anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,coriander (dhania) leaves,bay leaf (tej patta),cardamom (elaichi) podsseeds,curd,cinnamon stick (dalchini),chicken,lemon,seeraga (jeeraga) samba rice,onion,cloves (laung),mint leaves (pudina),garlic,turmeric powder,green chillies,star anise,sunflower oil

Chicken Donne Biryani Recipe - Bangalore Shivaji Military Style, 1 1/2 cups Seeraga (Jeeraga) Samba rice - washed and soaked,500 grams Chicken - washed and cleaned,Salt - to taste,1 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Lemon juice,1 inch Cinnamon Stick (Dalchini),4 Green Chillies,1 Cardamom (Elaichi) Pods/Seeds,2 Star anise,1 1/2 tablespoons Ginger - finely chopped,1/2 cup Coriander (Dhania) Leaves,1/4 cup Mint Leaves (Pudina),1/2 cup Curd (Dahi / Yogurt),1 Bay leaf (tej patta),2 Cloves (Laung),2 tablespoons Sunflower Oil,2 Onions - thinly sliced,1 1/2 tablespoons Garlic - finely chopped, 70, Karnataka, To begin making the Chicken Donne Biryani Recipe, thoroughly clean and wash the chicken pieces.*For the marinationIn a large mixing bowl combine the chicken, yogurt, turmeric powder, salt and lemon juice.
Nicely massage the chicken for 5 minutes and then allow it to rest for a minimum of 30 minutes.*For the green biryani masalaIn a mixer-jar combine the coriander leaves, mint leaves, and green chilies and grind to a thick fine paste along with some water.
Transfer to a bowl and set aside.To make the Donne Biryani, in a heavy bottomed pan, heat oil on medium flame, add all the whole spices including bay leaf, cinnamon stick, cloves, cardamom and star anise, let this sizzle.Once the whole spices have sizzled add ginger and garlic paste and the sliced onions, fry until the onions turn golden brown in colour.
This will take about 5 minutes.
 Once the ginger-garlic-onion mixture has cooked well, add in the chicken pieces along with the marinade.
Mix and continue to cook the entire mixture for 5-7 more minutes, stirring continuously.Finally add in the freshly ground green biryani masala and washed and drained rice, 3 cups of water into the pan.
Give the Chicken Donne Biryani a good mix and cover the pan.
Turn the flame to the lowest heat.In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai.
This process is done in order to seal the kadai in which the Chicken Donne Biryani is cooking.
The heat from the hot water in the saucepan provides heat from the top.After 20-25 minutes open the lid to check if the chicken and rice is done.
If its is done, lightly fluff up the Chicken Donne Biryani with a fork .
Transfer the Donne Biryani into a serving plate and serve piping hot.Serve this Chicken Donne Biryani Recipe along with Pudina & Dhaniya Raita Recipe, Roasted Papad and Satvik Carrot Sprout Salad for a hearty Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Chicken_Donne_Biryani_Recipe_.jpg, 18
Ingredients: kewra water,sugar,cardamom powder (elaichi),eggs,milk unskimmed,dry fruits dry fruits (almonds

Andey Ki Kheer Recipe - Egg White Kheer, 1 teaspoon Kewra Water,Dry Fruits - a handful of dry fruits- (almonds,1/2 teaspoon Cardamom Powder (Elaichi),3 Whole Eggs,2 liter Milk - unskimmed,2 cups Sugar, 100, Indian, To begin making Andey Ki Kheer (Egg White Kheer) Recipe, take a sauce pan and add milk and cardamom powder to it.
Boil it to reduce it to half its initial amount.
It takes 30 minutes at medium flame.Meanwhile, separate the egg yolk from the eggs and keep aside.Once the milk reduces to half, add all the chopped dry fruits like Almonds, Pistachios and Cashew nuts.
Do not add Raisins at this point since it may sour the milk causing it to curdle.Add sugar and keep stirring till the sugar get completely dissolved.
This may cause a thinning effect on milk.
Hence, keep stirring and let the mixture boil again until reduced to a creamy consistency.Once we add sugar the milk may get thin again, so keep stirring and boil the milk till it acquires a thick and creamy consistency.Take the egg whites in a separate bowl beat it till frothy.With the help of a spoon gradually add beaten egg white into the boiling milk in low flame, stirring.Beat the remaining egg white again to make froth.
Again with a spoon take the frothing egg white and add in the milk, stirring.
Repeat the process till all the egg white is spooned into the saucepan.
The egg white froth appears like little dumplings in milk.
Keep stirring.Keep the flame low and let the dumplings cook well.
Allow the milk to cook till it becomes golden in color and gets a creamy texture.Now add Kewda water into it.
This gives a royal aroma to kheer and eliminates the smell of eggs.Now add in raisins and put off the flame.Allow Andey Ki Kheer (Egg White Kheer) Recipe to cool down to room temperature.Refrigerate it for a couple of hours to adore the chilled Andey Ki Kheer or enjoy it warm.
Serve Andey Ki Kheer as a dessert after your delicious meal of Palak Dal, Sev Tamatar Ki Sabzi and Tawa Paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Andey_Ki_Kheer__Egg_White_Kheer.jpg, 6
Ingredients: black cardamom (badi elaichi),salt,bay leaf (tej patta),potato (aloo),red chilli powder,water,ginger garlic paste,onion paste,curd,coriander (dhania) leaves,green chickpeas,onion,coriander powder,turmeric powder,sunflower oil

Lilve Ki Sabzi Recipe (Green Chickpea Curry), Salt - as required,Water - as required,2 sprig Coriander (Dhania) Leaves - finely chopped,1 cup Fresh green chickpeas,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1 Potato (Aloo) - cubed,3/4 teaspoon Turmeric powder (Haldi),1 tablespoon Ginger Garlic Paste,1 Bay leaf (tej patta),1 Black cardamom (Badi Elaichi),2 tablespoons Curd (Dahi / Yogurt),Sunflower Oil - as required,1 Onion - paste, 60, North Indian Recipes, To begin making the Lilve Ki Sabzi recipe, firstly heat oil in a heavy bottomed pan and add bay leaf, cloves and elaichi.Saute them for about 15 seconds and add the finely chopped onions.
Cook them till they turns soft and translucent.Add the cubed potatoes and cook for another 5 minutes or until they become soft.Next, add in the ginger garlic paste and onion paste.
Cook it for 2 to 3 minutes and then add all the masalas including red chilli powder, turmeric powder and coriander powder.Cook it for 2 minutes.
Next add curd and the required salt.
When the gravy starts leaving the oil from the sides, add the green chickpeas.After 5 minutes, add the required water, mix properly and cover the lid.Let it cook till the gravy thickens and the green chickpeas are cooked.Once it is done, garnish with coriander leaves and serve hot.Serve Lilve Ki Sabzi with hot steamed rice and rotis for a weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Lilve_Ki_Sabzi_Green_Chickpea_Curry.jpg, 15
Ingredients: tomato,cucumber,salt,cumin powder,mustard,oil,hung curd,green chillies

 Tomato Onion Cucumber Raita (Recipe In Hindi),  2 cucumber - peel and chop, 2 green chillies - finely chopped,2 cups Hung curd - whisk, 1 teaspoon cumin powder, 1/2 teaspoon mustard, 2 tomatoes - finely chopped, salt - According to taste, 1 teaspoon oil, 35, Indian, To make tomato onion and cucumber raita, first cut the sari vegetables and keep them separately.
Now beat curd in a bowl and add salt, cumin powder, chopped vegetables and mix.
Now we will put a temper on it.
Take a Tadka Pen and add mustard and let it cook for 10 seconds.
Now put it in Tadka Raita, mix and serve.
Serve tomato onion and cucumber raita along with dal fry, gourd elder greens and phulka for the day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Raitas/Tomato_Onion_Cucumber_Raita_Recipe-1-2.jpg, 8
Ingredients: salt,asafoetida (hing),coconut,coriander (dhania) leaves,dry red chillies,white urad dal (split),tamarind,sunflower oil

Kothamalli Thovayal Recipe (Dry Coriander Leaves Chutney), 15 sprig Coriander (Dhania) Leaves,1/4 cup White Urad Dal (Split),Salt - to taste,1/2 teaspoon Sunflower Oil,20 grams Tamarind,Asafoetida (hing) - A pinch,2 tablespoons Fresh coconut - grated (optional),5 Dry Red Chillies, 15, South Indian Recipes, To begin making Kothamalli Thovayal Recipe, heat oil in a pan and roast the split urad dal till golden brown and keep aside.In the same pan, add the died red chillies and roast.
Keep this aside.Add the roughly chopped coriander leaves to the pan and saute until it just get wilted and switch off the flame.Once cool, grind all the roasted ingredients together along with salt, tamarind, asafoetida and coconut to a coarse consistency.Serve the Kothamalli Thovayal Recipe along with Steamed Rice, Tomato Rasam and Elai Vadam for a simple weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Kothamalli_Thovayal_Recipe_Dry_Coriander_Leaves_Chutney.jpg, 8
Ingredients: tomato,olive oil,salt,black pepper powder,hakka noodles,onion

 Tomato Noodle Soup Recipe,  1 tablespoon olive oil, 2 onions, black pepper powder - 200 grams of Hakka noodles,4 tomatoes - chopped, salt - according to taste, 40, Fusion, To make tomato noodle soup recipe, first boil water in a saucepan.
Add noodles to it and after cooking, drain the water and keep it aside.
Heat some oil in a saucepan.
Add onions and cook till they become soft.
After the onions are soft, add tomatoes and cook for 5 to 6 minutes.
Now add 2 cups of water and let it boil.
Add salt, reduce the flame and let it cook for 4 to 5 minutes.
Turn off the gas and allow the mixture to cool slightly.
After cooling, add it to the grinder and grind it.
Sieve the soup after grinding.
Take out the soup in a bowl.
Add the noodles, salt, pepper powder and serve.
Tomato Noodle Soup Recipe served with Garlic Bread before dinner.
You can also serve it as a snack during winter., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Tomato_Noodle_Soup_recipe.jpg, 6
Ingredients: baking powder,salt,pizza pasta sauce,eggs,basil leaves,mozzarella cheese,virgin olive oil,green bell pepper (capsicum),flour (maida),dried oregano

Cheesy Vegetarian Pizza Muffins Recipe, 1-1/2 cups All Purpose Flour (Maida),1-1/2 teaspoons Baking powder,1 sprig Basil leaves - finely chopped,1 Whole Egg,1/2 cup Homemade Pizza And Pasta Sauce,1/2 teaspoon Salt,1/2 cup Mozzarella cheese,1/2 Green Bell Pepper (Capsicum) - finely chopped,1/4 cup Extra Virgin Olive Oil,1 teaspoon Dried oregano, 55, Fusion, To begin making the Cheesy Vegetarian Pizza Muffins recipe, preheat the oven to 200 C.
Line the muffin pans with cupcake liners and keep aside.Sift the flour, salt and baking powder together in a large mixing bowl and set aside.Gradually add the remaining ingredients that includes green bell pepper, egg, olive oil, pizza sauce, oregano and basil leaves except the cheese into the flour mixture and using a hand mixer, combine all the ingredients until well combined.Ensure not to over beat the pizza muffin batter.
Spoon the muffins into the muffin cavities until 3/4th full.
Place the pizza muffins in the oven to make and bake for 20 minutes.When the muffins are almost done, remove from the oven and sprinkle the cheese on the top and put it back into the oven, until the cheese melts.Once the pizza muffins are completely done, remove from the oven and allow it to cool for 15 minutes before you are ready to serve.The Cheesy Pizza Muffins make a great snack for kids that can be packed into their lunchbox or even made for birthday parties.Serve the Cheesy Vegetarian Pizza Muffins with Masala Chai and Linzer cookies for your tea time break or evening snacks., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Cheesy_Vegetarian_Pizza_Muffins_recipe-1.jpg, 10
Ingredients: pathiri podi,salt,coconut oil,water

Ari Pathiri Recipe | Malabar Rice Flatbread Recipe, 1-1/2 cups Water,1-1/2 cups Rice flour - roasted or pathiri podi,1 teaspoon Coconut Oil,Salt - to taste, 60, Malabar, To prepare Ari Pathiri Recipe | Malabar Rice Flatbread Recipe, in a wide pan, bring the water to rolling boil.
Add the salt and oil.Now turn the heat to low and slowly add the rice flour, while continuously stirring with a wooden spoon till the dough comes together.
Cover the pan and let the dough cook for about 10 seconds.
Turn the heat off and continue to knead the dough with wooden spoon or spatula.Grease your palms with some coconut oil and knead the dough with your hands while it’s still warm to a soft and non-sticky dough.
Make sure you do not add more water or flour while kneading the dough.Divide the dough into equal lime sized balls and press it between your palm and on a slightly floured (rice flour) surface roll each ball into thin circle or you can use a pathiri press/roti press.Heat a griddle pan/flat pan over medium heat.
When the pan is heated through, dust the excess flour off and cook each pathiri for 20-30 seconds on each sides while pressing gently with back of a flat ladle till it puffs up.
Pathiri should not change the colour (off white-ish) so make sure that your pan is not over heated.Serve Ari Pathiri Recipe | Malabar Rice Flatbread Recipe with Kerala Chicken Curry Recipe With Freshly Ground Spice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/rekha_v/ARI_PATHIRI__MALABAR_PATHIRI_1600.jpg, 4
Ingredients: salt,cumin powder (jeera),amchur (dry mango powder),ghee,coriander (dhania) leaves,red chilli powder,carrot,kabuli chana (white chickpeas),semiya (vermicelli),onion,cumin seeds (jeera),green bell pepper (capsicum),coriander powder,turmeric powder,chana masala powder,sunflower oil

Chole Semiya Pulao Recipe - Chickpea Vermicelli Pulao, 1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - as required,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin seeds (Jeera),1 Carrot (Gajjar) - peeled and chopped,1 Green Bell Pepper (Capsicum) - chopped,1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Chana Masala Powder,1 tablespoon Sunflower Oil - as required,1/2 teaspoon Red Chilli powder,2 teaspoons Ghee,1-1/2 cups Semiya (Vermicelli) - roasted,1/2 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours & boiled until soft,2 Onions - peeled and chopped, 35, Indian, To begin making the Chole Semiya Pulao recipe, firstly boil water (almost 3 cups) in a pan.
Add a little salt, semiya and boil it for about 5 to 7 minutes until the semiya is cooked.Once the semiya is cooked, drain the semiya well and wash it under running water.
Let it drain completely.Fluff it gently with a fork and keep it aside.Heat oil and ghee in a heavy bottomed pan.
Add cumin seeds and when it starts spluttering, add the onions.
Sauté till it turns soft and translucent.Add the chopped carrot and sauté for few seconds.
Now add the capsicum and continue to sauté for few seconds.
Once the carrot and capsicum are soft, add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder, chole masala powder and salt to taste.Mix well and let it cook for about 2 minutes.
After 2 minutes, add in the cooked chickpeas and mix everything well.Now add the semiya, turn the heat to high and cook the Chole Semiya Pulao for about a minute or two.
Check the salt and spiced and adjust the taste of Chole Semiya Pulao accordingly.
Garnish with chopped coriander leaves and serve hot.Serve Chole Semiya Pulao on its own for breakfast with a cup of Filter Coffee/ Masala Chai or pack it your Lunch Box with a bowl of Curd and Satvik Carrot Sprouts Salad., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/chole_semiya_pulao.jpg, 16
Ingredients: tomato,salt,asafoetida (hing),paneer,coriander (dhania) leaves,green peas (matar),flour (maida) wheat flour,red chilli powder,ginger garlic paste,onion,cheddar cheese,coriander powder,butter,sunflower oil

Matar Paneer Galette Recipe, 1 cup Green peas (Matar),1 Homemade tomato puree,Salt - to taste,1 cups All Purpose Flour (Maida) - or wheat flour,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,350 grams Paneer (Homemade Cottage Cheese),Asafoetida (hing) - a pinch,1 tablespoon Ginger Garlic Paste,1 tablespoon Sunflower Oil,1 Onion,1 tablespoon Fresh cream,3/4 cup Butter - chilled and cut into small pieces OR,Coriander (Dhania) Leaves - to garnish,1 tablespoon Cheddar cheese, 70, Fusion, To begin making Matar Paneer Galette Recipe, first In a bowl, combine flour, butter and mix well till the flour looks like breadcrumbs.Add water and combine them well until you get pliable dough.
There is no need to knead them well.
Cover the dough with paper towel and keep it in fridge for an hourGrate Paneer and set aside; cook peas in a little amount of water with required amount of salt.Now in a skillet add some oil and heat it on a medium flame.Add hing, ginger garlic paste and onions.
Cook until onions are slightly brownThen add tomato pieces and cook until they become mushy,cooked peas, red chili powder, coriander powder should be added to the tomato and cook it for 2 minutes.Let the peas absorb the spices completely and add the grated paneer and sauté.Simmer the flame and cook for 5 minutes.
After cooking the stuffing leave it to cool for a while.Mean while pre heat the oven at 250 degree.Take out the dough.
Divide them equally and make round balls with hands.Roll out the dough to small thick disksLine a baking tray with parchment paper; Place the rolled dough on the tray.
Scoop the paneer mixture and place them on the disks leavening the edges.Fold the edges up and around the filling using hands.Bake the stuffed galette in the oven for about 45 minutes or till the sides are brown.When it is about five minutes to complete, spread cheddar cheese on top of each galette.Once it is done, transfer the galette to the cooling rack and allow them to cool down completely.You can serve the Matar Paneer Galette with some ketchup and a glass of fresh juice.
Serve it at your next tea party along with Crispy Corn Chaat  and Mogre Ka Sharbat and Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Matar_Paneer_Galette.jpg, 14
Ingredients: salt,coconut,water,mattaice,dosa rice

Udupi Red Parboiled Rice Shavige Recipe, 3 cups Water -,Salt - to taste,1/2 cup Fresh coconut - grated,1 cup Dosa rice,4 cups Red matta rice - boiled, 120, Udupi, To begin making the Udupi Red Parboiled Rice Shavige recipe, soak red parboiled rice and dosa rice in water for 8 to 10 hours.Drain water and grind it to very smooth paste adding little water along with grated coconut.
Add salt to taste.
Don't make thin paste, the batter should be spoonable thick.
To a greased container, fill the ground thick batter.
Place it in a steamer and cook for 30 to 35 minutes.
Check if its cooked by piercing a toothpick.
If it is done, the toothpick will come out clean.
Unmould from the container and place the cooked dough into the idiyappam press when it is hot.
Press in a circular shape.
You will see strands of Red Parboiled Rice Shavige coming.
Serve Red Parboiled Rice Shavige with fresh coconut milk / season it as lemon sevai.Serve Shavige along with South Indian Coconut Chutney or you can make other recipes like Kara Sevai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Udupi_Red_Parboiled_Rice_Shavige_1600.jpg, 5
Ingredients: salt,chocolate ganache chocolate sauce,peanut butter almond butter,apple (,baking soda,cranberries,chocolate chips,bottle gourd (lauki),vanilla,cocoa powder,rolled oats ground flour,walnuts

Fruit And Nut Lauki Brownies Recipe, 1 teaspoon Baking soda,1/4 cup Cranberries - chopped,Chocolate ganache - or Chocolate sauce as needed (optional),1/2 cup Chocolate chips,1-1/2 cups Bottle gourd (lauki) - grated,1/2 cup Cocoa Powder - +2 teaspoons,1 teaspoon Vanilla Extract,Salt - a pinch,4 tablespoons Honey,1/4 cup Walnuts - chopped,1/2 cup Peanut Butter - or almond butter,1/2 cup Apple puree - (peeled,3/4 cup Rolled Oats - ground to flour, 50, Continental, To begin making Fruit And Nut Lauki Brownies Recipe, prep all the ingredients and keep them ready and handy.Grease and line a square brownie dish and set aside.
Also keep the oven on preheating mode at 175 C for about 10 minutes.Meanwhile, beat the nut butter (peanut butter or almond butter, apple sauce made by cooking the apple, grinding and pureeing them, vanilla extract and honey together in a bowl till it looks and feels homogenous.Add grated lauki into this and mix well.In another mixing bowl, mix together oat flour, salt, cocoa powder and baking soda.Combine the wet and dry ingredients together.
This should yield a thick batter.Toss the walnuts, cranberries and chocolate chips in 1-2 teaspoons cocoa powder and incorporate into the batter.
The batter should not be very runny.
You can adjust consistency with one or two teaspoons of oats flour if the batter is thin.Transfer the batter into the brownie dish and bake in a 175 C preheated oven for 28-30 minutes or until done.Insert a skewer in the middle of the dish to check if it is baked thoroughly.
If the skewer comes clean, the brownie is done.
Or else, you can continue baking for a couple of more minutes till done.Cool on a wired rack.
Cut into slices and then top the brownie with chocolate sauce/ganache and serve.This Fruit And Nut Lauki Brownies Recipe can also be served as a party dessert after a meal like Orange Flavored Barbecue Chicken With Fresh Salad Recipe during a barbeque party at home, or after a meal of Fettuccine Pasta with Roasted Red Bell Pepper Sauce Recipe with your family and friends., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/gauravi/Fruit_and_nut_Lauki_Brownies.jpg, 12
Ingredients: tomato,salt,yellow moong dal (split),ginger,cumin powder (jeera),green chilli,cardamom (elaichi) podsseeds,ghee,mint leaves (pudina),red chilli powder,water,cinnamon stick (dalchini),onion,coriander powder,turmeric powder,cloves (laung),garam masala powder

Maakhmi Dal Recipe-Sindhi Style Moong Dal, 2 Tomatoes - pureed,1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),2 teaspoon Garam masala powder,Salt - to taste,1 Cardamom (Elaichi) Pods/Seeds,1/2 cup Yellow Moong Dal (Split) - washed and soaked,2 Onions - finely chopped,2 teaspoon Coriander Powder (Dhania),1 cup Water,2 Cloves (Laung),1 tablespoon Ghee,2 teaspoon Ginger - chopped,2 tablespoons Mint Leaves (Pudina) - chopped,2 teaspoon Cumin powder (Jeera),2 teaspoon Red Chilli powder, 45, Sindhi, To begin making the Maakhmi Dal, wash and soak the moong dal for 30 minutes.In a pressure cooker, heat ghee on medium flame, add the cinnamon, cloves and cardamom.
To this add onions and fry until they turn into a nice deep golden brown colour.Once the onions get the nice brown colour, add the turmeric powder and red chili powder.
Mix well.Add the tomato puree at this stage and cook well, until the onion-tomato mix comes together.To this onion-tomato bhuna masala add coriander powder, cumin powder, garam masala, chopped pudina leaves and add salt as required.Add the soaked and drained dal, and water and close the pressure cooker.Pressure cook for 2 whistles and turn off the flame.
 Allow the pressure to release naturally.
Once you open the pressure cooker, mash the dal with the potato masher and mix well.
Serve this Maakhmi Dal, along with Phulka Recipe (Roti/Chapati) - Puffed Indian Bread and Tuk Patata - Aloo Took Recipe (Sindhi Styled Double Baked Crispy Potatoes), https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/_Maakhmi_Dal_Recipe_Sindhi_style_moong_dal.jpg, 17