the pressure cooker, add salt, turmeric powder and 2-1/2 cups of water.
Cover the cooker, place the weight on and pressure cook for a couple of whistles.After a couple of whistles, turn the heat to low and simmer for about 4 minutes and turn off the heat.
Allow the pressure cooker to rest until the pressure releases naturally.
After the dal is cooked keep it aside.Our next step is to make the masala for the gassi.
In a small frying pan, dry roast the coriander seeds and red chillies until fragrant.
Once roasted, allow it to cool.Once cooled, place the roasted coriander, red chillies, coconut, tamarind and garlic into a blender.
Add a little warm water and grind to make a smooth gassi masala paste.Add this masala, to the cooked dal mixture and bring the dal to a brisk boil for about 3 to 4 minutes.
Adjust the consistency of the Moong Dal gassi, but adding a little water, as the mixture can thicken when the masala is added.
The gassi is traditional is not in a liquid form but, if of a thick gravy consistency.Check the salt and spice levels and adjust to suit your taste.
Transfer the Masoor Dal gassi to a serving bowl.The final step is to prepare the seasoning for the Masoor Dal gassi.
Heat a small tadka pan on medium heat; add the mustard seeds and allow it to crackle.
Add the garlic, red chillies and curry leaves and roast for a couple of minutes.Pour the seasoning over the Masoor Dal gassi and serve.Serve the Masoor Dal Gassi along with Steamed Rice topped with ghee,Kadalai Manoli and Dhangar Pachadi., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Masoor_Dal_Ghassi_Recipe-1.jpg, 9