anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,coconut,mustard seeds,curry leaves,white urad dal (split),banana stem dices,coconut oil,green chillies

Banana Stem Thoran Recipe - Ayurvedic No Onion No Garlic Recipe, 1 teaspoon White Urad Dal (Split),2 Green Chillies,1/2 teaspoon Mustard seeds,2 sprig Curry leaves,Salt - to taste,1/2 cup Fresh coconut - grated,1 teaspoon Coconut Oil,300 grams Banana Stem - peeled and cut into dices,1 sprig Curry leaves, 40, Kerala Recipes, To begin making the Banana Stem Thoran Recipe, prepare all the ingredients and keep them aside.Add the banana stem into the pressure cooker, add 1/4 cup of water and salt and pressure cook for 2 whistles.Release the pressure immediately, by placing the cooker under cold running water.It is important to release the pressure immediately, so the banana stem does not become soggy.Into a blender, blend the coconut, curry leaves and green chillies into a coarse mixture.Stir this mixture into the cooked banana stem and keep aside.Heat oil in a tadka pan; add the mustard seeds and urad dal.
Allow it to crackle and the dal to turn crisp and golden brown.Once done, stir in the curry leaves and turn off the heat.Pour the tadka over the banana stem thoran and stir.
Check the salt and adjust to suit your taste.Serve the Banana Stem Thoran along with Nellikai Rasam (Whole Gooseberry Rasam) Recipe and Steamed Rice for lunch or even pack it into your lunch box along with Phulkas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Raw_Papaya_Thoran_Recipe__Ayurvedic_No_Onion_No_Garlic_Recipe.jpg, 8
Ingredients: salt,cumin powder (jeera),chaat masala powder,tomato seeds,red chilli powder,virgin olive oil,kabuli chana (white chickpeas),green bell pepper (capsicum),coriander (dhania) leaves,lemon,rajma (large kidney beans),cucumber,red onion,black eyed beans (lobia)

Three Bean Salad Recipe, 2 teaspoons Extra Virgin Olive Oil - (optional),1 tablespoon Lemon juice,3 sprig Coriander (Dhania) Leaves - finely chopped,3/4 teaspoon Cumin powder (Jeera) - roasted,1 Tomato - seeds removed and chopped,Salt - to taste,1/2 teaspoon Chaat Masala Powder,1 Red onion - finely chopped,1/2 cup Kabuli Chana (White Chickpeas) - soaked overnight,1/2 Cucumber - thinly sliced,1/4 Green Bell Pepper (Capsicum) - chopped,1/2 cup Rajma (Large Kidney Beans) - soaked overnight,1/2 cup Black Eyed Beans (Lobia) - soaked overnight,1/2 teaspoon Red Chilli powder, 30, Mexican, To begin making the Three Bean Salad, we will pressure cook the legumes that are soaked overnight 3 cups of water in pressure cooker with some salt.
Pressure cook for at least 6-8 whistle.
Allow the pressure to release naturally and drain any excess water.
Meanwhile prep and cut all the vegetables for the salad and keep it ready.
Combine all the above ingredients (cooked legumes, onion, tomato, cucumber, bell peppers, spice powders and coriander leaves)  mentioned above in a large bowl.
Mix everything properly and taste check for seasoning.
Allow the flavours to blend.
Serve immediately.
Serve Three Bean Salad as a side dish along with Roasted Tomato and Pumpkin Soup for a weeknight dinner.
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Ingredients: coconut milk,salt,cumin powder (jeera),sunflower oil,spinach,coriander (dhania) leaves,cloves garlic,red chilli flakes,gram flour (besan),onion,lemon,sweet potatoes skin,thyme leaves,black pepper powder,mint leaves (pudina),dried oregano

Spinach And Sweet Potato Kofta In Green Curry Recipe, 2 Sweet Potatoes - skin peeled and cut into chunks,1/2 teaspoon Cumin powder (Jeera),4 cloves Garlic,1 cup Spinach - chopped,Salt - to taste,2 teaspoon Red Chilli flakes,1 Onion - chopped,2 teaspoons Dried oregano,1/2 cup Coriander (Dhania) Leaves,2 tablespoons Gram flour (besan),1/2 cup Mint Leaves (Pudina),1 Lemon juice,1 Red Chilli flakes,4 cloves Garlic - chopped,Sunflower Oil,1/2 cup Coconut milk,1 teaspoon Black pepper powder,1 teaspoon Dried Thyme Leaves, 50, Continental, To begin making the Spinach and Sweet Potato Kofta in Green Curry Recipe, we will boil the sweet potato in a pressure cooker with water for about 4 whistle.
Till they are just soft.
If you over boil the sweet potato then it will be hard to shape them to balls.
Heat a kadai with oil, add chopped garlic and saute until they soften.
Add chopped onions and saute them till they turn translucent.Add spinach leaves and saute till the spinach leaves leave out water and completely dries up.
Add all the seasonings mentioned including dried thyme leaves, dried oregano, red chilli flakes and black pepper powder.Add in the cooked sweet potato and sprinkle salt according to your palate and also add besan flour.
By using potato masher, mash them well and combine the mixture together.Switch off the heat and allow it cool down.
Shape them into medium sized balls and keep it aside.Heat a kuzhi paniyaram pan with little oil in each cavities.
Place the kofta balls in the pan's cavities; drizzle the kofta's with a little oil and pan fry them until golden brown on both sides.You will have to flip the kofta balls so they fry on all sides evenly.
Keep it aside.To make the CurryGrind the coriander leaves, mint leaves and garlic in a mixer with water to a smooth paste.Heat a big casserole and add the ground paste, with all the seasonings and add coconut milk.
Leave it to boil.Check for salt and adjust the seasonings as per your requirements.
Switch off the heat and add the koftas one by one and serve hot.Serve the Spinach and Sweet Potato Kofta in Green Curry Recipe along with Butter Garlic Naan Recipe and Kelfulachi Bhaji Recipe (Banana Floweret Stir Fry Recipe) for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spinach_and_Sweet_Potato_Kofta_in_Green_Curry_Recipe_.jpg, 16
Ingredients: salt,green beans (french beans),ginger,rice,bay leaves (tej patta),cardamom (elaichi) podsseeds,mint leaves (pudina),red chilli powder,cloves garlic,carrot,figaro pure olive oil,pearl onion (sambar onion),green peas (matar),coriander (dhania) leavesor mint leaves,cloves (laung),coriander powder,potato (aloo),turmeric powder,green chillies

Chettinad Vegetable Pulav Recipe -, 2 Potatoes (Aloo) - peeled and diced,1 cup Rice - washed well in water,1 Carrot (Gajjar) - diced,1 tablespoon Figaro Pure Olive Oil - for cooking,1/4 cup Mint Leaves (Pudina) - finely chopped,Salt - to taste,1 inch Ginger - grated,2 Cardamom (Elaichi) Pods/Seeds,2 Green Chillies - slit,2 cloves Garlic - grated,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/4 cup Green peas (Matar) - steamed,12 Green beans (French Beans) - chopped,3 Cloves (Laung),1 teaspoon Turmeric powder (Haldi),1 Bay leaves (tej patta) - torn into half,12 Pearl onions (Sambar Onions) - finely chopped,1/4 cup Coriander (Dhania) Leaves - finely chopped or mint leaves, 60, Chettinad, To begin making the Chettinad Vegetable Pulao, first prepare the entire ingredient like chopping the vegetables and getting all the ingredients measured and keeping it handy.
Soak the rice for 30 minutes.Pound the ginger and garlic in a pestle and mortar and keep aside.Into the pressure cooker, add a tablespoon of Figaro Olive Oil.
 Add the ginger garlic and saute for a few seconds.
Add the chopped pearl onions, saute until softened and not caramelized.Once the onions are softened, add in the spices, the powder, rice and vegetables.
Add water, salt to taste and cover the pressure cooker.
Cook for 3 to 4 whistles and turn off the heat and allow the pressure to release naturally.Once the pressure has released, open the cooker, stir in  Figaro Extra Virgin Olive oil to add to the flavor and serve warm.Serve the Chettinad Vegetable Pulao along with Tomato Onion Raita and Vegetable Kurma for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/4-Chettinad_Veg_Pulao_Recipe_Figaro_Pure_Olive_Oil-1.jpg, 19
Ingredients: baking powder,wheat flour,butter cold,ragi flour (finger millet nagli),sugar,milk knead the dough

Eggless Ragi & Whole Wheat Crisp Biscuits Recipe, 2 tablespoons Milk - to knead the dough,1/2 cup Sugar - powdered,1/2 cup Ragi Flour (Finger Millet/ Nagli),1 teaspoon Baking powder,1/2 cup Whole Wheat Flour,1/2 cup Butter - cold, 80, Continental, To begin making the Eggless Ragi & Whole Wheat Crisp Biscuits recipe, firstly roast the ragi flour in a cast iron pan on a medium low flame.
Keep tossing for a few minutes until the aroma of roasted flour fills the air.In a mixing bowl, add sifted whole wheat flour and the roasted ragi flour.Also add sifted baking powder to the flour and give it a gentle mix.Refrigerate butter for 20 minutes and cut it into cubes.
Add these butter cubes to the flour mix.
Mix the flour with the butter with your finger tips till you get a coarse mixture.
Add powdered sugar and mix.Add milk 1 tablespoon at a time and bring the mixture together like a dough.
If you add too much liquid or too less liquid it will not hold the shape and will crumble.Cover it with a cling wrap and refrigerate for 15 to 20 minutes.Roll the dough on a flat counter using a roller pin.
You may dust a little with wheat flour to prevent it from sticking.The rolled dough should not be very thin nor very thick, just right.Cut it into desired shapes.
I am using a circular biscuit cutter, you can use cookie cutters or even lids.Place the biscuits on a greased baking sheet.
You can use a sharp knife or spatula to lift it up.
You can line the baking sheet with parchment paper.
I am using a silicon mat to prevent sticking to the bottom.You can make striped design with a fork and bake it in a preheated oven on 180 degree C for 15 to 18 minutes in the middle rack until they acquire a slight brown colour.The biscuits will still me soft as you remove them from the oven.
Let the cool down on a wire rack until they become crisp and delicious!Serve Eggless Ragi & Whole Wheat Crisp Biscuits with a cup of Masala Chai and Paneer Tikka Wraps for a tea break with your friends and family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anshu_Pande/Ragi__Whole_Wheat_Biscuits.jpg, 6
Ingredients: salt,papad,coriander (dhania) leaves,chaat masala powder,red chilli powder,onion,wheat flour kneaded dough,garam masala powder,sunflower oil

Papad Parathas Recipe, 1 teaspoon Sunflower Oil - (more to smear),Salt - to taste,1/4 teaspoon Chaat Masala Powder,3/4 cup Onions - finely chopped,1/4 teaspoon Red Chilli powder,1/3 cup Coriander (Dhania) Leaves - finely chopped,5 Papad - fried and crushed,1-1/2 cups Whole Wheat Flour - kneaded to dough,1/4 teaspoon Garam masala powder, 40, Indian, To begin with Papad Parathas, firstly fry the papads and crushed them in a bowl.In an another bowl, mix finely chopped onions, cilantro, red chilli powder, garam masala, chaat masala, some salt and 1 teaspoon oil.
Mix everything well and keep it aside.Mix crushed papads and the onion masala when you are ready to roll the Parathas.Roll out the Paratha into medium roti size and place 1-2 tablespoon of papad stuffing on the centre of Parathas.Close all the edges in a middle and make balls out of it.
Roll the stuffed papad ball again and make Paratha.Place the paratha on a heated Tawa or pan.
Cook it as you would cook plain paratha.
Cook one side with oil or ghee until light golden brown spots appear on one side.Repeat the same process for the naming dough and masala and make all the parathas like this.Serve Papad Parathas with Dhaniya Pudina Chutney and Lauki Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rupal_Patel/Papad_Parathas.jpg, 9
Ingredients: salt,wheat flour,cumin powder (jeera),sunflower oil,coriander powder,amchur (dry mango powder),fennel seeds (saunf),methi leaves (fenugreek leaves),bajra flour ( pearl millet),turmeric powder,sesame seeds (til seeds),red chilli powder green chilli paste,garlic paste

Methi Bajra Poori Recipe, 1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for deep frying,1 teaspoon Red Chilli powder - or green chilli paste,1 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),2 teaspoon Sunflower Oil - hot,1/2 cup Whole Wheat Flour,1 teaspoon Coriander Powder (Dhania),1 cup Bajra Flour ( Pearl Millet),2 teaspoon Sesame seeds (Til seeds),2 teaspoon Fennel seeds (Saunf),1 teaspoon Garlic - paste,1 cup Methi Leaves (Fenugreek Leaves) - cleaned, 70, Indian, To begin making the Methi Bajra Poori, firstly mix all the ingredients except the oil for deep frying, in a mixing bowl or in the bowl of a food processor.Gradually add water and knead it into a firm yet pliable dough.
Cover the dough and let it rest for 30 minutes.Make small balls from the dough.
Roll them out into small round discs.
Keep them covered till they are ready to be fried.Heat oil in a Kadhai/Wok.
Gently slide in the rolled poori or 2-3 pooris (depending on the size of your wok).Deep fry on medium high heat until they puff and turn golden brown on both sides.Take out the pooris using a slotted spoon and place on absorbent paper.
Serve hot.Serve Methi Bajra Poori on its own as a snack or it can be teamed up with Aloo Dum or any other curry for an indulgent meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Methi_Bajra_Poori.jpg, 13
Ingredients: baking powder,wheat flour,salt,bananas,nutmeg powder,baking soda,curd,vanilla,canola oil,brown sugar (demerara sugar),chia seeds,walnuts,sunflower seeds sprinkling on top,cinnamon powder (dalchini)

Healthy Spicy Banana Cake Recipe, 1 tablespoon Chia Seeds,2 cup Whole Wheat Flour,1/2 cup Canola Oil,1 teaspoon Baking powder,1/4 teaspoon Salt,1 teaspoon Cinnamon Powder (Dalchini),3/4 teaspoon Baking soda,1/2 cup Brown Sugar (Demerara Sugar),1 teaspoon Nutmeg powder,3/4 cup Curd (Dahi / Yogurt),1-1/2 Ripe Bananas,1/2 teaspoon Vanilla Extract,2 tablespoon Sunflower seeds - and few more for sprinkling on top,3 tablespoon Walnuts - chopped, 45, Continental, To begin making the Healthy Spicy Banana Cake Recipe, get the all ingredients ready.
Preheat oven at 180 degrees C.
Grease a 9 inch baking loaf tin with oil.Sift  the flour along with baking powder, baking soda and salt into a mixing bowl.Add cinnamon powder and grated nutmeg.
In another mixing bowl beat sugar and oil.
Later add curd once sugar is dissolved.In the mixer put in banana and chia seeds and blend them to a puree.Add this puree in the oil sugar curd mixture and mix well.
Add vanilla essence.Now add the dry ingredients in the wet ingredients' bowl in parts.
Cut and fold the mixture.If the mixture looks too dry add little milk at a time.
Cake batter using whole wheat flour is thicker than that of all purpose flour.
  Add sunflower seeds and chopped walnuts in the batter.Pour the batter in the greased baking pan.
Tap the baking pan to avoid air bubbles.
Sprinkle Sunflower seeds on the top and bake in preheated oven for about 35-40 minutes.Check the readiness with the toothpick.
Toothpick comes out clean is the indication that cake is baked.Cool the cake on wire rack.Serve Healthy Spicy Banana Cake Recipe along with Fresh Figs Strawberry and Banana Smoothie Recipe for an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ankitalivelife-gmail.com/Healthy_Spicy_Banana_Cake_recipe_edited.jpg, 14
Ingredients: tomato,salt,coconut,gingelly oil sunflower oil,cloves garlic,curry leaves,black peppercorns,red chilli powder,dry red chillies,onion,methi seeds (fenugreek seeds),coriander (dhania) seeds,tamarind paste,cumin seeds (jeera),turmeric powder,sardine fish

Fenugreek Spiced Sardine Fish Curry Recipe, Curry leaves - a few sprigs,1-1/2 Onion - finely chopped,1/2 teaspoon Whole Black Peppercorns,4 tablespoons Coriander (Dhania) Seeds,Salt - to taste,1 tablespoons Tamarind Paste,3/4 cup Fresh coconut - grated,1/2 teaspoon Cumin seeds (Jeera),6 Dry Red Chillies,1/2 tablespoon Red Chilli powder - (adjust to taste),1-1/2 Onion - coarsely chopped,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 Tomatoes - finely chopped,Gingelly oil - or sunflower oil to cook,500 grams Sardine fish - cleaned and chopped,10 cloves Garlic - minced,1/4 teaspoon Turmeric powder (Haldi), 35, Indian, To begin making Fenugreek Spiced Sardine Fish Curry Recipe, prepare all the ingredients first, clean the fish and chop it to desired size.Now heat a tawa with some gingelly oil.
Once it is heated, add the jeera, whole black peppercorns, dry red chillies, coriander seeds on medium heat and roast them till a nice aroma emerges.Add the coarsely chopped onions, and garlic and saute a bit till the onions are translucent.
Once done, add the fresh grated coconut and stir for a minute or so, till toasted.
Switch off heat once done, and allow to cool on a plate, pot which we will need this to grind.Meanwhile in the same kadai/pot, heat a bit of gingelly oil, add cumin seeds and allow to sizzle.
After a few seconds of adding cumin seeds, add the curry leaves, stir a bit so that the curry leaves splutter.Immediately add the finely chopped onions and fenugreek seeds, saute and cook till the onions are translucent.To the kadai, add chopped tomatoes, and continue cooking on medium heat till the tomatoes turn mushy.
Turn off till the ground paste is ready.By this time, the oil roasted ingredients would be cooled.
Take those in a mixer grinder and grind them into a smooth paste by adding enough water.Add this paste to the mushy tomatoes in the kadai on medium heat and cook further for about 5 minutes or the gravy kind of comes together from sides.Add the tamarind paste and required water for the gravy.After a minutes, add in the sardine fish pieces, required salt and cook covered for about 8-10 minutes on medium heat or till the fish is cooked well.Serve Fenugreek Spiced Sardine Fish Curry Recipe with Chicken Cutlet Recipe and Steamed Rice Recipe  or Ghee Rice Recipe | Neychoru for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Non_Veg_Recipes/Grandmas_s_fish_curry_recipe.jpg, 16
Ingredients: salt,karela (bitter gourd pavakkai),asafoetida (hing),ajwain (carom seeds),red chilli powder,cloves garlic,gram flour (besan),turmeric powder

Kare Badge Badge Papa Badge Badge Badge |, 1 Karela (Bitter Gourd/ Pavakkai) - cut into roundels,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/2 cup Gram flour (besan),1 teaspoon Ajwain (Carom seeds),3 cloves Garlic - finely chopped,1/2 teaspoon Red Chilli powder,1 pinch Asafoetida (hing), 20, Indian, To begin making the Karela Bajji Recipe, wash the karela thoroughly, lightly peel off the skin and cut them into roundels of medium thickness.
*For the Karela Bajji BatterIn a mixing bowl, combine all the ingredients of bajji batter which includes gram flour, turmeric powder, ajwain, garlic, red chilli powder, asafoetida, and salt.Mix in just enough water to form a thick batter to thickly coat back of a spoon.
Keep the bajji batter aside.Heat oil in a heavy bottoemd pan/kadai for deep frying the karela bajji on medium heat.
Coat each of the sliced karela roundels in the gram flour bajji batter and gradually let it into the oil and deep fry the Karela Bajji until golden brown in color.Drain the Karela Bajji on an absorbent paper placed in a plate to absorb the excess oil  and serve hot.Serve Karela Bajji Recipe as an evening snack along with Green Chutney and a hot cup of Masala Chai.
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Ingredients: salt,papads,jowar seeds,curry leaves,dry red chillies,peanuts (moongphali),turmeric powder,sunflower oil

Jowar Dhani Chivda Recipe, Salt - as required,1 cup Jowar Seeds,2 sprig Curry leaves,3 Dry Red Chillies,1/4 teaspoon Turmeric powder (Haldi),1/3 cup Raw Peanuts (Moongphali),Sunflower Oil - as needed,1/2 cup Papads, 40, South Indian Recipes, To begin making the Jowar Dhani Chivda, heat a large pan preferably iron kadai on medium flame.
Add oil andsalt to the kadhai.Add a handful of good quality jowar seeds and wait till they absorb enough heat and once you see the seeds popping, start stirring it making sure they don’t burn.You can avoid oil and pop these on dry hot kadhai too.
Once all the jowar has popped, remove from kadai into a large bowl.
Repeat the same for remaining jowar dhani.
Transfer into a bowl and set aside.
Fry plain and coloured papad in the oil and keep them aside.Add 1 teaspoon of oil again into the kadai and roast peanuts.
Remove from kadai and keep it aside.Into the same pan, add curry leaves and dried red chilies and when curry leaves start to splutter, turn off heat and add turmeric powder.
Immediately pour this on top of the popped jowar dhani.Into the popped jowar bowl add the  papad broken into smaller pieces.
Now add the broken papads, roasted peanuts.
With your hands, carefully mix them all together.If you like, you can also add some sev, roasted fried Bengal gram dal, khara boondi and even puffed rice.Let it cool down completely and then store it in an air tight container.Serve Jowar Dhani Chivda with hot Masala Chai to your guests., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Jowar_Dhani_Chivda.jpg, 8
Ingredients: salt,cumin powder (jeera),vegetable stock water,coriander (dhania) leaves,paprika powder,mint leaves (pudina) dried,cloves garlic,carrot,virgin olive oil,kabuli chana (white chickpeas),curd,onion,parsley leaves,black pepper powder,coriander powder,turmeric powder,masoor dal,cinnamon powder (dalchini)

Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal), 3 cups Vegetable stock - or water,1/2 teaspoon Turmeric powder (Haldi),2 tablespoon Extra Virgin Olive Oil,1 teaspoon Cumin powder (Jeera),1 tablespoon Paprika powder,1/2 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,Coriander (Dhania) Leaves - few,Parsley leaves - few,2 teaspoon Black pepper powder,1 teaspoon Coriander Powder (Dhania),1 cup Masoor Dal (Whole) - cooked,1 Onion - chopped,1 Carrot (Gajjar) - chopped,1 teaspoon Mint Leaves (Pudina) - dried or fresh,1 cup Kabuli Chana (White Chickpeas) - cooked,4 cloves Garlic - chopped,1/2 teaspoon Cinnamon Powder (Dalchini),Curd (Dahi / Yogurt) - (optional), 85, African, To begin making Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal), cook chickpeas and red lentils separately until it turns soft but remains whole.
Do not overcook and mash it.In a large pan heat olive oil.
Add garlic and saute until raw smell is gone.
Add onions saute until translucent.
Add carrots and celery, cook for 4 to 5 minutes.Add all the spice powder and give it a good mix.
Add vegetable stock and bring it to boil.Add cooked chickpeas and lentils, mix well.
Add salt and pepper powder , mix cook for further 10-15 minutes.Once soup reaches its correct consistency, turn off the heat.
Add fresh coriander leaves.Pour the soup into serving bowls.
Garnish with some more fresh coriander and parsley.
If you prefer swirl little beaten yogurt on top.Also for that extra crunch you can deep fry some spaghetti and serve it on top of the soup before serving.You can also squeeze some lime juice for that extra zing on Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal).
Serve with Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing.
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