anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,salt,enos fruit salt,ginger,chana dal (bengal gram dal),yellow moong dal (split) minimum,coriander (dhania) leaves,asafoetida (hing),mustard seeds,coconut,green peas (matar),lemon,white urad dal (split),dry red chillies,onion,turmeric powder,green chillies,sunflower oil

Recipe Salt Recipe - Moong Dal Upma, 2 tablespoons Fresh coconut - grated,3 Dry Red Chillies,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Mustard seeds,2 tablespoons Coriander (Dhania) Leaves - chopped,2 Onions - finely chopped,1/3 cup Green peas (Matar) - boiled,1 cup Yellow Moong Dal (Split) - soaked for minimum 4 hours,1-1/2 teaspoons Enos fruit salt,50 grams Cashew nuts,1/4 teaspoon Asafoetida (hing),1 tablespoon Chana dal (Bengal Gram Dal),10 Green Chillies - (adjust),Sunflower Oil - as needed,2 teaspoons White Urad Dal (Split),1/2 Turmeric powder (Haldi),1 Lemon - freshly squeezed, 50, Karnataka, To begin making the Hesarukaalu upittu Recipe,soak the moong dal for at least 4 hours.
 We need to get the moong dal mixture ready and preheat the steamer.Preheat the Steamer/Idli steamer by  bringing the water to a boil.
Grease the idli plates.In a mixer grinder, combine the soaked and drained moong dal, hing, green chillies, juice of half lemon, 1 tablespoon oil, salt, 3/4 cup of water and blend to a smooth paste.Into a mixing bowl, add eno in 2 tablespoons of water and gently incorporate the ground moong dal without overworking.
Ladle this moong dal batter into the idli plate and steam this for 20 minutes.
It should be done in 20 minutes on medium high flame.Turn off the flame.
Remove the idli plates from the steamer and let this cool completely.Once cooled completely, crumble the steamed moong dal cakes in a mixing bowl with your fingers and set aside.In a large pan, heat some oil on medium flame, add mustard seeds to let it splutterNow lower the heat and add urad dal, chana dal, hing, and cashews and ginger.
Keep stirring until they change colour, add curry leaves and add green and red chillies, allowing them to crackle.Next add the onions and a pinch of salt and cook for 3-4 minutes until the onions are well cooked.Add turmeric powder, boiled peas and stir.
finally add in the  crumbled steamed moong dal cakes and mix everything gently.Add the juice from 1/2 a lemon and adjust salt.
Combine and cook for maximum 2-3 minutes only, covered on low heat, until everything comes together.
Top Hesarukaalu upittu Recipe (Moong Dal Upma) with coriander, freshly grated coconut.
Serve Hesarukaalu upittu Recipe along with Chammanthi Chutney Recipe and South Indian Filter Coffee Recipe for a complete South Indian breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/hesarukaalu-upittu-recipe-moong-dal-upma.jpg, 18
Ingredients: salt,wheat flour,coriander (dhania) leaves,ajwain (carom seeds),red chilli powder,water,gram flour (besan),cumin seeds (jeera),turmeric powder,sunflower oil

Ajwain Besan Ka Paratha Recipe (Masala Paratha), 1 tablespoon Red Chilli powder,2 cup Whole Wheat Flour,Water - as required,2 tablespoons Ajwain (Carom seeds),Salt - to taste,Coriander (Dhania) Leaves - few,1 teaspoon Cumin seeds (Jeera),1 tablespoon Turmeric powder (Haldi),3 tablespoons Gram flour (besan),Sunflower Oil - as required, 40, Indian, To begin making the Ajwain Besan Ka Paratha, we will first make the dough.
Add in the flour and a pinch of salt into a large bowl.
Add a little water at time and knead to make a firm yet smooth dough.Knead well for about 3 to 4 minutes, this will make the parathas soft.
Drizzle a teaspoon of oil over the dough and knead for another couple of minutes.
Cover and keep aside.Now to begin making the paratha, keep some flour aside for dusting.
Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.Now add some besan, ajwain, salt, red chilli powder, cumin seeds, turmeric powder and coriander leaves on half side of the circle.
Mix everything properly and drizzle some oil on the mixture.Close the paratha by folding it with the other half.
We will have a semi circle oval shape.Press the sides of the paratha down to seal the edges and gently using the rolling pin to flatten it.
Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook the ajwain besan Paratha, first preheat the skillet on medium heat.
Place the rolled paratha on top and allow it to cook on one side.
After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha.
Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Proceed the same way with the remaining dough portions and serve the parathas hot.Serve Ajwain Besan Ka Paratha with Mango Pickle and Mooli Raita for a delicious breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Ajwain_Besan_Ka_Paratha_Masala_Paratha.jpg, 10
Ingredients: bananas,peanut butter,milk,chia seeds nuts,cocoa powder,dates,instant oats (oatmeal)

Nutty Chocolate Banana Smoothie Recipe, 2 tablespoons Instant Oats (Oatmeal),1 tablespoon Cocoa Powder,2 tablespoons Peanut Butter,4 Dates - pitted and chopped,2 Ripe Bananas - roughly chopped,1 teaspoon Chia Seeds - or nuts,2 cups Milk, 10, Continental, To begin making the Nutty Chocolate Banana Smoothie Recipe, into a blender add the ripe bananas, milk, dates, peanut butter, oats and cocoa powder and make a smooth mixture.
Once done transfer the Nutty Chocolate Banana Smoothie Recipe to a glass, add the chia seeds on the top and serve chilledServe Nutty Chocolate Banana Smoothie Recipe with Egg White Spinach Omelette Recipe With Garlic & Oregano for a complete breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Nutty_Chocolate_Banana_Smoothie_Recipe_1_1600.jpg, 7
Ingredients: tomato,ginger,mustard seeds,cardamom (elaichi) podsseeds,coconut,fennel seeds (saunf),curry leaves,cloves garlic,black peppercorns,dry red chillies,onion,cinnamon stick (dalchini),coriander (dhania) seeds,eggs,cloves (laung),sunflower oil

Varutharacha Mutta Curry Recipe, 1/2 teaspoon Mustard seeds,7 Shallots,2 tablespoons Coriander (Dhania) Seeds,1/2 inch Ginger - grated,1 inch Cinnamon Stick (Dalchini),1-1/2 tablespoons Sunflower Oil,1 Tomato - finely chopped,Curry leaves - few sprigs,1 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Whole Black Peppercorns,1/4 cup Fresh coconut,1/2 teaspoon Fennel seeds (Saunf),1 Onion - finely chopped,6 Dry Red Chillies,3 cloves Garlic,3 Cloves (Laung),4 Whole Eggs, 40, Kerala Recipes, To begin making Varutharacha Mutta Curry Recipe, hard boil eggs in a saucepan.
Once they cool down a bit, peel the outer shell and keep the eggs aside.
Get ready with all the other ingredients as well.In a shallow frying pan, dry roast dry red chilli, cinnamon, cardamom, cloves, coriander seeds, peppercorns, shallots, grated coconut, fennel seeds, on a low flame till all the ingredients get roasted well and become golden color.
 Keep aside till cooled.Once they are cooled, wet grind the spices to a smooth paste by adding a little water.
 Heat oil in a shallow frying pan.
 Splutter mustard seeds when the oil is hot.
Add finely chopped onion, ginger garlic paste, curry leaves and saute well on a low-medium heat till onion turns translucent and the raw smell completely vanishes.Add chopped tomato and saute till they turn mushy and sort of comes together in the pan.
Add ground coconut masala with salt, and enough water.
 Bring it to a boil.
 Once the gravy starts boiling, make slits on the surface of hard boiled eggs such that the masala of the curry seeps into it and add one after one, carefully to the boiling gravy.
Allow the gravy to boil for 2-3 minutes.
 Add few curry leaves and then turn off the heat.Serve Varutharacha Mutta Curry Recipe as a side dish along with No Yeast Kerala Style Appam Recipe, as traditionally served for breakfast in Kerala, or pair it up with Kerala parotta for simple dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/kitchennandoos/varutharacha_mutta_curry.jpg, 16
Ingredients: tomato,cardamom powder,turmeric powder,ginger,kasuri methi,salt,paneer,milk,red chilli powder,oil,coriander powder,cumin seeds

Honey Paneer Recipe - Honey Paneer Recipe,  2 tablespoons cream - or milk, 1 tablespoon honey, 1 teaspoon cumin seeds, 1/2 teaspoon red chilli powder, 2 teaspoons oil, 1/2 teaspoon cardamom powder,1 cup Paneer - chopped, 1/2 teaspoon coriander Powder, salt - as per taste, 1 tablespoon Kasuri methi, 1/4 teaspoon turmeric powder, 1-1 / 2 cup tomato puree, 2 inches ginger - grated, 65, Indian, To make honey paneer, first heat oil in a pan.
In this, add ginger, honey and cook till the honey is boiling.
Now add turmeric powder, coriander powder and cook it for 15-20 seconds.
After 15 to 20 seconds, add tomato puree, salt, red chili powder, cardamom powder and cook for 2 to 3 minutes.
Add milk or cream to it after 2 to 3 minutes.
After 1 minute add paneer, kasoori methi and cook it for 3 to 4 minutes.
Garnish with green coriander and serve.
Serve the paneer with honey along with spinach raita and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Quick_Honeyed_Paneer_Recipe-1.jpg, 12
Ingredients: baking powder,bananas,sugar,chocolate chips,vanilla,eggs,brown sugar (demerara sugar),walnuts,flour (maida),butter,sunflower oil

Banana Bread With Chocolate Chips And Walnut Recipe, 3 tablespoon Sunflower Oil,1 teaspoon Baking powder,4 Ripe Bananas,100 grams Sugar,1/2 cup Chocolate chips,100 grams Brown Sugar (Demerara Sugar),1 teaspoon Vanilla Extract,1/2 cup Walnuts,100 grams Butter - melted,2 Whole Eggs,1 1/2 cup All Purpose Flour (Maida), 70, Continental, To begin with the Banana Bread With Chocolate Chip And Walnut first, take a 9” by 5” inch loaf pan and grease it properly,dust it with flour and tap on the base to remove excess flour.Take flour ,baking soda and baking powder together in a strainer and strain it to make uniform mixture.In a blender add brown sugar, white sugar and grind them to a fine powder.In a bowl break 2 eggs and whick them.
Now on the other hand grind the bananas into a nice pureeAdd the Banana's and sugar mixture into another bowl and mix them well.
To this mixture add some vanilla essence and butter and give it a good mix until they combine together.
Now Add this mixture to the flour and also add the whisked eggs, oil.
With a hand blender mix the mixture.
Now once you get a good mix add chocolate chips and give a light mix to the flour mix.
Transfer the mixture to a loaf pan, in a preheated oven at 180 degree celsius bake the bread for 45 - 50 minutes.Once cake is done ,you can do the skewer test ,if its come out clean then your bread is done.Serve the Banana bread with chocolate chips and walnut with a yummy scoop of ice cream for a tea time snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Banana_Bread_with_Chocolate_Chips.jpg, 11
Ingredients: salt,wheat flour,rosemary,sunflower seeds,water the dough,water,dry yeast,sugar,garlic,green zucchini,flour (maida)

Rustic Rosemary Garlic Zucchini Bread Recipe, 1 teaspoon Sugar,1 cup All Purpose Flour (Maida),1 1/4 teaspoon Active dry yeast,1/2 tablespoon Rosemary - finely chopped,2 tablespoons Water - to add to the dough,1 tablespoon Sunflower seeds,2 cups Whole Wheat Flour,1 1/2 cup Green zucchini - shredded,1 tablespoon Garlic - minced,3/4 teaspoon Salt,1/4 cup Lukewarm Water, 100, Continental, To begin making the Rustic Rosemary Garlic Zucchini Bread Recipe, combine spelt bread flour and all purpose flour, yeast, sugar and salt in a large bowl.
Mix well to combine.To the flour mixture, add the minced garlic, rosemary, shredded zucchini and sunflower seeds.Add little warm water at a time and knead the dough with hand or using an electric mixer with dough hook attachment.Keep kneading until the flour comes together and the dough is smooth, yet firm - slowly until the dough comes clean from the sides of the bowl.Take care when you add water as there will be moisture in the shredded zucchini as well.
Dough should come together well at this point; slightly sticky is fine.Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil.Tightly cover bowl with cling wrap.
Place in warm, draft-free area to rise until zucchini bread dough is doubled in size.After dough has doubled, divide the dough in two balls and flatten them just a little bit.
Sprinkle some rosemary on the top.Place on baking sheet, cover with plastic wrap again and let rest for the second rise.Minutes before the rise period is over, preheat oven to 190 C or 375 F.Using a sharp knife, make surface cuts on the dough to avoid cracking.Bake at 190 C or 375F for 30 to 40 minutes until the top is a nice golden brown, taking care not to over bake.
The bread loaves should sound hollow when tapped on the back side.Once done, remove the Zucchini Bread from the oven and immediately brush with butter.
Let the butter melt softening the crust.Allow them to cool completely on a wire rack.
Serve the Rustic Rosemary Garlic Zucchini Bread along with Pasta In Roasted Red Pepper Sauce for weekend dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Breads/Rustic_Rosemary_Garlic_Zucchini_Bread_Recipe-1.jpg, 11
Ingredients: peanuts (moongphali) skin,salt,green chilli,coriander (dhania) leaves,coconut,mustard seeds,asafoetida (hing),curd,curry leaves,cucumber,sunflower oil

Khamang Kakdi Recipe - Maharashtrian Cucumber Salad, 1 Green Chilli - finely chopped,Coriander (Dhania) Leaves - as required,3 tablespoons Roasted Peanuts (Moongphali) - skin removed,Salt - to taste,1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,1/4 teaspoon Sunflower Oil - as required,1/4 teaspoon Asafoetida (hing),2 Cucumber - peeled and chopped,1 sprig Curry leaves - roughly chopped,3 tablespoons Curd (Dahi / Yogurt), 12, Maharashtrian Recipes, To begin making the Khamang Kakdi Recipe, firstly take a big bowl to mix the salad.Add cucumber, coconut, coriander leaves, salt to taste and mix everything well.
Now add in the yogurt and mix it again so that the cucumber is well coated with the yogurt.
Keep it aside.The next step is to temper the Khamang Kakdi.
Heat oil in a tadka pan and add mustard seeds and asafoetida.
Let it crackle for about 10 seconds.After 10 seconds, add green chillies, curry leaves and saute for another 15 seconds.
Once done, add this tempering to the Khamang Kakdi and mix it well.At the end, sprinkle roasted peanuts over the Khamang Kakdi and give it a mix.
The Khamang Kakdi is ready to be served.Enjoy Khamang Kakdi Recipe along with Maharashtrian Chawli Chi Usal and Steamed Rice for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/khamang_Kakdi_an_Ayurvedic_Recipe_Maharastrian_Cucumber_Salad_20_1600.jpg, 11
Ingredients: salt,amchur (dry mango powder),coriander (dhania) leaves,ajwain (carom seeds),red chilli powder,cumin seeds (jeera),coriander powder,turmeric powder,banana,sunflower oil

Ajwaini Kache Kele Ki Sabzi Recipe -Plantains Cooked With Caraway Seeds, 3 teaspoons Sunflower Oil,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,3 Raw Banana - cut into small cubes,2 teaspoons Coriander (Dhania) Leaves - finely chopped for garnish,2 teaspoons Coriander Powder (Dhania),1 teaspoon Amchur (Dry Mango Powder),2 teaspoons Ajwain (Carom seeds), 30, Indian, To begin making Ajwaini Kache Kele Ki Sabzi Recipe, peel the outer covering of the raw bananas, chop them into cubes and place them in a bowl of water until further use, to avoid the discolouration.Heat oil in a heavy bottomed pan, add the cumin seeds and let it splutter.
Slightly crush the caraway seeds between your palms and add it to the oil to flavour it.Drain the raw banana cubes from water and add it to the pan and mix well.
Add the coriander powder, turmeric powder, red chilli powder, season with salt and mix well.Let the raw banana cook to 3/4th with the lid closed.
Now, keep sauteeing the plantains until they are well cooked and turns crispy on the outside.
This will take around 5 minutes.Add in the amchur powder, coriander leaves, mix  the Ajwaini Kache Kele Ki Sabzi well and switch off the heat.
Remove Ajwaini Kache Kele Ki Sabzi into a serving bowl.Serve the Ajwaini Kache Kele Ki Sabzi Recipe along with Phulka and Dal Palak for the weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Ajwaini_Kache_Kele_Ki_Sabzi_Recipe_Plantains_cooked_with_Caraway_Seeds.jpg, 10
Ingredients: almond milk (badam milk,raisins,vanilla,chia seeds,fruits like strawberries blueberries that are seasonal,walnuts,cinnamon powder (dalchini)

Almond Milk Chia Seeds Pudding With Fresh Fruits Recipe, 1 teaspoon Vanilla Extract,1 Fresh fruits - like strawberries or blueberries that are seasonal,2 tablespoon Walnuts - chopped,2/3 cup Chia Seeds,2 teaspoon Honey,2 tablespoon Raisins,2 cup Almond Milk (Badam Milk) - or whole milk,1/2 teaspoon Cinnamon Powder (Dalchini), 10, Continental, To begin making Almond Milk Chia Seeds Pudding With Fresh Fruits Recipe, in a mixing bowl combine, the chia seeds with milk, raisins, walnuts, vanilla essence, cinnamon powder, honey.
Fill dessert glass cups with the mixture.
Cover them with a cling film and refrigerate overnight.Garnish with raisins and chopped walnuts and fresh seasonal fruits and serve Almond Milk Chia Seeds Pudding With Fresh Fruits.Serve the Almond Milk Chia Seeds Pudding as part of a breakfast meal alongside Poached Eggs Recipe With Arugula Fig Walnut Salad.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sowpernica/Almondmilk_Chia_Pudding.jpg, 7
Ingredients: cashew nuts,salt,chana dal (bengal gram dal),coriander (dhania) leaves,mustard seeds,amla (nellikai gooseberry),cloves garlic,pearl onion (sambar onion),white urad dal (split),curry leaves,mint leaves (pudina),green chillies,sunflower oil

Lehsun Amla Chutney Recipe - Garlic Gooseberry Chutney, 2 Green Chillies,1/2 teaspoon Mustard seeds,Salt - as per your taste,1/4 teaspoon White Urad Dal (Split),1/2 cup Coriander (Dhania) Leaves,6 Pearl onions (Sambar Onions),10 Cashew nuts,1 teaspoon Sunflower Oil,10 cloves Garlic,8 Amla (Nellikai/ Gooseberry),1 sprig Curry leaves,1/2 cup Mint Leaves (Pudina),1/4 teaspoon Chana dal (Bengal Gram Dal), 15, Tamil Nadu, To begin making Garlic Amla Chutney Recipe, first wash the gooseberry, cut into pieces and remove the seed.
Wash mint leaves, coriander leaves and keep aside.
Place a heavy bottomed pan on heat and add a teaspoon cooking oil.Once the oil is hot, add pearl onions and garlic.
Saute them until the onions are translucent.Next add gooseberry (amla), mint leaves and coriander leaves.
Saute well for 2 minutes until the leaves wilt.
Turn off the the heat.
Allow the amla, garlic and onion mixture to cool.Once cooled, transfer the Garlic Amla Chutney mixture into mixer along with required amount of salt.
Blend everything into thick paste adding very little water.
Keep the Garlic Amla Chutney aside.
To prepare the tempering, heat 1 teaspoon of oil in a tadka pan.
Once the oil is hot, add mustard seeds, chana dal and urad dal.
Once the mustard seeds sputters, add curry leaves and cashews.
Fry the cashew nuts until they are  brown.
Add the prepared tempering to the Garlic Amla Chutney.
Mix well and your Garlic Amla Chutney is ready to be served.
Serve Garlic Amla Chutney as a side dish for Dosa or Idli for breakfast.You can even serve Garlic Amla Chutney with hot steamed rice and ghee along with Beetroot Poriyal for a simple lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/Garlic_Amla_Chutney_Recipe_-_Garlic_And_Gooseberry_Chutney.jpg, 13
Ingredients: salt,mustard seeds,asafoetida (hing),jowar seeds popped,red chilli powder,curry leaves,sugar,cumin seeds (jeera),peanuts (moongphali),maharashtrian goda masala,turmeric powder,sunflower oil

Jwarichya Lahyancha Chivda Recipe - Maharashtrian Style Popped Jowar Chivda, 1/4 cup Roasted Peanuts (Moongphali),1/2 teaspoon Maharashtrian Goda Masala - optional,1/2 tablespoon Red Chilli powder,12 Curry leaves,2 cups Jowar Seeds - popped,Salt - to taste,1 tablespoon Cumin seeds (Jeera),1 teaspoon Sugar - powdered,2 tablespoon Sunflower Oil - adjustable,1/2 teaspoon Asafoetida (hing),1 tablespoon Mustard seeds,1 teaspoon Turmeric powder (Haldi), 20, Maharashtrian Recipes, To begin making the Javarichya Lahyancha Chivda, first, heat oil in a heavy bottom Wok/Kadai.Add the mustard seeds, curry leaves and once they crackle add the cumin seeds, once the cumin seeds sizzle, add the asafoetida, and groundnuts.
Cook for a few minutes till the groundnuts are fried well.
Turn off the flame and add the red chilli powder, turmeric powder, Maharashtrian goda masala, sugar, and salt.Mix and add the popped jowar, until grains are well coated.
Cool and store in an airtight container.This addictive chivda is a great accompaniment to your cup of Masala Chai Recipe - Indian Spiced Tea or coffee or is a great munching snack to satisfy kids hunger pangs.
Serve Javarichya Lahyancha Chivda as it is or topped with chopped onion, tomato, coriander leaves and a squeeze of fresh lemon juice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Jwarichya_Jondhalyachya_Lahyancha_Chivda__Popped_Jowar_Chivda_.jpg, 12
Ingredients: turmeric powder,salt,rye,green chilli,asafoetida,jaggery,amchur,peanuts,chana dal,oil,dry coconut,arabic leaves,cumin seeds

Aluchi Bhaji - Recipe In Hindi,  1/2 teaspoon Asafoetida, 1 / 2 teaspoons Cumin seeds, 1/4 cup peanuts - soaked in hot water for 30 minutes, 2 Green Chili - cut, 2 teaspoons Jaggery - Tighten, 2 tablespoons chana dal - soaked in hot water for 30 minutes, 7 Dry Coconut - Chop finely,50 gm arabic leaves - washed and chopped, 1/4 teaspoon Turmeric Powder, 1/2 teaspoon Rye, 1 teaspoon oil, 1 teaspoon Amchur, salt - to taste, 30, Maharashtrian Recipes, To make Aluchi Bhaji, first prepare the saree material and keep it aside.
Put the chana dal, peanuts in 1/4 cup of water and salt in the pressure cooker and cook till 3 to 4 cities come.
Turn off the gas and let the pressure drain.
Now heat oil in a pan.
Add mustard seeds and cumin seeds.
After 10 seconds, add asafetida, turmeric powder, green chillies, Arabic leaves, mango powder, jaggery, salt, coconut and mix.
Cook until the arbi leaves become soft.
After that add chana dal and peanuts and let it boil.
Turn off the gas after cooking and serve hot.
Serve Alochi Bhaji with Khandshi dal and Bhakri for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/9-feb/Aluchi_Bhaji_Maharastrian_Colacasia_leaves_curry_with_peanuts-1.jpg, 13