anandhuvasudev/southindiandish huggingface dataset:
Ingredients: elephant yam (suransenairatalu),ginger,cumin powder (jeera),green chilli,chaat masala powder,cloves garlic,black peppercorns,gram flour (besan),coriander (dhania) leaves,onion,wheat bread crumbs

Jimikand ke Kebab Recipe (Yam Kebabs), 350 grams Elephant yam (Suran/Senai/Ratalu) - boiled and mashed,1 Green Chilli - finely chopped,Whole Wheat Bread crumbs - as required for coating,1 teaspoon Cumin powder (Jeera),1 inch Ginger,5 sprig Coriander (Dhania) Leaves,1 Onion - finely chopped,1 tablespoon Whole Black Peppercorns,2 tablespoons Gram flour (besan),3 cloves Garlic - finely chopped,1 teaspoon Chaat Masala Powder, 60, Lucknowi, To begin making the Jimikand ke Kebab Recipe, make sure you have all the ingredients handy.We will be processing the ingredients for the kebab step by step.
It's ideal when you use a Food Processor, as it speeds up the process of making the kebabs.To begin, add the coriander leaves, green chilli, ginger and garlic into the food processor and blend until you get a coarse mixture.
Transfer the contents to a large mixing bowl.
Add the cooked and mashed Jimikand(Yam) and the remaining ingredients except the oil and breadcrumbs.
Combine all the ingredients well.
Check the salt and spice levels and adjust to suit your taste.The next step is the shape the Jimikand Kebabs.
To prevent the kebabs from sticking to your hands, have a small bowl with a tablespoon of oil.
Grease your palms and fingers with the oil and shape the kebab dough into circular discs.
Once you shape them, roll them over bread crumbs and arrange them on a platter so you can cook them.To cook the Jimikand Ke Kebabs, preheat a cast iron pan on medium-high heat and grease the pan well.
Place the shaped kebas, drizzle oil over them and pan fry them until crisp and brown on both sides.Proceed the same way with the remaining Jimikand Ke Kebabs and serve them immediately along with Green Chutney.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Appetizers/Jimikand_ke_Kebab_Recipe_Yam_Kebabs-1.jpg, 11
Ingredients: salt,sunflower oil,coconut,mustard seeds,jaggery,curry leaves,white urad dal (split),dry red chillies,bhindi (lady fingerokra),chana dal (bengal gram dal),tamarind lemon

Karnataka Style Bendekayi Gojju - Kayirasa Recipe, 250 grams Bhindi (Lady Finger/Okra) - washed,4 Dry Red Chillies,1-1/2 teaspoon Jaggery,1-1/2 tablespoon Chana dal (Bengal Gram Dal) - roasted,Salt - to taste,Curry leaves - few sprigs,1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,Tamarind - big lemon size,2 Dry Red Chillies,1 tablespoon Sunflower Oil,1 tablespoon White Urad Dal (Split), 30, North Karnataka, To begin making Karnataka Bendekayi Gojju/Kayirasa Recipe first take a pan and keep on heat.On medium flame dry roast the chana dal and urad dal until golden brown.
Add the dry red chillies to the pan and saute till crisp.
Cool and keep aside.Grind the above roasted dal with coconut, tamarind, jaggery in a mixer grinder to a smooth paste and keep it aside.Heat oil in a heavy bottom pan over medium heat; add mustard seeds and allow it splutter.Add the dry red chillies and curry leaves and give it a stir for a few seconds.Now add the chopped Bendekayi/ Bhindi, sprinkle a little salt and roast until the Bendekayi turns golden brown.
Cover the pan with the lid slightly ajar.
We keep the lid ajar to prevent the lady finger from getting slimy.Once the Bendekayi soften and is cooked through; stir in the ground Gojju masala, about 2 cups of of water and allow it to simmer on medium flame for about 5 minutes.Check the salt and spices of the Bendekayi Gojju and adjust to taste.
Once done, turn off the heat and transfer the Bendekai Gojju/Kayirasa Recipe to a serving bowl and serve hot.Serve Karnataka Style Bendekayi Gojju/Kayirasa with Steamed Rice, Vazhakkai Varuval  and Elai Vadam for a comforting lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Karnataka_Bendekayi_Gojju_Recipe_Bendekai_kayirasa_Karnataka_Bhindi_Curry_5_1600.jpg, 11
Ingredients: tomato,salt,rice,ghee,brinjal (baingan eggsplant),mustard seeds,arhar dal (split toor dal) toor dal,coconut,asafoetida (hing),cloves garlic,carrot,curry leaves,green beans (french beans) an,coriander (dhania) seeds,white urad dal (split),cumin seeds (jeera),dry red chillies,tamarind,turmeric powder,chana dal (bengal gram dal)

Kodava Kootu Curry Recipe - Coorg Style Mixed Vegetable Stew, 10 grams Tamarind,3 Carrots (Gajjar) - peeled and cut into big chunks,1/4 cup Fresh coconut - grated,1 tablespoon Ghee,2 teaspoon Coriander (Dhania) Seeds,Salt - to taste,1/4 cup Arhar dal (Split Toor Dal) - toor dal,2 teaspoon Chana dal (Bengal Gram Dal),1 teaspoon Turmeric powder (Haldi),Ghee - for cooking,4 Dry Red Chillies,1/2 teaspoon Mustard seeds,4 cloves Garlic - finely chopped,2 Tomatoes - chopped,250 grams Green beans (French Beans) - chopped to 1/2 an inch pieces,1 teaspoon Rice,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1-1/2 teaspoons White Urad Dal (Split),1/4 teaspoon Asafoetida (hing),1 Brinjal (Baingan / Eggplant) - cut into big chunks,1 sprig Curry leaves, 35, Coorg, To begin making the Kodava Kootu Curry Recipe - Mixed Vegetable Stew, chop all the vegetables and keep it ready.Heat a flat skillet on medium heat, drizzle some ghee add in mustard seeds an cumin seeds and allow it to crackle for few seconds.
Add coriander seeds, chana dal, urad dal, uncooked rice, dry red chillies and saute for few minutes till they are lightly roasted.
Add in grated coconut and turmeric powder and saute till the coconut have lightly roasted.Once done, cool them down and add all the ingredients into a mixer along with tamarind and little bit of water and grind it into a smooth paste.
Pressure cook the vegetables along with a little salt and 1/4 cup of water for 2 whistles and turn off the heat.To make the Kootu Curry, keep a pressure cooker on over a medium heat.
Drizzle some oil add chopped tomatoes and saute till they turn slightly mushy.Add in the ground coconut paste, keep stirring for couple of minutes, add the washed toor dal along with 1-1/2 cups of water, salt to taste and pressure cook the dal for 4 to 5 whistles and turn off the heat.Allow the pressure to release naturally and stir in the cooked vegetables and give the kootu curry one last mix.
Check the salt and adjust to taste accordingly.
Once done, transfer the Kootu curry to a serving bowl.To make the tempering, heat a tadka pan on medium heat, drizzle ghee, add in mustard seeds and allow it to splutter.
Add curry leaves and leave it to splutter and add garlic and pinch of hing, saute till they soften.
Once done pour this tempered ingredients over the Kodava Kootu curry and serve hot.Serve the Kodava Kootu Curry Recipe - Mixed Vegetable Stew along with Mangalorean Neer Dosa  and Semiya Payasam for your weekend Breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Article-2018/Coorg_Mixed_Vegetable_Kootu_Curry_Recipe-3_1600.jpg, 20
Ingredients: tomato,salt,water knead,ginger,cloves garlic,soy sauce,green chilli sauce,wheat flour (rice flour can also be used),onion,green zucchini,red chilli sauce,instant oats (oatmeal),sunflower oil

Thenthuk Soup Recipe - Tibetan Style Noodle Soup, 1 Onion - sliced,Sunflower Oil - for cooking,Salt - to taste,1 inch Ginger - chopped,1 tablespoon Green Chilli Sauce,Water - to knead,1 tablespoon Soy sauce,1 cup Whole Wheat Flour - (Rice Flour can also be used),1 tablespoon Red Chilli sauce,4 tablespoon Instant Oats (Oatmeal),4 cloves Garlic - chopped,1 Green zucchini - chopped,1 Tomato - chopped, 40, Asian, To make the noodles To begin making Combine all the ingredients for the noodles and knead it into a soft dough.
Rest it for about 20 minutes.Roll it flat and then cut into thin strips.
Keep them aside covered with a cloth so that they do not go dry till you make your broth.
To make the broth Heat a sauce with oil, add onions, ginger and garlic saute them till the onions are translucent.
Then add in the chopped zucchini and saute well till it changes slight brown and gets caramelized.At this point add in sufficient water required to have a soup consistency (about 2 cups of water)Bring it to boil, and then add in your sauces along with chopped tomatoes and check for seasonings.To make the soup Once the soup start to boil ,then add the noodles strip into the boiling soup and stir Then add the spinach leaves (Optional) .The noodles will absorb water and thicken.
Garnish with Spring Onions and coriander leaves and serve Thenthuk Soup Recipe (Tibetan Style Noodle Soup) on itself.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Deboshruti.ghosh/Tibetian_Style_Thenthuk_Recipe_noodle_soup-1.jpg, 13
Ingredients: salt,black pepper powder,eggs,broccolis,sunflower oil

Broccoli Egg Scramble Recipe, 1 tablespoon Black pepper powder,Salt - to taste,1 cup Broccoli - cut into small heads,1 teaspoon Sunflower Oil,4 Whole Eggs, 35, Continental, To begin making the Broccoli Egg Scramble Recipe, cut the broccoli by the florets and keep it aside.Heat a skillet with oil, add in the broccoli and sprinkle some salt and stir fry till they turn bright green and are soft.
The broccoli will take about 10 minutes to cook.Take the broccoli out and keep the skillet on with a tablespoon of oil.
Break the eggs into a bowl and whisk well.Add the eggs into the pan, and keep stirring until the eggs get cooked.
Add enough salt and pepper powder and stir until the scramble is cooked.
You can prepare the scrambled eggs according to the consistency that you like.Finally add stir fried broccoli along with the egg scramble and combine together.
Switch off the heat and serve warm.
Serve the Broccoli Egg Scramble Recipe along with fresh fruits and a Chickoo Banana Date Smoothie to make your breakfast healthy., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Broccoli_Egg_Scramble_Recipe__1600.jpg, 5
Ingredients: salt,slider bun,spring onion (bulb greens),virgin olive oil butter,black pepper powder,eggs,gram boneless chicken,del monte cheesy garlic mayo

Chicken And Egg Slider Recipe With Cheesy Garlic Mayo, 250 gram Boneless chicken,Salt - to taste,2 teaspoon Extra Virgin Olive Oil - or butter,1/4 cup Spring Onion (Bulb & Greens),7 tablespoon Del Monte Cheesy Garlic Mayo,4 Slider bun,3 Whole Eggs - hard boiled,1 teaspoon Black pepper powder, 75, Continental, To begin making the Chicken Boiled Egg Sliders With Cheesy Garlic Mayo recipe, clean and wash chicken well.
Cut into small cubes.Sprinkle salt and pepper powder over the chicken.
Add 3 tablespoons DelMonte Cheesy Garlic Mayonnaise over it, mix well to coat evenly all over the chicken.
Cover and keep it refrigerated for about 30 minutes.Heat olive oil in a pan.
Thrown in the marinated chicken pieces and cook for about 7 to 10 minutes until chicken gets cooked through.Remove the cooked chicken from the pan and transfer into a bowl, let it cool down a bit.
Shred the chicken.
Break down boiled eggs into smaller pieces and put them into the same pan.Add 4 to 5 tablespoons of DelMonte Cheesy Garlic Mayonnaise over the chicken and egg, mix with a spoon to coat evenly.
Sprinkle chives over it and mix gently.Cut the bun in the middle half way through making sure not to cut them into 2 separate pieces.Scoop a big spoon of this mixture and place it between the 2 slider buns and press the top bun.
Serve immediately.Serve Chicken Boiled Egg Sliders With Cheesy Garlic Mayo along with Potato Wedges and a glass of your favourite beverage for a movie night or for a get-together.Serve Chicken Boiled Egg Sliders With Cheesy Garlic Mayo for breakfast with a glass of Nutty Delight Smoothie Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/1_main_Chicken_And_Boiled_Egg_Mayo_Sliders_Recipe_With_Cheesy_Garlic_Mayo.jpg, 8
Ingredients: bananas fully ripe,wheat flour,salt,asafoetida (hing),water making the batter,methi leaves (fenugreek leaves),red chilli powder,gram flour (besan),soda,sugar,cumin seeds (jeera),black pepper powder,turmeric powder,sunflower oil

Kela Methi Bhajiya Recipe, 1 tablespoon Sugar,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/2 cup Gram flour (besan),3 tablespoons Whole Wheat Flour,1/2 teaspoon Black pepper powder,1/4 cup Water - for making the batter,Asafoetida (hing),Salt - as per taste,1/4 teaspoon Turmeric powder (Haldi),1/2 cup Methi Leaves (Fenugreek Leaves) - washed and finely chopped,3 Ripe Bananas - fully ripe,Cooking soda - a pinch,Sunflower Oil - for frying, 30, Gujarati Recipes﻿, To begin making Kela Methi Bhajiya Recipe, in a large mixing bowl, add besan flour, wheat flour, cooking soda, asafoetida, chilli powder, pepper powder, turmeric powder, cumin seeds, sugar and required amount of salt to it.
Mix everything well.Add the ripe banana and methi leaves to it and mash the bananas with your hands or with the back of a wooden ladle.
Now add water little by little and mix to make a smooth thick batter.
Let the mixture rest for about an hour.In a heavy bottomed pan, heat oil on a medium flame.
Mix the batter well again and drop small dollops of batter into oil.
Keep flipping the fritters around in the oil and fry until it turns golden on all sides.Remove from oil and drain excess oil in kitchen tissues.
If you do not want to deep fry, you can alternatively fry the batter in a paniyaram pan.Heat a paniyaram pan with a few drops of oil in each of the cavities, drop in the Banana Methi Fritters batter in the cavities, turn the flame to medium and close the lid.
After 3 to 4 minutes, you will notice the top of the paniyarams getting cooked.At this point, turn over each paniyaram and allow it to cook the other side.
This time around don't cover with a lid.
Allow it to cook on medium low heat until the bottom is browned and crisp.
Serve Banana Methi Fritters along with a cup of Tea and Dhaniya Pudina Chutney at your Tea time or give your kids as an after school snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/BANANA_FENUGREEK_FRITTERS__KELA_METHI_NA_BHAJIYA_1600.jpg, 14
Ingredients: baking powder,salt,makki ka atta (yellow corn meal flour),milk,virgin olive oil,vivatta maida,sugar,eggs,butter

Fluffy Corn Muffins Recipe, 1-1/2 tablespoons Baking powder,1 cup Milk,1-2/3 cups Vivatta Maida,2 tablespoons Extra Virgin Olive Oil,1/4 cup Butter,1/2 teaspoon Salt,2/3 cup Makki Ka Atta (Yellow Corn Meal Flour),1/2 cup Sugar,2 Whole Eggs, 30, Continental, To begin making Fluffy Corn Muffins Recipe, for making muffins first preheat oven in to 350 F (180 C).Whisk flour, cornmeal, baking powder and salt in a mixing bowl.In a large bowl with a hand mixer blend butter and sugar until creamy.
Add milk and oil and blend again.
Add in two eggs and slowly mix it.Slowly add dry mixture to the wet mixture and incorporate nicely.Use greased muffin tin or line up with cupcake liner and pour muffin mixture into 2/3 of muffin tin.
Bake for 18- 20 minutes until muffins are lightly golden brown.Serve Fluffy Corn Muffins Recipe as an after school snack with Chocolate Banana Smoothie Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Fluffy_Corn_Muffins.jpg, 9
Ingredients: cashew nuts,salt,ginger,green chilli,paneer,saffron strands,chaat masala powder,rose water,cloves garlic,gram flour (besan),onion,rajma (large kidney beans),mint leaves (pudina),potato (aloo),garam masala powder,sunflower oil

Rajma Galouti Kebab Recipe, 1 Green Chilli,2 Potatoes (Aloo) - boiled and mashed,Sunflower Oil - for cooking,1 teaspoon Garam masala powder,Salt - to taste,2 Saffron strands,1/2 cup Rajma (Large Kidney Beans),1/4 cup Cashew nuts,1 inch Ginger,1/2 Paneer (Homemade Cottage Cheese) - crumbled,6 Mint Leaves (Pudina),1 teaspoon Rose water,2 tablespoons Gram flour (besan),3 cloves Garlic,2 Onions - sliced caramelized,1 teaspoon Chaat Masala Powder, 65, Awadhi, To begin making the Rajma Galouti Kebab Recipe, we will first soak the rajma for at least 8 hours.
After the soaking period, cook the rajma along with salt until very soft.
If you press the rajma between your fingers it should mash easily.To cook the rajma, place the rajma in the pressure cooker, add salt and 2-1/2 cups of water.
Cover the pressure cooker, place the weight on and pressure cook until you hear 5 to 6 whistles.
After 5 to 6 whistles, turn the heat to low the simmer for about 20 minutes.
After 20 minutes of simmering, turn off the heat.
Allow the pressure to release naturally.
The rajma will continue to cook under the pressure that exists in the cooker.
This will take another 15 minutes.Once the rajma are cooked through completely, drain the excess water.
You can use the water in stocks or soups or even cooking rice.We will now begin to make the Rajma Galouti Kebabs.We will first grind the mint leaves, green chillies, ginger, garlic, cashew nut together in a food processor to make coarse mixture.
Next add in the rajma and blend again into the mixture.Add this kebab mixture into a large mixing bowl.
Add the remaining kebab ingredients, except the oil and knead well to make a kebab dough.Divide the mixture into 8 to 10 equal portions.
Shape the portions into round circular discs.Our final steps is to cook the Rajma Galouti Kebab.
To do that, preheat a pan and grease it with oil.
Place the shaped Kebab portions on the preheated skillet.
Drizzle a few drops of oil over the kebabs and pan fry them on both sides until lightly crisp.Proceed the same way to make the remaining Rajma Galouti Kebabs.
Place them on a serving platter and serve it along with Green Chutney.., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Appetizers/Rajma_Veg_Galouti_Kebab_Recipe-12.jpg, 16
Ingredients: elephant yam (suransenairatalu),black salt,peanuts (moongphali) ground,sugar,cumin seeds (jeera),turmeric powder,green chillies

Suran Moongphali Curry Recipe (Yam/Jimikand Curry with Peanuts), 2 Green Chillies,100 grams Roasted Peanuts (Moongphali) - ground,2 teaspoon Cumin seeds (Jeera),Black Salt (Kala Namak) - to taste,1 teaspoon Sugar - optional,1 teaspoon Turmeric powder (Haldi),250 grams Elephant yam (Suran/Senai/Ratalu) - chopped and boiled, 45, Indian, To prepare Suran Moongphali Curry Recipe, take a heavy bottomed pan and heat the oil.
Add cumin seeds once the oil is hot enough, and finely chopped green chillies.Add the finely chopped boiled pieces of suran and stir well.Add ground peanuts, black salt, sugar and turmeric powder to the suran and mix well.Add 1 cup of water to the suran curry, cover it and let it cook for 5 to 10 mins.
Once the suran is cooked through, turn off the heat.
Check the salt and spices and adjust to suit your taste.Serve the Suran Moongphali Curry Recipe hot with Sabudana Khichdi during a fast or along with steamed rice for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Meera_Panchal/Suran_Moongphali_Curry_Recipe_Yam_Jimikand_Curry_with_Peanuts-1.jpg, 7
Ingredients: salt,paprika powder,methi seeds (fenugreek seeds) sprouted,cranberries (dried),mango,lemon,walnuts

Sprouted Methi & Kachha Aam Salad Recipe, 1/8 cup Methi Seeds (Fenugreek Seeds) - sprouted,Salt - to taste,1 teaspoon Lemon juice,1/4 teaspoon Paprika powder,2 tablespoon Walnuts - chopped,1/4 cup Cranberries - (dried),1/2 Mango (Raw) - peeled and chopped,1/2 teaspoon Honey, 25, Indian, To begin making Sprouted Methi & Kachha Aam Salad Recipe, get the sprouts ready and raw mangoes chopped.In a bowl, combine raw mango, dried cranberries, walnuts and methi seeds sprouts.
Mix well.Now add lemon juice, honey, paprika and salt.
Toss well so that the flavours combine well.Serve Sprouted Methi & Kachha Aam Salad Recipe alongside a meal of Doli Ki Roti Recipe and Kasuri Methi Aur Aloo Rasedar Recipe for lunch.
or breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Bela-Dholakia/Sprouted_Fenugreek_Methi_Seeds__Raw_Mango_Salad_recipe.jpg, 7
Ingredients: tomato,salt,prawns (jumbo),hung curd (greek yogurt),kashmiri red chilli powder,tandoori masala,red chilli powder,ginger garlic paste,onion,lemon,cumin seeds (jeera),turmeric powder,butter,garam masala powder,sunflower oil

Quick Prawn Tikka Masala Recipe, 1 tablespoon Red Chilli powder,1 tablespoon Garam masala powder,1 teaspoon Ginger Garlic Paste,Salt - to taste,10 Prawns - cleaned (jumbo),1/2 cup Hung Curd (Greek Yogurt),1 teaspoon Cumin seeds (Jeera),2 Onions - chopped,1/4 cup Fresh cream,1 tablespoon Butter,3 Tomatoes - pureed,1 tablespoon Ginger Garlic Paste,1 teaspoon Tandoori masala - (optional),1/2 teaspoon Lemon juice,1 teaspoon Turmeric powder (Haldi),1 tablespoon Kashmiri Red Chilli Powder,Sunflower Oil - as required, 30, North Indian Recipes, To begin making the Quick Prawn Tikka Masala recipe, take a big bowl and add lime juice, salt, chilli powder and ginger garlic paste and mix everything.Add prawns and make sure that each piece is coated properly.
Marinate for 15 to 20 minutes.Heat butter in a heavy bottomed pan and add the marinated prawns.
Cook for about 4 to 5 minutes until they start looking slightly tender.Remember overcooking will spoil them.
Keep the cooked prawns aside in another bowl.In the same pan, add 2 tablespoon oil and add cumin seeds.
Once they start to sizzle, add chopped onions and saute for about 4-5 minutes until onions turn dark brown.Add ginger garlic paste, chilli powder, turmeric powder, salt and fry for one minute until the mix turns aromatic.Next add the pureed tomatoes to the pan and mix well.
Cook on low flame for 3 to 4 minutes, until the mixture thickens.Now add cream, curd and garam masala.
Mix well and let it cook on low flame.Finally add cooked prawns, tandoori masala powder and salt to taste.Serve hot and garnish with some onion circles and coriander leaves.
Serve Quick Prawn Tikka Masala along with Steamed Rice and Beetroot Pachadi for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Prawn_Tikka_Masala_in_30_Minutes.jpg, 15
Ingredients: tomato,salt,ginger,chana dal (bengal gram dal),ajwain (carom seeds),red chilli powder,cloves garlic,onion,cinnamon stick (dalchini),black urad dal,green chillies,garam masala powder,sunflower oil

Amritsari Dal Recipe, 1/4 cup Chana dal (Bengal Gram Dal),1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 Tomato - finely chopped,1 inch Ginger - grated,1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,1 cup Black Urad Dal (Whole),1 Onion - finely chopped,2 cloves Garlic - finely chopped,1/4 teaspoon Red Chilli powder,1/2 teaspoon Ajwain (Carom seeds),Sunflower Oil - as required, 40, Punjabi, We will begin making the Amritsari Dal Recipe by rinsing and soaking the dals for at least 4 to 5 hours or overnight.Heat a teaspoon of oil into the pressure cooker, add the soaked dal along with half of the chopped tomatoes, 1/2 teaspoon of turmeric powder, 3 cups of water and salt to taste.
Cover the cooker and pressure cook, until the dal is done.Once the dal is cooked through for atleast 4 to 5 whistles, turn off the heat and allow the pressure to release naturally.The next step is to make the masala for the dal.
Into a heavy bottomed pan, heat a bit of oil.
Once the oil is hot, add the onions, ginger, garlic and saute for a few minutes until the onions are tender.Add the chillies, tomatoes and the remaining masalas and saute well until the masalas are well combined into the tomatoes.Add the cooked dal and stir well into the masala.
Adjust the consistency of the dal, by adding little water if required.
Lightly mash the dal with the back of the spoon to give it a mushy texture.
Cover and simmer the dal for about 10 minutes.Once done, stir in the chopped coriander leaves and serve.Serve the Amritsari Dal with Ajwain Puri,and Dubki Wale Aloo Recipe for a lunch meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-19/Amritsari_Dal_Recipe_North_Indian_Lentils-2_1600.jpg, 13