anandhuvasudev/southindiandish huggingface dataset:
Ingredients: sweet spicy red chilli sauce (tomato chilli sauce),salt,cloves garlic,virgin olive oil,onion,green bell pepper (capsicum),potato (aloo),tortillas (large),britannia cheese asli pepper,dried oregano

Roasted Potato Wrap/Roll Recipe With Spiced Cheese Spread, Salt - to taste,1 Green Bell Pepper (Capsicum) - cut into thin strips,4 Tortillas - (Large),Dried oregano - for seasoning,1 teaspoon Extra Virgin Olive Oil,4 tablespoon Britannia Cheese Spread - Asli Pepper,3 cloves Garlic - finely chopped,2 teaspoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),4 Potatoes (Aloo) - half boiled and cut into wedges,1 Onion - thinly sliced, 40, Mexican, To begin the Roasted Potato Wrap/Roll Recipe With Spiced Cheese Spread, first get all the ingredients prepped and ready.
It also helps when you have ready rotis and tortillas so you can make these rolls in just 15 minutesTo begin, we will first roast the potatoes in a wok.Heat oil in a wok, add the garlic and allow it to sizzle for a few seconds.
Add the bell peppers and saute them until softened just a bit.
Once softened add the par boiled potatoes, sprinkle salt and saute on medium high heat until the potatoes are roasted well and cooked through.Once the potatoes are roasted, stir in the oregano and chili sauce and turn off the heat.The next step is to toast the tortillas with a little oil on the pan.
Toasting the tortillas gives it a good crunch and taste to the roll, making it extra delicious.Now that the tortilla is toasted it’s time to assemble our Cream Cheese Roasted Potato rolls.Place a roti on a clean dry surface.
Spread a tablespoon of Asli Pepper cheese spreadz over the roti.
I love the way the cheese spreads beautifully with ease.
It makes cooking so much fun.And the best part of the cheese spreadz is that it makes a great high protein replacement for butter.
It adds to the creaminess and what more the taste too.Once you have spread the cheese, add the roasted potatoes, capsicum, onions and roll it up tightly.Repeat with the remaining ingredients to make 3 more rolls.
Wrap a parchment paper around each roll and serve immediately.Serve the Roasted Potato Wrap/Roll as a tea time snack with Adrak Chai, and after school snack, or a kids lunch box or even a quick weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Roasted_Potato_Roll_with_Britannia_Asli_Pepper_Cheese_Spreadz_-__Asli_Pepper-5.jpg, 10
Ingredients: tomato,salt,ginger,coriander (dhania) leaves,brinjal (baingan eggsplant),cloves garlic,coriander (dhania) seeds,onion,cumin seeds (jeera),methi seeds (fenugreek seeds),green chillies,sunflower oil

Vankaya Ulli Karam Recipe - Eggplant In Spicy Onion Gravy, Coriander (Dhania) Leaves - chopped,3 Green Chillies - slit,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Onions - chopped,1/2 inch Ginger - finely chopped,Sunflower Oil - to cook,1 teaspoon Coriander (Dhania) Seeds,1/2 teaspoon Methi Seeds (Fenugreek Seeds),3 cloves Garlic - finely chopped,1 Tomato - chopped,16 Small Brinjal (Baingan / Eggplant), 35, Andhra, To begin making Vankaya Ulli Karam Recipe (Eggplants In Spicy Onion Gravy), first slit them twice diagonally 3/4th long such that you do not disturb their stalk/ crown.
Prep the rest of the ingredients as well.In a kadai/heavy bottomed pan, heat the required oil and add cumin seeds.Once the cumin sizzles, add coriander & fenugreek seeds, once they become fragrant, add the garlic & ginger.Fry for a minute and add the chopped onions.
Cook until they turn slightly soft & pinkish.Add the tomatoes, chillies and fry for a couple of minutes.Add salt, mix it well & switch off the flame.Once it cools down, grind it into a paste.
Now, fill the ground masala into the slit eggplants.Heat oil in the kadai and & add these eggplants to it.
Add the remaining masala as well to it.Cover it & cook until the eggplants are soft & mushy.
Keep stirring in between, but carefully so that the brinjal does not become mushy.Keep cooking it till the eggplants are cooked, and the mixture comes together and becomes brownish in colour.
Make sure you don't burn them.Once done, add lots of coriander to it and switch off heat.Serve Vankaya Ulli Karam Recipe along with Steamed Rice, and Moong Dal Rasam/Pesara Pappu Charu Recipe and Black Chickpea Salad Recipe for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anusha.pariti-gmail.com/Vankaya_Ulli_Karam__Eggplants_in_onion_gravy.jpg, 12
Ingredients: salt,asafoetida (hing),cloves garlic,black urad dal (split),betel leaves (paan) vetrilai,coriander (dhania) seeds,onion,cumin seeds (jeera),tamarind,chana dal (bengal gram dal),sunflower oil

Vetrilai Thogayal Recipe - Paan Chutney Recipe, 1 tablespoon Coriander (Dhania) Seeds,13-15 Betel leaves (paan) - vetrilai,Salt - to taste,1 teaspoon Cumin seeds (Jeera),30 grams Tamarind,1 tablespoon Chana dal (Bengal Gram Dal),6 Onion,1/4 teaspoon Asafoetida (hing),12 cloves Garlic,2 tablespoon Sunflower Oil,1 tablespoon Black Urad Dal (Split), 40, South Indian Recipes, To prepare Vetrilai Thogayal | Paan Chutney Recipe, wash and clean betel leaves.Tear the stem in between the leaves.
Peel the small onion and garlic cloves.Take a nonstick pan and add 1 tablespoon oil.Add garlic, small onion & green chili.
Let it fry nicely.Add betel leaves and fry for 1 or 2 minutes until its color changes.Switch off the gas and add the tamarind in the same hot pan and keep it for 2 minutes.Transfer to another plate to cool down.While this is getting cooled down, on the same pan add few drops of oil and add coriander seeds,urad dal, jeera,chana dal and hing powder.
Fry until nice aroma comes out.
It takes around 3 – 4 minutes.Let it cool down and powder them and transfer it separately.Meanwhile the Betel leaf mixture would have cooled down.
Blend to a nice paste.Transfer the dal powders into the mixie and blend well; adding salt at this stage.Add 1 tablespoon of oil in the nonstick pan and heat it.
Transfer the thogayal/chutney into the pan and fry for 3 -4 minutes.
Oil might not ooze out as it is too less for this quantity.Vetrilai Thogayal | Paan Chutney Recipe is ready.
Mix it with rice with a dollop of ghee or serve it as an accompaniment with fryums.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Vetrilai_thogayal__Paan_Chutney.jpg, 11
Ingredients: tomato,turmeric powder,coriander (dhania) leaves,ginger,salt,black salt,asafoetida,black salt salt,red chilli powder,mustard,oil,coriander powder,potatoes,cumin seeds

Batata Nu Shaak Recipe,  2 teaspoons oil, 1 teaspoon coriander powder, black salt or rock salt - as per taste, 1 green coriander - finely chopped, 1 inch ginger - tighten, 2 tomato puree, Black Salt (Kala Namak) - to taste, 1/4 teaspoon asafoetida,4 Potatoes - peel and chop, salt - as per taste, 1/4 teaspoon mustard, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin seeds, 1 teaspoon Red chili powder, Salt - to taste, 55, Gujarati Recipes﻿, To make batata nu shak, first heat oil in a pan.
Add mustard seeds, cumin, cinnamon and let it cook for 30 seconds.
Add asafetida, turmeric powder, red chili powder, ginger, tomato puree and let it cook for 2 minutes.
Now add coriander powder, garam masala powder, potato, salt, black salt and 2 cups of water.
Allow to boil and then cover the pan.
Let it cook for 15 minutes or until the potatoes are soft.
After cooking, mash some potatoes to make the gravy thicker.
Garnish with green coriander after cooking and serve.
Serve batata nu shak with boondi raita and puri for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Gujarati_Batata_Nu_Shaak_Aloo_Tamatar_Ki_Sabzi-1-2.jpg, 14
Ingredients: salt,ginger,coriander (dhania) leaves,asafoetida (hing),mustard seeds,coconut,sesame (gingelly) oil,water,curry leaves,white urad dal (split),peanuts (moongphali),green chillies

Verkadalai Sundal- Peanut Sundal Recipe, 1/2 teaspoon Mustard seeds,Coriander (Dhania) Leaves - few sprigs,Salt - to taste,1/4 teaspoon SSP Asafoetida (Hing),1 inch Ginger,2 cups Raw Peanuts (Moongphali),2 Green Chillies - finely chopped,1 cup Water,1/4 cup Fresh coconut - grated,2 teaspoons White Urad Dal (Split),1 sprig Curry leaves,1 tablespoon Sesame (Gingelly) Oil, 20, South Indian Recipes, To begin making Verkadalai Sundal - Peanut Sundal Recipe, into the pressure cooker add peanuts with 1 cup of water.
Pressure cook for 5 to 6 whistles and then turn the heat to low.
Simmer for 3 minutes and turn off the heat.
Allow the pressure to release naturally and keep aside.Into a preheated pan add, sesame oil, mustard seeds,urad dal and allow the seeds to crackle and the dal to turn golden brown in color.
Once the dal has turned golden brown in colour add hing,ginger, green chillies, curry leaves and saute for a few seconds.After few seconds add the cooked peanuts, salt to taste and grated coconut.
Stir fry for 3 to 4 minutes and stir in the coriander leaves.
Turn off the heat and transfer Verkadalai Sundal into serving bowls and serve.
Serve the Verkadalai Sundal - Peanut Sundal Recipe during the Navratri or as a healthy tea time snack along with South Indian Filter Coffee Recipe With Filter Coffee Powder., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Verkadalai_Sundal-_Peanut_Sundal_Recipe__video_14_1600.jpg, 12
Ingredients: coconut milk,salt,ginger,coconut,paneer,mustard seeds,red chilli powder,cloves garlic,drumstick,coconut oil other oil,mango,pearl onion (sambar onion),dry red chillies,onion,curry leaves,coriander powder,turmeric powder,green chillies,sunflower oil

Paneer Raw Mango Curry Recipe, 10 Pearl onions (Sambar Onions) - finely chopped,2 Green Chillies,1 teaspoon Coconut Oil - or any other oil,1/2 teaspoon Mustard seeds,Salt - to taste,1 Mango (Raw) - peeled,5 cloves Garlic,1/3 cup Fresh coconut,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 inch Ginger,1/4 cup Coconut milk,1 Onion - julienned,2 Dry Red Chillies,1 teaspoon Sunflower Oil,1 teaspoon Turmeric powder (Haldi),5 Curry leaves,1 Drumstick - cut into 2 inch pieces,200 grams Paneer (Homemade Cottage Cheese) - cut into cubes, 40, North Indian Recipes, To begin making the Paneer Raw Mango Curry Recipe, in a mixer grind garlic cloves, green chillies, ginger and fresh grated coconut to smooth paste using little water.
Transfer to a bowl and set aside until required.Next heat oil in a saucepan over medium heat.
Add baby (madras) onions and saute for few minutes till onion turns light brown in color and is softened.
Add the drumstick along with turmeric powder, coriander and chilli powder, stir to combine and saute for few more minutes.Now add paste made earlier along with little water.
Stir to combine and saute the mixture for few minutes till the masala is well combined.Add the raw mango cubes along with coconut milk, salt and little more water to adjust the consistency of the curry.
Turn the heat to low and let curry simmer till mangoes are soft and cooked.Once mango curry thickens add the paneer cubes.
Stir to combine the Paneer Raw Mango Curry and turn off the heat.For tempering the curry, heat oil in a tadka pan add mustard seeds and allow them to splutter.
Next add red chillies and fry for few seconds.
Add the onions and curry leaves.Fry until onion turns golden brown.
Turn off the heat.
Pour the tempering over the Paneer Raw Mango Curry  and stir to combine.
Serve Paneer Raw Mango Curry with Phulkas for the light weekday lunch.
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Ingredients: pistachios,milk,saffron strands,poppy seeds,badam (almond),cardamom powder (elaichi),sugar jaggery,glazed cherries

Badam and Khus Khus Milk Recipe, 1/4 cup Sugar - or jaggery,Cardamom Powder (Elaichi) - to taste,1/2 cup Poppy seeds - soaked overnight,Saffron strands - a few,1 cup Badam (Almond) - soaked overnight & peeled,1 Glazed Cherries - chopped,1/2 liter Milk,5 Pistachios - slivered, 30, Indian, To begin making Badam And Khus Khus Milk Recipe, soak almonds and khus khus seeds separately for 6 hours or overnight.Peel the almonds.
In a grinder, wet grind almonds with a spoon or two of water to a thick smooth paste.Also grind drained soaked khus khus or poppy seeds to a thick paste.In a saucepan, bring milk to boil, along with the almond and khus khus paste, stirring constantly to avoid burning.Add sugar and stir till dissolved.
Add cardamom powder once the milk thickens a bit and stir well till the flavour is uniform in the kheer like milk preparation.
Switch off.Let it cool.Serve Badam And Khus Khus Milk Recipe topped with pistachios, glazed cherries and soaked saffron strands either at room temperature or chilled after meals.Serve Badam And Khus Khus Milk on festivals with snacks like Poha Chivda, Makki Paneer Pakora and Sukha Bhel.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sunshineswati08-gmail.com/Badam_Khus_khus_milk_recipe.jpg, 8
Ingredients: tomato,salt,cumin powder (jeera),ginger,kashmiri red chilli powder,ghee,coriander (dhania) leaves,cloves garlic,onion,chicken,ghost chilli peppers (bhut jolokia),coriander powder,turmeric powder,garam masala powder

Bhut Jolokia Murgh Recipe, 1-1/2 teaspoons Turmeric powder (Haldi),1 teaspoon Kashmiri Red Chilli Powder,1 tablespoon Coriander Powder (Dhania),1 inch Ginger - chopped,Salt - to taste,1 Ghost chilli peppers (bhut jolokia) - soaked in 1/2 cup water,2 teaspoons Garam masala powder,3 tablespoons Homemade tomato puree,2 tablespoons Coriander (Dhania) Leaves - chopped,500 grams Chicken - cut into medium pieces,2 tablespoons Ghee,1 tablespoon Ghee,2 Onion - sliced and fried,4 cloves Garlic - chopped,2 teaspoons Cumin powder (Jeera), 70, North Indian Recipes, To prepare Bhut Jolokia Murgh Recipe, soak ghost chillies in water.
Wash and clean chicken pieces and prep up with other ingredients as well.To make Bhoot jolokia puree, first heat ghee in a pan add ginger and garlic, saute for a few second.Add the soaked chilli with the water and cook till garlic and ginger soften.Remove from the heat, cool, fried onions and blend to make a smooth puree.Collect the puree in a bowl and keep aside.For making curry, heat ghee in a pan over low heat.Add, ghee, turmeric powder, cumin powder, coriander powder, garam masala powder, red chilli powder,and tomato paste.
Saute for a minute or more on medium heat and add chicken pieces and mix well.Now add the chilli puree and mix well with masala such that everything incorporates well.Fry for a couple of minutes and then pour around 1 cup of water and adjust salt as per your taste.Cover the lid and cook till chicken is tender and gravy is thick.Garnish Bhut Jolokia Murgh with fresh chopped coriander and serve hot.Serve Bhut Jolokia Murgh recipe as a side dish with steamed rice and naan for lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Bhoot_Jolokia_Murgh__Ghost_Pepper_Chicken.jpg, 14
Ingredients: cauliflower (gobi) florets separated,sun dried tomato,salt,dried basil leaves,onion powder,marinara sauce,mozzarella cheese,red chilli flakes,mozzarella cheese goat cheese toppings,garlic powder,basil pesto,parmesan cheese,eggs,dried oregano

Cauliflower Crust Pizza With Pesto, Sundried Tomatoes & Goat Cheese, 1 Cauliflower (gobi) - cleaned and florets separated,2 Whole Eggs - beaten,1/4 cup Homemade Marinara Sauce,1 teaspoon Garlic powder,Salt - to taste,1/4 cup Homemade Basil Pesto,1/2 cup Parmesan cheese - grated,1 teaspoon Red Chilli flakes,1/2 cup Mozzarella cheese - grated,1/2 cup Sun Dried Tomatoes - chopped,Mozzarella cheese - and goat cheese (optional) for toppings,1 teaspoon Onion powder,1 teaspoon Dried basil leaves,1 teaspoon Dried oregano, 60, Italian Recipes, To begin making Cauliflower Crust Pizza With Pesto, Sundried Tomatoes & Goat Cheese, add the cauliflower florets to a food processor and pulse to form fine crumbs (working in batches).Once the cauliflower is made into a crumble, place it in a muslin cloth and drain the excess liquid from processed cauliflower by squeezing well.
Make sure to squeeze out the maximum liquid possible.Add the cauliflower pulp to a medium bowl and add in eggs, mozzarella, parmesan, oregano, basil, red chili flakes, garlic powder, onion powder with required salt and mix well.Preheat oven to 220 C.Line the pizza stone or a baking sheet with parchment paper.
Add the prepared cauliflower mixture and spread evenly like pizza dough.Bake this in the oven for 20 minutes or until slightly brown on the top.
Remove the prepared gluten free cauliflower pizza crust from the oven.Spread the marinara sauce, spinach basil pesto, sun dried tomatoes, mozzarella and goat cheese.Place the Cauliflower Pizza Crust back into the oven and bake again for about 7 minutes or until cheese melts evenly.
Serve the Cauliflower Crust Pizza With Pesto, Sundried Tomatoes & Goat Cheese for a weekend dinner along with Light and Creamy Broccoli Soup and Strawberry Upside Down Muffin.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Cauliflower_Crust_Pizza_with_spinach_basil_pesto_sundried_tomatoes_and_goat_cheese_toppings.jpg, 14
Ingredients: cumin powder (jeera),red chillies,coriander (dhania) leaves,cloves garlic,baby corn,lemon grass stalk,rice noodles,carrot julienne,sunflower oil,salt,sunflower oil the tofu cubes,soy sauce,dry red chillies,red yellow green bell pepper (capsicum),lemon,tofu,mint leaves (pudina),turmeric root (or turmeric powder),green beans (french beans),vegetable stock,spring onion (bulb greens) green bulbs,coconut milk,button mushrooms,cashew nuts,bean sprouts,galangal (or ginger),pearl onion (sambar onion),coriander powder

Vegetarian Laksa Curry Recipe, 400 grams Rice noodles - thin,1 teaspoon Cumin powder (Jeera),1 Red Yellow or Green Bell Pepper (Capsicum) - sliced,4 Spring Onion (Bulb & Greens) - green and bulbs chopped,3 Fresh Red chillies,Sunflower Oil - as required to shallow fry the tofu cubes,1-1/2 cup Coconut milk,2 tablespoon Sunflower Oil,1 tablespoon Soy sauce,Salt - to taste,6 Baby corn - sliced lengthwise,1 inch Galangal - peeled and sliced (or ginger),1 Lemon Grass - stalk,2 teaspoon Coriander Powder (Dhania),2 Dry Red Chillies - soaked in water for 30 minutes,5 Cashew nuts,8 Green beans (French Beans) - cut into pieces and blanched,3 cups Vegetable stock - adjustable,8 Button mushrooms - sliced,1 inch Fresh turmeric root - sliced (or 1 teaspoon turmeric powder),1/2 cup Bean Sprouts,Mint Leaves (Pudina) - Handful,2 Carrots (Gajjar) - peeled and julienne,Lemon wedges - to serve,5 cloves Garlic - peeled,Coriander (Dhania) Leaves - Handful,250 grams Tofu - cut into cubes,4 Pearl onions (Sambar Onions) - sliced, 70, Asian, To begin making the Vegetarian Laksa Curry first, grind all the ingredients under ‘Laksa paste’ in a mixer grinder.Shallow fry or grill the tofu cubes on a grill pan, till well browned on both sides.Heat 2 tablespoon oil in a large wok.
Add the Laksa paste and fry for 2 to 3 minutes, stirring continuously till the oil separates.After 3 minutes add the chopped onion bulbs and sauté for a minute.
Add the beans, carrots, babycorn and cook for 1-2 minutes.Once the beans are half cooked add the mushrooms, coloured pepper and cook till the mushrooms just start sweating.Now add the vegetable stock and then the coconut milk.
Add the tofu and mix well.Add the soy sauce and season with salt.
Let the soup boil for a 2 to 3 minutes.Meanwhile cook the rice noodles as per packet instructions.To serve Vegetarian Laksa Curry place some noodles in a bowl.
Ladle the curry soup over it.Top with the bean sprouts, onion greens, coriander and mint leaves.
Serve immediately with lime wedges.Serve Vegetarian Laksa Curry on its own or with Mushroom and Bok Choy Stir Fry for a delightful meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Vegetarian_curry_Laksa.jpg, 28
Ingredients: salt,wheat flour,cumin powder (jeera),jowar flour (sorghum),ghee,spring onion (bulb greens),bajra flour ( pearl millet),turmeric powder

Hara Pyaz Paratha Recipe - Spring Onion Paratha Recipe, 1/2 teaspoon Cumin powder (Jeera),Ghee - for cooking,1/4 cup Bajra Flour ( Pearl Millet),1 cup Spring Onion (Bulb & Greens) - washed,Salt - to taste,1-1/2 cups Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi),1/4 cup Jowar Flour (Sorghum), 35, Indian, To begin with Spring Onion Paratha/ Hara Pyaz Paratha, first chop the spring onions using the turbo chop and keep aside.In a large mixing bowl, combine the flours, salt, turmeric powder, cumin powder and the chopped spring onions.
Add little water at a time and make a smooth and yet firm dough.Divide the Hara Pyaz Paratha dough into 8 portions.
Preheat the iron skillet on medium heat.Roll the Hara Pyaz Paratha portions into balls and flatten them with the palm of your hand.
Toss them on flour and roll them out into circles of approximately 3 inches in diameter.
We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semi-circle into half again.
You get a mini triangle shape.Tossing the triangle on a little flour, roll it out gently into a larger triangle.
Continue the same process of rolling with the remaining dough portions.With skillet on medium high heat, place one rolled out Hara Pyaz Paratha on the skillet.
After a few seconds you will notice an air pockets popping out.At this point flip the Hara Pyaz Paratha and smear about 1/2 a teaspoon of ghee.
Using a flat spatula do a light pressing and turning motion to cook to the paratha.Flip to the other side and press and turn the Hara Pyaz Paratha in a similar way.
You will notice brown spots around the parathas and it will be slightly crisp.
Remove the Hara Pyaz Paratha from heat and place on a platter or serve hot.Continue the similar process with the remaining rolled Hara Pyaz Paratha portions and stack the cooked Hara Pyaz Paratha one above the other.Serve Spring Onion Parathas/Hara Pyaz Paratha with Burani Raita or Tomato Onion Cucumber raita and Dhaniya Pudina chutney for a delicious meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Hara_Pyaz_Paratha_Spring_Onion_Paratha_Recipe-2_1600.jpg, 8
Ingredients: tomato,salt,green chilli,milk,red chilli powder,badam (almond) skin,onion,cumin seeds (jeera),white urad dal atleast,turmeric powder,sunflower oil

Shahi Dal Recipe, Sunflower Oil,Salt - to taste,1 Tomatoes - chopped,15 Badam (Almond) - soaked and skin peeled,1 cup White Urad Dal (Whole) - soaked for atleast 8 hours,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 Onion - chopped,1/2 cup Milk,1 Green Chilli - chopped,1 teaspoon Turmeric powder (Haldi), 45, North Indian Recipes, To begin making the Shahi Dal Recipe, we will first pressure cook the soaked urad dal, almonds, turmeric powder and salt.
Pressure cook for at least 4 whistles.Heat a sauce pan with oil, add cumin seeds and allow it to splutter for few seconds.
Add onions and saute till it is translucent.Add tomatoes and sprinkle little salt and cook until it becomes mushy.
Add chilli powder and give it a toss for at least 2 minutes.Once the dal is cooked open the lid and add a cup of milk and put the pressure cooker back on heat and cook for another 2 minutes.Add salt and season well.
Add the tempered onion and tomato over the top and serve hot.Serve the Shahi Dal Recipe along with phulka, Manipuri Style Chana Kanghou and Palak Raita by the side to create a delicious lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Shahi_Dal_Recipe.jpg, 11