anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),carrot,black pepper powder,butter

Buttered Carrot Fingers Recipe (Finger Food For Babies Over 9 Months), 1 teaspoon Butter (unsalted),1 Carrot (Gajjar) - washed and peeled,Cumin powder (Jeera) - a pinch,Salt - optionally a pinch,Black pepper powder - a pinch, 15, Indian, To begin making Buttered Carrot Fingers, dice the washed and peeled carrots into an inch wide and 4 inch long sticks.
Add these diced carrots to a pressure cooker along with a pinch of salt and with 2 tablespoons water.Cover the pressure cooker and cook for one whistle.
After the first whistle, turn off the heat and remove the pressure immediately by running the pressure cooker under cold water.
This will prevent the carrots from getting overcooked.Place a pan on low-medium flame, and add one teaspoon of unsalted butter.
Once the butter has melted, add the steamed carrots to the pan.Saute for a couple of minutes until the butter has coated to the carrots.
Turn off the flame.
Sprinkle a small pinch of cumin powder or pepper powder on top of the carrots and optionally pinch of salt.Serve these Buttered Carrot Fingers to your toddlers from 10 months onwards as finger foods/snack or even when travelling as they make for a perfect snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sandhya-archanaskitchen.com/Buttered_Carrot_Fingers_Recipe_Finger_food_for_babies_over_9_months_1600.jpg, 5
Ingredients: salt,wheat flour,cumin powder (jeera),ghee,fennel seeds (saunf),spinach leaves (palak),black pepper powder,turmeric powder,green chillies

Palak Paratha Recipe-Spiced Spinach Flatbread, Ghee - for smearing (optional),200 grams Spinach Leaves (Palak) - washed and finely chopped,1 teaspoon Cumin powder (Jeera),Salt - to taste,2 Green Chillies - optional,1 teaspoon Fennel seeds (Saunf) - roasted and coarsely pounded,Black pepper powder - to taste,2 cups Whole Wheat Flour,1 teaspoon Turmeric powder (Haldi), 50, Indian, To begin making the Palak Paratha recipe, in a large bowl combine all the ingredients and knead adding little water at a time to make firm and smooth dough.
Add one tablespoon of oil to coat the dough and knead again.
Cover and set aside for 15 minutes.Knead once again and divide the dough into 8 portions.
Preheat the iron skillet on medium heat.Roll the dough portions into balls and flatten them with the palm of your hand.
Toss them in flour and roll them out into circles of approximately 3 inches in diameter.
Drizzle a little ghee and spread it on the rolled dough.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 in a little flour, roll it out gently into a big triangle.
Continue the same process of rolling with the remaining dough portions.With skillet on medium high heat, place one rolled out palak paratha on the skillet.
After a few seconds, you will notice air pockets popping out.
At this point flip the palak 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 paratha in a similar way.
You will notice brown spots around the parathas and it will be slightly crisp.
Remove from heat and place on a platter or serve hot.Continue the similar process with the remaining rolled portions and stack the cooked paratha one above the other and serve hot.No Oil MethodYou can skip smearing paratha with oil for cooking, instead cook it directly over the flame like Chapati until the paratha is fully cooked from both the sides.
Serve the paratha hot with Raita and Chutney.Serve the Palak Paratha for dinner along with Batata Nu Shaak or Baingan Bharta or any other Dry Vegetable or Vegetables in Gravy combination., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breads/Palak_Paratha_Recipe_Spinach_Flat_Bread-1.jpg, 9
Ingredients: baking powder,wheat flour,salt,ghee,milk,avocado,vanilla,cocoa powder

Avocado Chocolate Pancakes Recipe, Ghee - as required,3 tablespoons Honey,Salt - to taste,1/2 teaspoon Baking powder,1 cup Milk,1 teaspoon Vanilla Extract,1 Avocado,1/2 Whole Wheat Flour,2 tablespoons Cocoa Powder, 25, Continental, To begin making the Avocado Chocolate Pancakes recipe, combine wheat flour, baking powder, salt and cocoa powder in a large bowl.
Mix well.Now add honey, vanilla essence and milk to the flour mixture.
Whisk well.
Add the mashed avocado and stir until combined into a thick batter.Heat a pan, drizzle oil and pour ladle full of batter into it.
Do not spread and cook covered for few minutes.Gently flip to the other side and cook until it gets well cooked.
Arrange the pancakes in a plate, dust powdered sugar or add honey or chocolate syrup.Serve Avocado Chocolate Pancakes along with a hot cup of Espresso Coffee and a Fruit Bowl for your weekend breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/AVOCADO_CHOCOLATE_PANCAKES_1600.jpg, 8
Ingredients: cashew nuts,salt,ginger,milk,black peppercorns,gram paneer,cloves garlic,onion,black pepper powder,turmeric powder,garam masala powder,sunflower oil

Paneer Kalimirch Recipe (Paneer in Black Pepper flavored Gravy), 4 cloves Garlic,2 teaspoons Whole Black Peppercorns - pounded coarsely,Sunflower Oil - for cooking,1 teaspoon Garam masala powder,Salt - to taste,1 inch Ginger - peeled and chopped,4 cloves Garlic - finely chopped,1/4 cup Cashew nuts,2 tablespoon Milk,1 pinch Black pepper powder,250 gram Paneer (Homemade Cottage Cheese),1/4 cup Fresh cream,1/4 teaspoon Turmeric powder (Haldi),1 Onion - roughly chopped,2 tablespoon Sunflower Oil, 55, North Indian Recipes, To prepare Paneer Kalimirch, we will first make a paste of the onion, cashew nut, garlic and ginger using a mixer.
Transfer the paste to a bowl and keep aside until required.
Cut paneer into equal size square pieces.
Now heat one tablespoon of oil in the griddle pan over medium heat.
Arrange paneer pieces over the griddle pan and grill until charred marks appear on one side.Brush the upper side of paneer pieces with oil and turn them upside down.
Grill paneer until charred marks appear on both sides.
This takes about 5 minutes on each side.
Turn off the heat.
Arrange paneer pieces in a plate and keep aside.
While paneer is grilling we will start preparing gravy.Heat two tablespoons oil in a saucepan over medium heat.
Add the onion paste made above and fry the paste stirring continuously.
Once the oil gets separated from the masala add cream and milk.
Stir to combine.
 Add the salt, turmeric powder, garam masala, stir and let the gravy simmer for sometime.
Adjust the consistency of gravy using little water.
After adding water simmer the gravy for some time for the flavors to develop.
Now add crushed pepper and grilled paneer to the gravy.
Stir to combine.
Now cook gravy for 3 - 4 minutes more over medium heat.
Turn off the heat.
Transfer Paneer Kalimirch to a serving bowl.For garnish, heat oil in a small pan over medium heat.
Once the oil is heated add chopped garlic.
Fry garlic until it turns golden.
With a spoon pour fried garlic and oil over the Paneer Kalimirch.
Sprinkle a pinch of black pepper on top.
Serve hot.
Serve the Paneer Kalimirch (Paneer in Black Pepper flavored Gravy) as a weeknight dinner or on parties along with Paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Paneer_Kalimirch_Recipe_Black_Pepper_Gravy.jpg, 12
Ingredients: tomato,salt,cumin powder (jeera),ginger,cardamom (elaichi) podsseeds,red chilli powder,cloves garlic,onion,black pepper powder,green bell pepper (capsicum),eggs,turmeric powder,kasuri methi (dried fenugreek leaves),butter,sunflower oil

Kadai Egg Masala Recipe, 1 Onion - diced,1 teaspoon Black pepper powder,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Cumin powder (Jeera),Sunflower Oil,1 cup Homemade tomato puree,Salt - to taste,1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,2 cloves Garlic - finely chopped,1 tablespoon Butter,1 teaspoon Ginger - grated,1 teaspoon Turmeric powder (Haldi),4 Whole Eggs,1 Green Bell Pepper (Capsicum) -  diced, 70, North Indian Recipes, To begin making the Kadai Egg Masala Recipe, please follow the recipe link on How to boil the eggs.
deshell them and keep it ready.Heat a kadai pan with oil, add the onions, green bell peppers, ginger, garlic and sauté until the onions and peppers are tender.Once the onion and peppers have turned slightly tender, add the tomatoes, turmeric powder, cumin powder, black pepper powder, red chilli powder and saute until the water from the tomatoes have evaporated and become a thick paste.Add butter, salt, cardamom powder or badi elaichi and and sauté for few more minutes.
Cut the egg into half and add the egg pieces and kasuri methi.Cover the pan and simmer the kadai Egg for a few minutes on low heat.
After a few minutes, turn off the heat.
Check the salt and spice levels and adjust to suit your taste.
Transfer the Kadai Egg to a serving bowl and serve warm., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kadai_Egg_Masala_Recipe.jpg, 15
Ingredients: mustard oil,mustard seeds,asafoetida (hing),curry leaves,dry red chillies,methi seeds (fenugreek seeds),lemon

Karnataka Style Ranjaka Recipe (Red Chili Chutney Recipe), 1 teaspoon Mustard seeds,10 Dry Red Chillies,1 Lemon juice,1 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Mustard oil,1 sprig Curry leaves,1 pinch Asafoetida (hing), 25, Karnataka, To begin preparing the Ranjaka Recipe, boil the dry red chillies with 1 cup water for about 20minutes till the chillies become soft.Add the chilies with fenugreek seeds and lemon juice into a grinder and grind it into a coarse paste.To temper, heat a small kadai with oil and add the mustard seeds and leave it crackle.
Add the curry leaves and allow it splutter and pour this over the chutney and serve.
Serve the Karnataka Style Ranjaka Recipe with Tawa paratha, Yellow Pumpkin Dal Recipe and palya by the side.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Ranjaka_Recipe_Red_Chili_Chutney_Recipe.jpg, 7
Ingredients: idli dosa batter,salt,ginger,green chilli,mustard seeds,idli rice,carrot,white urad dal (split),methi seeds (fenugreek seeds),curry leaves spring,sunflower oil

Carrot Idli Recipe, 1 Green Chilli,1/2 teaspoon Mustard seeds,1/4 cup White Urad Dal (Split),1 cup Idli Dosa Batter,1 Carrot (Gajjar),1/2 teaspoon Ginger - minced,Salt - as needed,Curry leaves - a spring,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Sunflower Oil,1 cup Idli Rice, 25, South Indian Recipes, To begin making the Carrot Idli recipe, wash the carrot really well and chop into small pieces.
Add the chopped carrot pieces in a blender and grind it to form course pieces.
Alternatively you can also grate the carrot.
Add the Carrot into the prepared Idli batter (Check notes for Idli dosa batter)Meanwhile in a pan add in oil once it becomes hot add in mustard seeds, minced ginger and curry leaves add in the prepared tadka to the idli dosa batter.
Mix well Add in the Required Salt to the dosa batter and mix well.Prepare the Idli pan and pour in the prepared batter steam cook in a medium flame for about 12-15 mins till the idli is fully cooked.
Once it is done.
Serve hot.Serve Carrot Idli with South Indian Coconut Chutney, Mysore Chutney or any other chutney of your choice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/happytrioexplains-gmail.com/Carrot_Idli_Recipe_.jpg, 11
Ingredients: green onion leaves,olive oil,brown rice,salt,cloves garlic,green onion

 Spring Onion & Roasted Garlic Brown Rice Recipe,  6 cloves garlic - finely chopped, 1/4 cup green onion - chopped,1-1 / 2 cup brown rice - washed and soaked, salt - as per taste, 1 tbsp olive oil, 1/4 cup green onion Leaves of, 65, Continental, To make green onion and garlic brown rice recipe, first wash and soak the rice for 30 minutes.
After 30 minutes, heat the olive oil in a pressure cooker.
Add garlic and cook till it becomes light brown.
After the garlic is light brown add green onions and cook till they become soft.
It will take 1 to 2 minutes.
Now add salt, brown rice, 2-1 / 2 cups of water and close the pressure cooker.
Cook till 4 to 5 cities come and turn off the gas.
Let the pressure drain automatically.
Open the cooker, mix the rice and garnish with green onion leaves.
Serve green onion and garlic brown rice recipe with chicken in creamy mushroom sauce.
You can also serve Greek yogurt chocolate mousse with it., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Spring_onion_and_roasted_garlic_rice_recipe-6_1600.jpg, 6
Ingredients: take out cumin seeds jaggery,black salt salt,ice,water,curry leaves,lemonjuice,peppermint

Lemon Pudina Curry Leaf Shikanji Recipe in Hindi,  take out 1 teaspoon cumin seeds - 1 tbsp jaggery, ice - as per use, 2 lemon-juice, black salt or rock salt - as per taste, 3 cups water,1/3 cup curry leaves, 1/3 cup peppermint, 10, Indian, To make the Lemon Mint Mint Curry Curry Recipe, first of all mix the curry leaves, mint, lemon juice, cumin, jaggery, black salt in a mixer jar and grind it well.
Now add water and grind it again as per use.
Serve further to cool in the fridge., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Lemon_Pudina_Curry_Leaf_Shikanji_Recipe_1600.jpg, 7
Ingredients: cardamom powder,dry fruits,chandi'work eater,ghee,milk,sugar,breads

Bread Halwa Recipe,  dry fruits - little, 1/2 teaspoon cardamom powder, 4 tablespoons cream, 1-1 / 2 tablespoon ghee,10 breads, 2 Chandi's work - eater, 1 cup sugar, 1-1 / 2 cup milk, 30, Mughlai, To make bread pudding, first place the bread soaked in milk separately.
Now heat ghee in a pan.
Add cardamom powder and bread to the ghee.
Stir until light brown.
Add 1 cup of sugar and cream and cook for 10 minutes.
Now heat the ghee in a small pan and add cashews and cashews to it.
Remove separately.
Pour this dry fruits into the halwa and mix.
Add some cardamom powder and after it cools, garnish with Chandi ice.
Serve the bread halwa sweet after your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Bread_Halwa.jpg, 7
Ingredients: salt,fennel seeds (saunf),red chilli powder,mustard powder,sugar,vinegar,singhade (water chestnut),turmeric powder,sunflower oil

Singhade Ka Achar Recipe (Water Chestnut Pickle), 1 tablespoon Red Chilli powder,1 tablespoon Mustard powder,1 teaspoon Sugar,2 tablespoons Salt,2 tablespoons Turmeric powder (Haldi),2 tablespoons Fennel seeds (Saunf) - powdered,1 teaspoon Vinegar,2 tablespoons Sunflower Oil,1 kg Singhade (water chestnut) - boiled, 40, North Indian Recipes, To begin making the Singhade Ka Achaar recipe, peel the pointed sides, wash and cut into two.Boil it with a glass of water for 10 to 12 minutes in a saucepan, cool and keep in strainer.
Lay it in an open space for 1 hour now.
Take a large bowl and mix all the ingredients including the boiled singhade properly.Keep the jar in sun light for 2 days and it's ready to serve.Serve Singhade Ka Achaar along with Pudina Tawa Paratha or Nutty Aloo Paratha for breakfast on a weekend morning.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/hema/singhade_ka_achaar.jpg, 9
Ingredients: prawns tiger,salt,cloves garlic split,coconut,mustard seeds,curry leaves,coriander (dhania) seeds,dry red chillies,methi seeds (fenugreek seeds),cumin seeds (jeera),tamarind,turmeric powder

Prawns Theeyal Recipe (Chemeen Theeyal), 1 cup Fresh coconut - grated,4 Dry Red Chillies,2 tablespoons Coriander (Dhania) Seeds,Salt - to taste,Curry leaves - Few,1 teaspoon Mustard seeds,Turmeric powder (Haldi) - a pinch (optional),30 grams Tamarind,8 cloves Garlic - split lengthwise,500 grams Prawns - tiger,1 teaspoon Methi Seeds (Fenugreek Seeds),1-1/2 teaspoon Cumin seeds (Jeera),8 Shallots, 55, Kerala Recipes, To begin making the Prawns Theeyal recipe, start by taking grated coconuts in a blender and blending it so it becomes fine.This will help the coconut to brown evenly and faster.In a wok/kadhai, take coconuts and start roasting on medium flame.
Stir every 10 seconds to avoid burning.Once the coconuts have achieved light brown colour add coriander seeds, red chilly, some curry leaves, 2-3 shallots, cumin seeds, fenugreek, turmeric powder and roast.Once the coconut mixture is nicely roasted and achieved a deep brown colour take it off heat to cool.Once cooled blend the mixture in blender.
First blend it to powder everything.
Then add the tamarind pulp and little water and blend.
Blend till it becomes a cohesive smooth paste.In the same wok/kadai, heat some coconut oil.
Once hot, splutter some mustard seeds.Add the remaining shallots and garlic and sauté till everything turns translucent.Add curry leaves and sauté for another minute.
Add the coconut paste in and give a good mix.
Add 1 cup water and bring to a boil.Add salt as per taste and let it boil until the oil starts appearing on top.
This will take 5-10 minutes.Now add cleaned prawns and let it cook for 3-5 minutes before switching off the flame.Serve Prawns Theeyal Recipe with hot steamed rice for a perfect weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Yeleena_Thomas/Prawns_Theeyal_Chemeen_Theeyal.jpg, 12
Ingredients: salt,chana dal (bengal gram dal),asafoetida (hing),coconut,mustard seeds,sesame (gingelly) oil,water,curry leaves,white urad dal (split),beetroot,green chillies

Beetroot Chutney Recipe, 2 Green Chillies,1 Beetroot - grated,Salt - to taste,1/2 cup Water,1/2 tablespoon Mustard seeds,1 tablespoon White Urad Dal (Split),1/2 tablespoon Sesame (Gingelly) Oil,1 tablespoon Chana dal (Bengal Gram Dal),1/3 cup Fresh coconut - grated,1 sprig Curry leaves,1 tablespoon Sesame (Gingelly) Oil,1 pinch Asafoetida (hing), 40, South Indian Recipes, To begin making the Beetroot Chutney recipe, heat oil in pan.Add bengal gram and black gram, saute them till both lentils become golden in colour.
Make sure you don’t burn them.Now add asafoetida, curry leaves and saute it for a few seconds.Add grated beetroot and chopped green chillies.
Saute them for 5 to 6 minutes or till the raw aroma of beetroot goes away.Switch off the flame and add grated coconut, mix well.
Let the mixture bit cool down.Once the mixture is cooled down, add it to a grinder jar.
Add salt, some water and grind it in a smooth paste.Take the smooth paste in a bowl.
Now we will start making the tempering for chutney.Heat oil in a tadka pan.
Add mustard seeds and let them crackle.Now add curry leaves and pinch of asafoetida, mix well and switch off flame.
Pour the tempering over beetroot chutney mixture.
Mix well and Beetroot Chutney is ready to be served.Serve Beetroot Chutney along with Keerai Sambar and Steamed rice for a healthy and tasty weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Beetroot_chutney.jpg, 11
Ingredients: salt,sunflower oil,red chilli powder,onion paste,gram flour (besan),onion,wheat bread crumbs,eggs,prawns,garam masala powder,garlic paste

Bengali Style Chingri Macher Cutlet Recipe (Prawn Cutlet), 1/2 tablespoon Red Chilli powder,1 teaspoon Garam masala powder,Salt - to taste,1 Whole Eggs,1 cup Whole Wheat Bread crumbs,1 cup Gram flour (besan),1 Onion - thinly sliced,4 Prawns,1 tablespoon Garlic - paste,Sunflower Oil - as required,1 Onion - paste, 40, Bengali Recipes, To begin making the Bengali Style Chingri Macher Cutlet recipe, firstly we will do the marination.
Cover prawns with a aluminium foil and flatten fillets before marinating with a meat pounder or flat ladle.
In a mixing bowl add egg, garlic paste, onion paste, red chili powder, garam masala powder and salt then whisk to make a smooth thin paste.
Dip fillets to coat the paste, cover and refrigerate for 2 hours.The next step is to make the cutlets.
In a flat tray/plate, add besan, bread crumbs and mix well.Shake the marination from fillet and coat it with bread crumb and besan mix, with hands press the bread crumb mix in fillets while shaping it like cutlets.Assemble them in a flat tray, cover and refrigerate for at least 1 hour to set.After an hour, take out raw cutlets out from freezer, 30 minutes before the time of frying.Heat oil in a deep frying pan, when the oil is hot simmer the flame.
Gently place 1 or 2 to cutlets at a time and fry for 10 minutes.
The outer colour of the cutlets will be light brown.
Drain in a paper towel for removing excess oil.Serve Bengali Style Chingri Macher Cutlet along with Mustard Sauce and onion slices., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Bengali_style_Chingri_MacherPrawn_fish_Cutlet.jpg, 11
Ingredients: salt,arhar dal (split toor dal),mustard seeds,asafoetida (hing),black peppercorns,dry red chilli,dry ginger powder,white urad dal (split),kandathipli,cumin seeds (jeera),coriander (dhania) seeds,arisithipli,turkey berries,manathakkali kai vathal,chana dal (bengal gram dal),dried neem flowers

Angaya Podi Recipe, 1/2 teaspoon Mustard seeds,1 inch Dry ginger powder,1/2 Dry Red Chilli,Salt - to taste,1 teaspoon Arhar dal (Split Toor Dal),1 teaspoon Whole Black Peppercorns,1 tablespoon Turkey Berries,1 tablespoon Manathakkali Kai Vathal,1 tablespoon Dried Neem Flowers,1 teaspoon Coriander (Dhania) Seeds,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon White Urad Dal (Split),1 Arisithipli - (optional),1 Kandathipli,1 pinch Asafoetida (hing),1/4 teaspoon Chana dal (Bengal Gram Dal), 20, Tamil Nadu, To begin making Angaya Podi Recipe, in a heavy bottomed kadai dry roast the ingredients above individually (except salt and hing powder).Take them out on a large plate as the ingredients are roasted one after the other.Once the ingredients are cooled to room temperature, powder all the ingredients in a mortar pestle or mixer along with hing powder and salt to taste.Serve Angaya Podi Recipe alongside Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice) for a simple lunch or with Carrot Onion Uttapam Recipe for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/neerusrikanth/Angaya_Podi.jpg, 16
Ingredients: tomato,turmeric powder,salt,ginger,green chilli,tamarind water,capsicum (green),carrot,mustard,curry leaves,asafetida,arhar dal,cumin seeds

 Carrot And Capsicum Mix Dal Recipe,  1 tomato - chopped, 1 teaspoon cumin seeds, asafetida - a pinch, 1 cup tamarind water, 1/2 tsp turmeric powder,1 cup arhar dal, 1 tomato - chop, 1 carrot - cut, 1 teaspoon mustard, 1 sprig curry leaves, 1 green chili - cut, 1 inch ginger - chopped, salt - According to taste, 1 capsicum (green) - cut, 40, South Indian Recipes, To make Carrot Capsicum Pulses Recipe, first of all add a pressure cooker toor dal, vegetables, tomatoes, turmeric powder, salt, water and close the cooker.
Cook till 5 cities come.
After coming to city 5, turn off the gas and let the pressure drain automatically.
Now heat the oil in a small pan.
Add mustard seeds, cumin seeds and let it splutter.
After the cumin seeds crackle, add curry leaves, asafoetida and let the curry leaves crackle.
Now add green chilies, tomatoes and cook till the tomatoes become soft.
Open the cooker and put it on the gas again.
Add tamarind water to the pressure cooker and mix well, add salt, tempering and pulse.
Allow to cook for 1 minute and turn off the gas.
Serve Carrot Capsicum Dal Recipe with Rice and Beetroot Thoran for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Carrot_and_Capsicum_Mix_Dal_Recipe_.jpg, 13