anandhuvasudev/southindiandish huggingface dataset:
Ingredients: fish,turmeric powder,salt,ginger,coriander (dhania) leaves,cumin powder,rice cook,carrot,bay leaf,onion,oil,coriander powder,dry coconut,lemon,green peas,green onion take

 Assamese Fish Fried Rice (Recipe In Hindi),  oil - as per use, 1/2 cup green peas, 1 bay leaf, 1 teaspoon turmeric powder,2 cups rice - cook, green coriander - chopped, 1 teaspoon cumin powder, 1 carrot - cut into small pieces, 1 teaspoon lemon juice, 1 cup fish - cut in half, 1 inch Ginger - chopped, 2 tablespoons dry coconut - tighten, salt - as per taste, green onion - chopped Take, 1 onion - cut, 1 tablespoon coriander powder, 25, Assamese, To make Asamis fish fried rice, firstly wash and cut the fish into 1 inch.
Now mix coriander powder, turmeric powder, cumin and ginger in a bowl.
Now heat oil in a pan.
Add the spices prepared in the bowl and cook for 3 to 4 minutes.
Now add fish and cook for 5 minutes on low flame.
Remove the fish and keep it aside.
Now add bay leaves and onions to the remaining oil and cook till the onion becomes soft.
Now add coconut and cook for 2 to 3 minutes.
Now add lemon juice, peas and carrots to it and cook it for next 2 minutes.
Now add rice and mix it well.
After 1 minute add fish and mix.
Cook for 1 minute and then garnish with green coriander and green onions.
Serve Asamis Fish Fried Rice with Curd and Kachumbar Salad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Assamese_Fish_Fried_Rice_.jpg, 16
Ingredients: salt,green chilli,mustard seeds,curry leaves,dry red chillies seeds,onion,potato (aloo)

Odisha Style Aloo Husband Recipe -Aloo Mash Sabeeji, Salt - to taste,4 Potatoes (Aloo) - peeled,1 teaspoon Mustard seeds,1 Onion - chopped,3 Dry Red Chillies - seeds removed and torn,1 Green Chilli - chopped,1 sprig Curry leaves, 40, Oriya Recipes, To begin making the Odisha Style Aloo Bharta Recipe, pressure cook the potatoes with water and salt for about 4 whistles until it is done.Allow the pressure to release naturally and mash it using a potato masher.Heat a kadai with oil, add mustard seeds and allow it to splutter.
Add onions and saute until they turn translucent.Now add dry red chillies and green chillies and stir for few seconds.
Add the mashed potato and sprinkle salt and mix well.
Once done switch off the heat and serve the  Aloo Bharta hot.
Serve the Odisha Style Aloo Bharta Recipe along with Puri Recipe (Puffed Fried Indian Bread) and Sagu by the side to enjoy your morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-oct/Odisha_Style_Aloo_Bharta_Recipe_Aloo_Mash_Sabzi-9412.jpg, 7
Ingredients: salt,anardana powder (pomegranate seed powder),badi hari mirch (large green chilli) (less spicy bajji variety),dry ginger powder,cumin seeds (jeera),vinegar,walnuts,sunflower oil

Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies, 1-1/2 teaspoon Anardana Powder (Pomegranate Seed Powder) - powdered,1 teaspoon Dry ginger powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Vinegar,1 cup Walnuts,10 Badi hari mirch (Large Green Chilli) - (less spicy bajji variety),3 to 4 tablespoon Sunflower Oil, 60, Kashmiri, To prepare Bharit Marchavangun/Kashmiri Stuffed Chillies Recipe, first lightly dry roast walnuts, cumin seeds separately until fragrant, in a kadai.Then add the roasted walnuts, cumin seeds, pomegranate seeds powder, ginger powder and salt to taste into a blender and blend into smooth paste with very little water.
Keep aside.Wash and pat dry the chilies.
Make a slit in the center leaving the stem part intact.
If you do not like heat, scoop out the seeds.
I love heat, so left the seeds on.
Soak the slit chilies in vinegar for about 30 minutes.Remove the chilies from vinegar.
Do not throw the vinegar away, you can use it in cooking Chinese noodles/fried rice.Stuff the chilies with the walnut mix stuffing.Heat oil in a Pan for shallow frying.
Place few stuffed chilies a time and fry on low flame until browned and cooked on all sides.
Repeat the same procedure for all the stuffed chilies.Remove from stove and serve Bharit Marchavangun/Kashmiri Stuffed Chillies Recipe immediately as appetizer or side dish, with Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Barith_MarchavangunKashmiri_Stuffed_Chilies.jpg, 8
Ingredients: salt,cashew nuts water salt,coconut,mustard seeds,cloves garlic,curry leaves,sugar,white urad dal (split),dry red chillies,turmeric powder,coconut oil

Karwar Style Bibya Usal Recipe (Spiced Cashew Nut Sabzi), 1 teaspoon Sugar,1/2 cup Cashew nuts - soaked in warm water and salt for 15 minutes,3 tablespoons Fresh coconut - grated,2 teaspoons Coconut Oil,1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,3 Dry Red Chillies - broken (adjust to taste),Salt - to taste,4 cloves Garlic - crushed,Curry leaves - a few,1/4 teaspoon Turmeric powder (Haldi), 15, Karnataka, To begin making the Karwar Style Bibya Usal Recipe (Spiced Cashew Nut Sabzi), soak the cashews in warm water and a little salt for about 10 minutes.Heat oil in a heavy bottomed pan.
Once the oil is hot, add the mustard seeds and let them splutter.As the mustard splutters, add split black gram and fry till them till it turns golden brown.Break in the dry red chillies into half into the kadai and add curry leaves along with crushed garlicAfter a few seconds of frying them, add the cashew nuts and turmeric.
Toss cashews to mix with the tempering.
Keep sautéing for a couple of minutes on medium heat.Add salt, sugar and about 1/4 cup of water and mix everything well.
Now cover and cook in low heat for 5 to 10 minutes.
Cashew nuts should be soft but slightly crunchy.Add grated coconut and allow all the water to dry up with stirring.
Check for salt and adjust spices if needed, allow to sit for a minute and switch off.Serve Karwar Style Bibya Usal Recipe (Spiced Cashew Nut Sabzi) along with Karwar Style Muga Ambat and Phulkas for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Bibya_Usal_Karwar_Spiced_Cashew_nut_Sabzi_dry.jpg, 11
Ingredients: wheat bran,bananas,peanut butter,cranberries raisins,milk,cocoa powder,dates,walnuts,instant oats (oatmeal)

Chocolate Banana Smoothie Bowl Recipe, 2 tablespoon Instant Oats (Oatmeal),1 tablespoon Cocoa Powder,2 tablespoons Peanut Butter,1 cup Milk,4 Dates - pitted and chopped,2 tablespoons Cranberries - or raisins,1/4 cup Wheat Bran,4 tablespoons Walnuts - chopped,1 Ripe Bananas - sliced,3 Ripe Bananas - chopped into chunks, 10, Continental, To begin making the Chocolate Banana Smoothie Bowl Recipe into a tall jar of the blender add the ripe bananas, milk, peanut butter, oats, cocoa powder and soft pitted dates.
Blend well to make a smooth puree.Once all the ingredients are blended well transfer the Chocolate Banana Smoothie into a smoothie bowl.
Top the Chocolate Banana Smoothie with chopped walnuts, banana slices, wheat bran flakes and few cranberries or raisins.Serve the Chocolate Banana Smoothie Bowl immediately or chilled.
Serve Chocolate Banana Smoothie Bowl Recipe on its own for breakfast to give you a healthy start to your day., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Chocolate_banana_Smoothie_Bowl_Recipe_7_1600.jpg, 9
Ingredients: salt,ginger,coconut,cumin (jeera) seeds,button mushrooms,water,coriander (dhania) seeds,garlic,onion,dry red chillies,coconut milk,tamarind,turmeric powder,green chillies,sunflower oil

Mushroom Caldine Recipe | Vegetarian Goan Mushroom Curry, 4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Salt - or to taste,20 grams Tamarind,1 teaspoon Cumin (Jeera) seeds,2 Green Chillies - slit,1 Onion - finely chopped,400 grams Button mushrooms,1/2 cup Fresh coconut,5 Garlic - finely chopped,1/2 teaspoon Coriander (Dhania) Seeds,1/4 cup Water,1 inch Ginger - finely chopped,1 teaspoon Sunflower Oil - for cooking,1 cup Coconut milk, 25, Goan Recipes, To begin making the Mushroom Caldine recipe, first prep and measure all the ingredients and keep them ready.
In a small jar of the mixer grinder, add the coconut, red chillies, tamarind, coriander seeds, cumin seeds and turmeric powder.
Add 1/4 cup of warm water and blend to make a smooth paste.Cut the mushrooms either into slices or halfs or you can leave them as whole.
Its a personal choice of how you like your mushrooms.
I like them sliced lengthwise.
Heat oil in a pan; add the onion, garlic, ginger and green chillies.
Saute until the onions are tender and lightly browned.Once the onions are lightly brown, add the tomatoes and saute for about a minute until it turns soft and mushy.
Cover the pan to fasten the cooking process of the tomatoes.Once the tomatoes have softened, add the mushrooms and saute until the mushrooms are almost cooked.They will shrink in size and release water.
At this stage, add the caldine masala paste, coconut milk and salt to taste.Give the mushroom caldine a brisk boil for about 3 minutes and turn off the heat.
Check the taste and adjust the salt accordingly.Stir in chopped coriander leaves and transfer the mushroom caldine to a serving bowl and serve hot.Serve Mushroom Caldine along with Toasted Buttered Pav Buns or Whole Wheat Laccha Paratha for a quick simple delicious meal together., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Mushroom_Caldine_Recipe___Vegetarian_Goan_Mushroom_Curry_11_1600.jpg, 15
Ingredients: ice cubes,water,vanilla,brown sugar (demerara sugar),coconut milk,tea monk bodh second flush black tea

Thai Ice Tea Recipe, 1/4 cup Honey,2 cups Ice cubes,1 teaspoon Vanilla Extract,1/4 cup Brown Sugar (Demerara Sugar),1-1/2 cups Coconut milk,2 tablespoons Tea Monk Bodh Second Flush Black Tea,4 cups Lukewarm Water, 15, Thai, To begin making the Thai Ice Tea, in a large saucepan, bring water to a boil and turn off the heat.
Add the tea leaves and stir.
Let the tea brew for 5 minutes.Strain the tea into a pitcher and discard the tea leaves.
Stir in the honey, brown sugar and vanilla extract.Stir well to dissolve all the sugar until it combines it well into the tea.
Check the taste and adjust the sweetness accordingly.
Refrigerate the tea for 3 to 4 hours.Once tea is chilled, prepare serving glasses with generous portions of ice.Fill 3/4 th of the glass the brewed Bodh Second Flush Black Tea.
 Finally top it with coconut milk, stir gently and serve.Serve the Thai Ice Tea Recipe at a party or simply for a cozy sunday dinner with family along with dimsums or crispy lotus stems., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Thai_Ice_Tea_Recipe_1600.jpg, 6
Ingredients: salt,karela (bitter gourd pavakkai) cylindrical,kalonji (onion nigella seeds),amchur (dry mango powder),ajwain (carom seeds),cloves garlic,curd,badam (almond) skin,onion,coriander powder,turmeric powder,sunflower oil

Awadhi Style Karela Ka Dulma Recipe - Stuffed Bitter Gourd In Yogurt Gravy, 2 teaspoon Kalonji (Onion Nigella Seeds),Sunflower Oil - for cooking,Salt - to taste,2 teaspoon Coriander Powder (Dhania),2 teaspoon Ajwain (Carom seeds),2 Karela (Bitter Gourd/ Pavakkai) - cut cylindrical,6 cloves Garlic - chopped,5 Badam (Almond) - blanched and skin peeled,1 teaspoon Turmeric powder (Haldi),3 tablespoon Curd (Dahi / Yogurt),1 teaspoon Amchur (Dry Mango Powder),3 Onions - chopped, 40, Awadhi, To begin making the Awadhi Style Karela Ka Dulma Recipe -Stuffed Bitter Gourd Simmered in Yogurt Gravy by cleaning and cutting the bitter into 2 inch length cylindrical shapes, remove the inner white part with the seeds using a spoon and hollow out the karela cylinders.Soak these cut bitter gourd in water mixed with salt solutions so that it reduces the bitterness little.Next is to make the stuffing so heat a flat non stick pan, add the kalonji seeds, fenugreek seeds, cashew nuts and almonds and roast it for 2 minutes until the nuts are roasted and stars to turn golden brown in colour.Then using a hand blander, blend it into a coarse paste.
Heat another pan with oil, add ginger, garlic, onions and chilies, sauté till the onions are translucent.Add the powdered nuts and seeds and give it a stir.
Once done, stuff it inside the karela tightly.
Add these into the remaining stuffing on the pan and fry it for few minutes.Add curd and coat it evenly, making sure that the karela does not break.
Simmer Awadhi Style Karela Ka Dulma Recipe for 2 minutes by closing it with a lid.Serve the Awadhi Style Karela Ka Dulma Recipe (Stuffed Bitter Gourd Simmered In Yogurt Gravy) along with Whole Wheat Lachha Paratha Recipe and Palak Raita for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Awadhi_Style_Karela_Ka_Dulma__Recipe__Stuffed_Bitter_Gourd_Simmered_In_Yogurt_Gravy_Recipe.jpg, 12
Ingredients: turmeric powder,salt,rye,ginger,tamarind paste lemon,asafoetida,jaggery,red chilli powder,fenugreek seeds,curry leaves,sesame oil,green chillies

 Tamarind Ginger Chutney,  3 tbsp jaggery, 1/4 tsp fenugreek seeds, 1/4 tsp red chilli Powder, 1/4 tsp asafoetida, 2-3 curry leaves - finely chopped, 1/4 tsp turmeric powder, 2 tbsp green chillies - cut, 1/4 tsp rye, salt - as per taste, 2 tbsp ginger - cut,1 cup tamarind paste - as much as lemon, 1 tbsp sesame oil, 30, South Indian Recipes, To make the Puli Engi recipe, first heat the oil in a saucepan.
Add the mustard seeds, fenugreek seeds and cook for 10 seconds.
Now add asafoetida, curry leaves, ginger, green chilli and cook for 30 seconds.
Now add turmeric powder, tamarind paste, red chilli powder, jaggery, salt and cook for 1 minute.
Now boil in this mixture Come on After boiling, reduce the heat and let it cook for 15 minutes.
Turn off the flame and serve.
Serve Puli Engi with ghee roast dosa and filter coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Chutneys/Puli_Ingi.jpg, 12
Ingredients: salt,coriander (dhania),hung curd (greek yogurt),ginger,cauliflower (gobi),red chilli powder,cloves garlic,onion,coriander powder,potato (aloo),garam masala powder,sunflower oil

Whole Masala Gobhi Recipe - Spiced Whole Roasted Cauliflower Masala, 2 teaspoons Coriander Powder (Dhania),1 teaspoon Garam masala powder,3 tablespoons Sunflower Oil,Salt - to taste,1 inch Ginger - grated,Coriander (Dhania) Leaves - a bunch,2 cloves Garlic - grated,1 Cauliflower (gobi),1 cup Hung Curd (Greek Yogurt),2 teaspoon Red Chilli powder,2 Onions - diced,2 Potatoes (Aloo) - diced, 50, Indian, To begin making the Poori Masala Gobhi Recipe, wash the cauliflower and remove the stem and leaves, while keeping the cauliflower as a whole.
Boil the whole cauliflower in a large pot filled with water for 10 minutes until it is just about cooked through.
The color of the cauliflower to a greenish color.
Once done, remove the cauliflower from the water and allow it to cool a bit.Preheat the oven to 200 C.In a small bowl, mix together yogurt, a tablespoon of oil, red chili powder, coriander powder, garam masala powder, ginger garlic paste and salt.Once the cauliflower is cool, rub the yogurt mixture all over the cauliflower, potatoes and onions.Brush an oven proof skillet or roasting pan with oil.
The pan should be large enough to fit the cauliflower, potatoes and onions.Place the poori gobi (cauliflower) along with the along with onions and potatoes in the roasting pan.Drizzle with the remaining oil over the poori gobi masala.
Bake the poori gobi masala in a preheated oven for 20 -25 minutes till the top is golden brown and the cauliflower is cooked through.
Since the cauliflower is already partially cooked, this process will not take time.Once you notice it is cooked, remove the Poori Masala Gobi from the oven and serve.Optionally sprinkle some chaat masala over the Poori Masala Gobhi Recipe and serve it as a side dish for dinner or for parties along with Lachha Parathas and Punjabi Dal Tadka and Paneer Butter Masala., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Poori_Masala_Gobhi.jpg, 12
Ingredients: salt,tamarind water,coconut,jaggery,red chilli powder,cloves garlic,drumstick,mangalorean cucumber the skin,dry red chillies,coriander (dhania) seeds,turmeric powder

Konkani Style Maskasangi Magge Koddel Recipe-Drumstick and Mangalore Cucumber Curry, 1 tablespoon Coriander (Dhania) Seeds,1 Drumstick - cut into 1 inch,Salt - to taste,1 Mangalorean cucumber - cut into small pieces with the skin,1 teaspoon Red Chilli powder,1 cup Tamarind Water,1/2 cup Fresh coconut,1 tablespoon Jaggery,1 teaspoon Turmeric powder (Haldi),5 Dry Red Chillies,4 cloves Garlic - roughly chopped, 50, Konkan, To begin making the Maskasangi Magge Koddel Recipe, prep all the ingredients and keep them aside.We will first begin to roast the ingredients to be ground into a masala  in "Masala To roast and grind"In a small skillet, roast red chillies and coriander seeds until well roasted.
 Grind it along with coconut, add a little water to make a smooth paste.Heat a pressure cooker with oil, add some crushed garlic and saute for 10 seconds.
Add the mangalore cucumber and drumsticks and the tamarind water.Add in the ground masala mixture, jaggery, chilli powder and salt and about 1/2 cup of water.
Cover the pressure cooker and cook for 2 to 3 whistles.Once done, turn off the heat and allow the pressure to release naturally.
Check the salt and seasonings and adjust to suit your taste and serve warm.Serve the Maskasangi Magge Koddel Recipe with steamed rice or Mangalorean Neer Dosa and Chettinad Pepper Chicken Dry Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Maskasangi_Magge_Kodel_Recipe_Drumstick_and_Mangalore_Cucumber_Curry.jpg, 11
Ingredients: cashew nuts,baking powder,milk,tutti frutti,caster sugar,custard powder (vanilla flavoured),flour (maida),butter

Karachi Biscuits Recipe, 1-1/2 cups All Purpose Flour (Maida),1 teaspoon Baking powder,1/2 cup Butter - at room temperature,1 cup Caster Sugar,3/4 cup Tutti frutti,5 tablespoons Milk,1/4 cup Cashew nuts - chopped,1/2 cup Custard powder - (vanilla flavoured), 35, Indian, To prepare Karachi Biscuits Recipe, in a large mixing bowl, sieve in All-purpose flour and Custard powder and Mix well.Add in roughly chopped cashew nuts and Tutti frutti.
Mix.In another mixing bowl add butter and powdered sugar.
Cream the butter and sugar well by whisking and then add in milk.
Whisk everything together.Once the milk, butter and sugar are well combined, add prepared mixture of flour, custard nuts and tutti frutti, in batches.
Make sure there are no lumps.Add a little mil if you feel that the dough is too dry.Roll the prepared dough to form rectangular logs or any desired shapes and cover it using a cling wrap and freeze it for about 15 mins or until it become firm.Meanwhile, preheat oven at 180 Deg C.Once firmed, remove cling wrap from the dough and cut into even sized biscuits.Arrange cookies to be baked on a baking sheet with 1 inch gap in between and bake in preheated oven for about 15 minutes or until the cookies start darkening in colour.Once the completely cooled store Karachi Biscuits recipe in airtight containers and enjoy with Ginger Cardamom Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/happytrioexplains-gmail.com/Karachi_Biscuits__Eggless_Tutti_Frutti_Cookies.jpg, 8
Ingredients: mace,star anis,turmeric powder,nutmeg powder,cinnamon,asafoetida,st flower,dry red chillies,poppy seeds,fennel seeds,coriander seeds,cumin seeds,black pepper

 Malvani Masala Powder Recipe, 6 dry red chillies, 1 tbsp whole black pepper, 5 mace, 2 tbsp coriander seeds, 2 tbsp poppy seeds, 2 star anis, 3 Stone Flower, 1 tbsp fennel seeds, 5 long, 1 Tbsp Nutmeg Powder, 1 Tsp Asafoetida, 3 inch cinnamon, 2 Tsp Turmeric Powder, 1 tbsp cumin seeds, 15, Maharashtrian Recipes, To make Malwani Masala Powder recipe, firstly put coriander seeds, cumin, fennel, whole black pepper, poppy seeds in a pan and roast it for 2 minutes.
Add the flowers, nutmeg powder, turmeric powder, asafoetida and cook for 3 minutes.
Let it cool and grind it in a mixer grinder., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Malvani_Masala_Recipe_.jpg, 13
Ingredients: salt,mustard seeds,coconut,red amaranth leaves you can spinach also,tamarind marble,white urad dal (split),dry red chillies,curry leaves,cumin seeds (jeera),green chillies,sunflower oil

Padipe Saasmi Recipe - Udupi Style Amaranth Leaves Curry With Coconut & Tamarind, 1 cup Fresh coconut - grated,2 Green Chillies,4 Dry Red Chillies,1-1/2 teaspoon Sunflower Oil,1 teaspoon White Urad Dal (Split),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 Tamarind - marble sized,2 Dry Red Chillies,12 sprig Red Amaranth Leaves - You can use spinach also,1 teaspoon Sunflower Oil,1 sprig Curry leaves, 35, Udupi, To begin making the Padipe Saasmi Recipe, pluck the amaranth leaves, include some of the tender stem as well.
Wash the leaves and stem well in water.
Drain the leaves from water.
Chop them finely.
Soak tamarind in 1/2 cup water for about 30 minutes.Grind together coconut, dry red chilies, green chillies, mustard seeds and cumin seeds into a thick and smooth paste.Heat oil in a heavy bottomed pan.
Add the ground paste and cook until the raw smell is gone.Add chopped spinach/amaranth leaves and saute for about 5 to 7 minutes.
Add salt to taste and tamarind extract or juice to the curry.Heat oil in a tadka pan.
Add mustard seeds and allow it to splutter.
Add dry red chilies, urad dal and curry leaves.
Once urad dal begin to turn golden brown remove the pan from heat and pour it into the spinach curry.
Turn off flame and serve hot.Serve Padipe Saasmi along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Padipe_Saasmi_Udupi_Style_Amaranth_Leaves_Curry_with_coconut__Tamarind.jpg, 11
Ingredients: green chillies,salt,coconut,ghee,cardamom (elaichi) podsseeds,bay leaf (tej patta),asafoetida (hing),raisins,dry red chilli,sugar,cinnamon stick (dalchini),cumin seeds (jeera),ginger paste,turmeric powder,chana dal (bengal gram dal)

Bengali Style Cholar Dal Recipe-Chana Dal, 2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Fresh coconut - grated,1 teaspoon Ginger - paste,1 inch Cinnamon Stick (Dalchini),2 to 3 Dry Red Chilli,1/2 cup Fresh coconut - slices,3 Cardamom (Elaichi) Pods/Seeds,5 to 6 Raisins,Salt - (adjustable),2 tablespoons Ghee,2 cups Chana dal (Bengal Gram Dal),1/2 teaspoon Sugar,1 Bay leaf (tej patta),1/2 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing), 50, Bengali Recipes, To begin making the Cholar Dal recipe, wash dal under running water nicely till clear water appear.In a pressure cooker, add dal with salt, turmeric, bay leaf, cardamom, cinnamon and water till the dal is immersed.Pressure cook for 2 to 3 whistles as we don't want the dal to get mashed completely.Once the dal is cooked, keep aside and prepare the tempering.Heat ghee in a wok/kadhai and add cumin seeds and asafoetida, wait till cumin crackles.Now add green chilies, ginger paste, raisins and saute for a while.Add in the cooked dal and grated coconut and stir well.Check salt again and adjust if required, cover the lid and cook for 10 to 12 minutes in low flame.Once the dal is done, add a generous pinch of sugar along with some coconut slices before turning off the gas.Serve hot and delicious Cholar Dal with fluffy Bengali Luchi for a perfect Bengali meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/CHOLAR_DAL.jpg, 15