anandhuvasudev/southindiandish huggingface dataset:
Ingredients: green chillies,spring onion greens,salt,coriander (dhania) leaves,water,curry leaves,sesame seeds (til seeds),rice flour,spinach leaves (palak),sunflower oil pan

Masala Akki Roti With Spinach Recipe - sarvapindi, 1/2 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,1 cup Spring Onion Greens - finely chopped (optional),10 Green Chillies - minced,1 cup Spinach Leaves (Palak) - chopped,3 cups Rice flour,2 tablespoon Sesame seeds (Til seeds),Sunflower Oil - for pan frying,2 cups Water,Curry leaves - few, 100, Andhra, To begin preparing the Masala Akki Roti with Spinach, in a deep pot add 2 cups of water and bring this to a soft boil and stir in the rice flour and mix well.Turn off the heat and transfer the batter into a mixing bowl.Cool this for few minutes at room temperature.Next add the chopped spinach, scallions, coriander, curry leaves, green chillies, salt, sesame seeds and little water if required, knead this into a soft dough.Cover and rest the dough for 10 minutes.Later, divide the dough into 12 equal portions.Now press the dough ball onto a greased pan with the thickness of a roti and drizzle few drops of oil around the corners.Fry this on medium heat on both the sides until cooked and golden brown spots appear.The Masala Akki Roti with Spinach are filling and healthy, and can be served with chutney or yogurt., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swapna/Greens_Sarvapindi_.jpg, 10
Ingredients: tomato,green chillies,salt,ginger,bay leaves (tej patta),rice,ghee,cinnamon stick,cloves garlic,mint leaves (pudina) loosely packed,onion,cloves (laung)

Spiked Onion Casserole Recipe - Onion Casserole Recipe, Salt - to taste,1 Tomato - finely chopped,6 cloves Garlic - finely chopped,1 cup Rice,1 inch Cinnamon stick,2 Bay leaves (tej patta),2 inch Ginger - finely chopped,2 Cloves (Laung),2 tablespoons Ghee,1/4 cup Mint Leaves (Pudina) - loosely packed & finely chopped,2 Onions - thinly sliced,3 Green Chillies - slit, 40, Indian, To begin making the Spiced Onion Pulao Recipe, wash the rice thoroughly, and drain off all the excess water using a strainer.
Now pat dry the rice on an absorbent paper.
Heat a kadai, on medium-low flame, and dry roast the rice for about 3-4 minutes, stirring continuously.
We are not looking for any colour here.
Turn off the flame and set aside.
Heat a pressure cooker with ghee on medium flame, into the cooker add the whole spices - bay leaves, cloves and cinnamon and allow them to sizzle.
Once the spices sizzle, add the onions, ginger and garlic and saute until the onions have softenedNow add the slit green chillies, chopped tomatoes and saute until the tomatoes are soft and mushy.Once soft, mash the tomatoes slightly with the back of the ladle.
Finally add in the dry roasted rice, 2 cups of water, salt to taste and close the pressure cooker.
Pressure cook for 2-3 whistles and turn off the heat.
Wait for the cooker to depressurise and then open the lid.
Once done, gently fluff with the Spiced Onion Pulao and transfer to a serving bowl.Serve  Spiced Onion Pulao Recipe along with Smoked Dhaba Dal Recipe or Bhune Pyaz Ka Gosht Recipe, Onion Raita Recipe and finish the meal with a dessert of Oats Apple Phirni Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Spiced_Onion_Pulao_Pyaz_Pulao_4_1600.jpg, 12
Ingredients: salt,methi leaves (fenugreek leaves) (fo rchicken bs),bay leaf (tej patta),cloves garlic,water,dry red chillies,onion,chicken,cinnamon stick (dalchini),methi leaves (fenugreek leaves),black pepper powder,garlic,mint leaves (pudina),green chillies,garam masala powder,sunflower oil

Kashmiri Methi T Golemach Recipe-Minced Chicken Balls With Fenugreek Leaves, 1/2 cup Methi Leaves (Fenugreek Leaves) - finely chopped/minced (fo rchicken balls),10 sprig Methi Leaves (Fenugreek Leaves) - chopped,500 grams Chicken - minced,1/4 teaspoon Black pepper powder,3 Dry Red Chillies,Salt - to taste,1 inch Cinnamon Stick (Dalchini),5 cups Water,1/2 tablespoon Garam masala powder,1 Onion - finely chopped,Salt - as needed,1 tablespoon Sunflower Oil,3 cloves Garlic - minced,1 Bay leaf (tej patta),2 Green Chillies - minced,1 teaspoon Garlic - minced,10 Mint Leaves (Pudina) - finely chopped,Sunflower Oil - as required, 55, Kashmiri, To begin making the Kashmiri Methi T Golemach recipe, we will first start making the chicken balls.Mix the minced chicken with chopped onion, mint leaves, minced green chillies, garam masala powder, minced garlic, ground pepper and salt in a mixing bowl.
Mix everything well, make lemon sized balls out of the mixture and keep them aside.Boil water in a saucepan and add 2 tablespoon oil, little salt, 1 bay leaf and cinnamon.
Drop in the chicken balls carefully in boiling water, simmer the flames and cook till the chicken is fully cooked and the tooth pick inserted in the ball comes out clean.
Strain the chicken balls and discard the water.
You can also reserve the water for later use in making curries etc.Heat oil in a wok/heavy bottomed pan, add minced garlic and dry red chillies.Add chopped fenugreek leaves and saute for 5 to 6 mins till the leaves soften.Season it with salt and add chicken balls into it.
Mix and cook for another 5 to 6 minutes.After 5 to 6 minutes, turn off the gas and serve hot.Serve Kashmiri Methi T Golemach along with Kashmiri Chaman Kaliya and Tawa Parathas for a delicious weekday lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Kashmiri_Methi_t_golemach__Minced_Chicken_Balls_with_Fenugreek.jpg, 16
Ingredients: salt,wheat flour,cumin powder (jeera),spinach,paneer,red chilli powder,nutralite classic,eggsless mayonnaise,instant oats (oatmeal)

Oats Cheela Recipe Stuffed With Creamy Palak Paneer, 40 grams Instant Oats (Oatmeal),1 teaspoon Cumin powder (Jeera),Salt - to taste,Nutralite Classic Spread - for cooking,2 tablespoons Eggless Mayonnaise,200 grams Spinach - finely chopped,1/2 teaspoon Red Chilli powder,1 cup Whole Wheat Flour,100 grams Paneer (Homemade Cottage Cheese) - grated, 60, Indian, To begin making the Oats Cheela Stuffed With Palak & Paneer Recipe, in a mixing bowl combine the flour and that oats, add little water at a time to make a semi thick batter.
The batter should be the consistency of the dosa batter so you can spread it easily on the tawa.
Keep this aside.The next step is to prepare the filling.Add Nutralite Classic into a wok on medium heat.
Add the chopped spinach, sprinkle some salt and sauté until the spinach wilts down and all the moisture is evaporated.Once the moisture is evaporated, add the crumbled paneer, cumin powder, chilli powder, salt to taste and Nutralite Veg Mayo.
Stir fry for a minute and turn off the heat.Keep this aside.
Preheat a skillet/ dosa tawa over medium heat.Pour a ladle full of the oats cheela batter over the tawa and spread in a circular motion to make a thin crepe/ cheela.
Spread the Nutralite classic around the cheela and allow it to melt.Cook the Oats Cheela on both sides by flipping over, until it turns lightly golden and crisp.Once done, remove the Oats Cheela from the skillet and place it on a platter.
Place the creamy palak paneer filling in the center of the cheela and fold it into half and serve.Proceed the same way with the remaining cheela batter.Serve the Oats Cheela Recipe Stuffed With Creamy Palak Paneer along with a Papaya Banana Smoothie for a wholesome high protein breakfast., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Archanas_kitchen_Vegetarian_recipes_saffola_fit_foodie_Italian_Oats_Cheela_stuffed_with_spinach_and_grated_paneer-1.jpg, 9
Ingredients: salt,baking powder,milk,flax seed powder (flax meal),water,vanilla,lemon,caster sugar,lemon,flour (maida),butter

Eggless Lemon Pound Cake Recipe, 1 teaspoons Vanilla Extract,1-1/2 cups All Purpose Flour (Maida),3/4 cup Caster Sugar,2 teaspoons Baking powder,2 tablespoons Flax seed powder (flax meal),1/2 cup Butter (unsalted),1/2 cup Milk,1/2 teaspoon Salt,1 tablespoon Lemon zest,3 tablespoons Lemon juice,6 tablespoons Water, 50, Continental, To begin preparing the Lemon Pound Cake, preheat the oven to 180 C.
Butter and flour a 10" loaf, square, or a bundt pan.
I like using a loaf pan as the cake slices nicely.To prepare flax meal egg replacer If your recipe asks for 2 eggs, measure 2 tablespoons of flax seed powder and 6 tablespoons of water.
Stir well and let the mixture rest for about 15 minutes.
This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.Sift together the flour, baking powder and salt and keep aside.Using the large bowl or a KitchenAid Stand Mixer bowl, beat together the butter, sugar and vanilla essence.
Beat well until fluffy.Add in the Flax Eggs, baking powder, salt, flour, lemon juice, milk and beat until well combined and you get a smooth batter.Pour the batter into the prepared greased pan and bake until a knife inserted in the centre comes out clean, about 30 to 40 minutes.
The baking time will vary from oven to oven, so take care too look at the Eggless Lemon Pound Cake after 30 minutes.Once done, remove the Eggless Lemon Pound Cake from the oven and cool the pound cake in the pan on a rack before serving.Serve the Eggless Lemon Pound Cake with a nice cup of Adrak Chai to enjoy your Tea Time Snack.
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Ingredients: salt,almond milk (badam milk,mango (ripe),pistachios,saffron strands,rose water,maple syrup,vanilla

Vegan Mango Lassi Recipe, 2-3 cups Almond Milk (Badam Milk),1 pinch Saffron strands,1 tablespoon Maple syrup,1 teaspoon Vanilla Extract,4 Pistachios - chopped finely,1 pinch Salt,1 Mango (Ripe) - cut into small pieces,1/4 teaspoon Rose water - (optional), 15, Indian, To begin making Vegan Mango Lassi Recipe, peel the skin of mangoes and cut them into small cubes.
You can use store bought mango puree but it tastes best with fresh fruit pulp.In a Blender, add mango pieces, almonds, and blend them well.
Ensure there are no fruit chunks left out in the jar.Now, add salt, maple syrup, vanilla extract to the jar and grind them until smooth.To add more richness to the lassi, you can add a cup of almond milk yogurt or soy milk yogurt to the drink and grind them together.Serve Vegan Mango Lassi in glasses with ice cubes.
Garnish with chopped pistachios and saffron.You can optionally stir in rose syrup for enhanced flavor and taste.Serve Vegan Mango Lassi along with Black Beans Stuffed Paratha, Aloo Paratha or any other Stuffed Paratha of your choice.
You can also serve your favourite pickle to eat with the stuffed paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Vegan_Mango_Lassi_recipe.jpg, 8
Ingredients: tamarind water from tamarind,salt,ginger,asafoetida (hing),mustard seeds,jaggery,red chilli powder,sesame (gingelly) oil,curry leaves,methi seeds (fenugreek seeds),turmeric powder,green chillies

Puli Inji Recipe - Tamarind and Ginger Chutney, Salt - to taste,1/4 teaspoon Mustard seeds,1/4 teaspoon Red Chilli powder,3 sprig Curry leaves - finely chopped,2 tablespoons Ginger - chopped,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Green Chillies - chopped,1 cup Tamarind Water - from 40 grams of tamarind,3 tablespoons Jaggery,1 tablespoon Sesame (Gingelly) Oil, 30, South Indian Recipes, To begin making the Puli Inji recipe, heat a tablespoon of oil in a saucepan; add the mustard seeds, fenugreek seeds and allow it to crackle.
Stir in the asafoetida, curry leaves, ginger and green chillies.
Saute for a few seconds.
Add the turmeric powder, tamarind extract, red chilli powder, jaggery and salt to taste.With heat on high, allow the puli inii mixture to come to boil.
Once it comes to a boil, turn the heat to low and simmer the the puli inji for about 15 minutes until the mixture becomes a little thick.At this point, turn off the heat and check the salt and adjust to taste accordingly.
Transfer the Puli inji to a serving bowl and serve hot.The Puli Inji can be stored in an air tight container in the refrigerator for a couple of weeks and used as and when desired.Serve Puli Inji with almost everything like dosa, idli, chilla, and especially with Upma Kozhukattai., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Puli_Inji_Recipe_-_Tamarind_and_Ginger_Chutney_9_1600.jpg, 12
Ingredients: salt,corn flour,sunflower oil,del monte tandoori mayo,black pepper powder,gram boneless chicken,tortillas

Tandoori Mayonnaise Chicken Cigar Recipe, Sunflower Oil - for deep frying,6 Tortillas,250 gram Boneless chicken,Salt - to taste,1 tablespoon Corn flour,4 tablespoon Del Monte Tandoori Mayo,1 teaspoon Black pepper powder, 90, Continental, To begin making the Tandoori Mayonnaise Chicken Cigar recipe, clean and wash chicken well.
Sprinkle salt and pepper powder over the chicken.
Grease the aluminium foil lined on baking tray with olive oil or butter.Roast the chicken in oven for about 15 to 20 minutes at 170 degree centigrade.
Chicken has to be cooked(not over cooked).
Remove the chicken from oven, and cut them into small pieces.Add corn flour to water and mix well to remove all lumps and make a paste.
Keep aside.Place a tortilla on the floor, scoop a tablespoon full of roasted chicken pieces on one side of the tortilla.Drizzle a good amount of DelMonte Tandoori Mayonnaise over the chicken.
Apply the corn starch paste all over the edges.
Start folding the tortillas and make a cigar shaped wrap.
Make sure to seal the edges really well, if not the chicken will fall out of the wrap while frying.
Repeat the same for all the wraps.Heat oil for deep frying in a wok.
Once oil turns hot, drop few cigars into hot oil and fry on medium heat until golden brown on all sides.
Remove from oil and drain it on kitchen paper.
Serve hot.Serve Tandoori Mayonnaise Chicken Cigar along with Spicy Marinara Sauce as a appetiser for your house party or as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/4_main_Tandoori_Mayo_Chicken_Cigars_Recipe.jpg, 7
Ingredients: salt,red radish,dill leaves,eggs,almond oil (badam oil),curd,garlic,chives,cucumber,mooli mullangi (radish)

Russian Radish Cucumber Salad Recipe, 1 Red Radish,1 Cup Curd (Dahi / Yogurt),Sea salt - to taste,1 Mooli/ Mullangi (Radish),2 Whole Egg - hard boiled,5 Garlic,1/2 teaspoon Dill leaves,1/2 teaspoon Chives - fresh,1 Cucumber,1 teaspoon Almond Oil (Badam Oil), 16, Continental, To begin making Russian Radish Cucumber Salad Recipe, first wash the vegetables and soak in water for 15 minutes.Pat dry the vegetables on a kitchen towel and slice the radishes and cucumber finely in circular shapes.
Heat a heavy bottomed pan with some oil and fry the garlic pods on low flame till roasted.Take a big bowl and beat the curd with chives and sea salt.Add the garlic and vegetables to this bowl and mix until the yogurt coats well on all the vegetables.
Refrigerate for 10 minutes.Meanwhile slice the hard boiled eggs.
Take the vegetables out of the refrigerator and add the boiled eggs to it.
Now serve cold on a fancy platter garnish with fresh herbs.
Serve Russian Radish Cucumber Salad with Macaroni Minestrone Soup Pot Recipe  or a Hearty Vegetable Tortilla Soup Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Russian_Raddish_Cucumber_Salad.jpg, 10
Ingredients: cashew nuts,salt,hung curd (greek yogurt),coriander (dhania) leaves,ginger,chana dal (bengal gram dal),rice (raw rice preferred),asafoetida (hing),mustard seeds,milk,carrot,dry red chilli,curry leaves,black urad dal (split),cumin seeds (jeera),peanuts (moongphali),green chillies,sunflower oil

Curd Rice With Carrots Recipe, 3/4 tablespoon Raw Peanuts (Moongphali) - roasted,1/2 teaspoon Mustard seeds,2 Green Chillies - finely chopped (adjust according to your taste),1/4 cup Milk - (optional),1/2 teaspoon Ginger - grated,Coriander (Dhania) Leaves - Few sprigs,1 Dry Red Chilli - slit,Salt - as needed,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Black Urad Dal (Split),1 teaspoon Chana dal (Bengal Gram Dal),4 Cashew nuts - broken and roasted,1 Carrot (Gajjar) - peeled and grated,Asafoetida (hing) - a pinch,1 cup Hung Curd (Greek Yogurt),Sunflower Oil - as needed,1/2 cup Rice - (raw rice preferred),1 sprig Curry leaves, 50, Indian, To begin making the Curd Rice With Carrots recipe, wash and soak rice for 20 to 30 minutes.Add the required water, salt to the cooker and cook the rice.Fluff up the rice or mash lightly to suit your liking.
Cool it completely.Add curd to cooled rice and mix well until combined.
If using milk, add it as well and stir.Heat oil in a tadka pan, add cashew nuts, groundnuts and fry them till golden brown.Add cumin and mustard seeds, when they begin to splutter, add dals and fry until golden.Once it is done, add ginger, chili and curry leaves.
When the curry leaves turn crisp, add hing and switch off the stove.Add coriander leaves and grated carrots to the curd rice, pour the tempering and mix.Serve Curd Rice With Carrots as a side dish with your delicious meal or have it on its own for a light and healthy lunch.
You can also pack it for your lunch box.
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Ingredients: britannia,corn flour,cheese philadelphia),water,strawberries,sugar,vanilla custard,lemon,lemon,condensed milk sweetened,marie biscuit graham crackers,butter

No-Bake Strawberry Cream Cheese Dessert Recipe, 1 teaspoon Vanilla custard,1 Condensed Milk - sweetened,1 Britannia Cream Cheese - (I used Philadelphia) softened,14 Marie Biscuit - or 10 Graham Crackers,2 cups Strawberries,1 tablespoon Sugar - powdered,1/4 cup Sugar,1/4 cup Water,2 tablespoon Butter - melted,1 tablespoon Corn flour,1/3 cup Lemon juice,1 Lemon, 110, Continental, For making No-Bake Strawberry Cream Cheese Dessert, begin with preparing the crust.CrustGrind the biscuits in a mixer.In a small bowl, combine the crumbs, sugar and butter.Divide this mixture between 2 glasses and let it chill for 15 minutes.FillingIn a small bowl, beat the cream cheese until its smooth.Gradually add in the condensed milk until it is blended well.Beat in the lemon juice and vanilla essence.Spoon approximately 1/4 cup into each glass.
Then let it chill for about 1 hour.Strawberry CompoteRinse the strawberries under cold water and use the point of the knife to remove the hull out of the tops.
When you have big strawberries cut in half.Zest and juice the lemon.In a small Saucepan over medium heat, combine sugar, water, and cornflour and whisk well.Add the lemon zest and juice.Add in strawberries and mix gently.Cook over medium-high heat, stirring occasionally.
The mixture will sizzle for a while, but then juice will begin to form.Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup.Cook until sauce thickens, about 10-15 minutes.
Remove from heat.In a Blender, puree about 1/3 of the sauce, then mix back into the remaining topping.ServingTop each glass with the strawberry compote, about 1/4 cup in each and serve No-Bake Strawberry Cream Cheese Dessert Recipe instantly.Note: You can also use 1 can of strawberry pie filling which is readily available in the market.
You can substitute the blueberry pie filling or any another fruit flavor of your choice for the strawberry filling., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Vibha_Bhutada/NoBake_Strawberry_Cream_Cheese_Dessert.jpg, 12
Ingredients: salt,baking powder,mango pulp (puree),flaxmeal eggs replacer,vanilla,caster sugar,flour (maida),sunflower oil

Eggless Mango Muffins Recipe, 2 tablespoon Flaxmeal Egg Replacer,1 1/2 cups All Purpose Flour (Maida),1/2 cup Mango Pulp (Puree),1 teaspoon Vanilla Extract,1/3 cup Sunflower Oil,2 teaspoon Baking powder,1 pinch Salt,1/2 cup Caster Sugar, 40, Continental, To begin making the Eggless Mango Muffin Recipe, preheat oven, at 180 C and grease and dust the muffin pan .To make the Flax Meal Egg Replacer you can follow How to make Flax Seed Egg Replacer For Eggless CakesMeasure 2 tablespoons of flax meal along with 6 tablespoons of water.
Stir well and let the mixture rest for about 15 minutes.
This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.To Make the Batter In a large mixing bowl, or stand alone mixer beat the sugar and oil until light fluffy, add the flax meal egg replacer, mango puree,vanilla extract, salt, baking powder and the flour and beat well until combined.
Spoon the mango cupcake batter into the muffin pan and place in the preheated oven to bake for 15 minutes, until a tester when inserted in the center comes out clean.
Once done remove from the oven and allow Eggless Mango Muffin Recipe to cool completely.Serve the Eggless Mango Muffin Recipe for breakfast along with Chickoo Banana Date Smoothie or Coffee Recipe With Instant Coffee Powder to create a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Prasanna_Manerkar/Mango_Muffin_Recipe-1.jpg, 8
Ingredients: tomato,arhar dal (split toor dal),ginger,tamarind water,mustard seeds,coriander (dhania) leaves,red chilli powder,cloves garlic,curry leaves,dry red chillies,garlic,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil

Hyderabadi Khatti Dal Recipe (Hyderabadi Tangy Lentil Curry), 3/4 teaspoon Green Chillies - chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garlic - crushed,3 cloves Garlic - sliced,2-1/2 Tamarind Water,Coriander (Dhania) Leaves - few,1 Tomato - finely chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 cup Arhar dal (Split Toor Dal),2 Dry Red Chillies,1 sprig Curry leaves,1 teaspoon Sunflower Oil,1/2 teaspoon Ginger - grated,1/2 teaspoon Red Chilli powder, 60, Hyderabadi, To begin making the Hyderabadi Khatti Dal Recipe, first clean and wash the dal well under running water.
In a pressure cooker, add washed dal, garlic, ginger, turmeric, red chili powder, green chili, tomatoes salt and 2 cups of water.
Cover the pressure cooker and cook until you hear a couple of whistles.
After a couple of whistles, turn the heat to low and cook for 3 minutes approximately and turn off the heat.
Allow the pressure in the cooker release naturally.
Once the pressure has released, open the cooker.
When the dal is done, whisk the dal well to make it smooth.
Add tamarind water to the dal and bring the Khatti dal to a brisk boil.
Once it comes to a boil, turn the heat to low and set the dal to simmer.Next we will prepare the seasoning.In a small tadka pan heat oil in medium heat.
 Add the mustard seeds, cumin seeds and allow it to crackle.
Once it Add garlic and fry until it starts getting golden brown.
 Add curry leaves and red chilies, fry for another few seconds.Pour the tadka over the dal and simmer for 4 to 5 minutes.
Once done, turn off the heat and the Hyderabadi Khatti Dal recipe is ready.
Check the salt and adjust to suit your taste.
Pour the dal into a serving bowl and garnish with chopped coriander leaves and serve warm.Serve the Hyderabadi Khatti Dal along with Steamed Rice, Kathirikai Roast (brinjal roast) and papad.
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