anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),green chilli,rice,coriander (dhania) leaves,potato (aloo),red chilli powder,water,carrot,onion,coriander powder,flour (maida),turmeric powder,wheat bread crumbs,garam masala powder,sunflower oil

Spicy Mixed Vegetables Rice Cutlet Recipe, 1 pinch Turmeric powder (Haldi),1 Carrot (Gajjar) - grated,1/2 tablespoon Coriander Powder (Dhania),Salt - to taste,1 tablespoon All Purpose Flour (Maida),Sunflower Oil - as needed to shallow fry,2 tablespoons Coriander (Dhania) Leaves - chopped,1/2 cup Whole Wheat Bread crumbs,1 Onion - finely chopped,1/4 tablespoon Garam masala powder,Water - as needed,1 Green Chilli - chopped,1/4 tablespoon Red Chilli powder,1 cup Cooked rice,1/2 cup Potato (Aloo) - cooked & mashed,1/2 tablespoon Cumin powder (Jeera), 35, Indian, To prepare Spicy Mixed Vegetables Rice Cutlet Recipe, take a mixing bowl and add cooked rice,mashed boiled potato,chopped onion,chopped green chilli,grated carrot,chopped coriander leaves, mix everything well.Now add all the spices,start with turmeric powder,red chilli powder, cumin powder, coriander powder, garam masala and salt.Mix everything well and make sure that cooked rice also get mashed properly.Shape the mixture in medium size patties.Take another bowl and add all purpose flour and water, mix them to get pouring consistency batter.Put some plain flour on one side and bread crumbs on other side on your work surface.Roll Patties in plain flour first, then dip them in all purpose flour batter and then in bread crumbs.Repeat the same process, first plain flour, then dip in all purpose flour and then in bread crumbs.Now heat 3-4 tablespoon oil in a frying pan or skillet, place the cutlets on pan or skillet .Let it cook until the base is lightly browned and crispy, flip them and fry the other side .Flip again and fry them till they are crisp and golden.Once its nicely crisp and golden, remove the cutlets from pan and place it on paper towel.Spicy Mixed Vegetables Rice Cutlet Recipe are ready to be served with Green chutney and date-tamarind chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Rice_Cutlet.jpg, 16
Ingredients: baking powder,wheat flour,ginger,pears,virgin olive oil,curd,almond meal (badam powder),lemon,caster sugar,butter

Upside Down Pear Ginger Cake Recipe, 1 tablespoon Lemon juice,1 teaspoon Baking powder,1/4 cup Almond Meal (Badam Powder),4 tablespoons Honey,4 tablespoons Caster Sugar,3 Pears - sliced,1 teaspoon Ginger - grated,1/2 cup Curd (Dahi / Yogurt),1/2 cup Extra Virgin Olive Oil,1 cup Whole Wheat Flour,2 tablespoons Honey,2 teaspoons Ginger - grated,1/2 cup Caster Sugar,4 tablespoons Butter (unsalted), 40, Continental, To begin making Upside Down Pear Ginger Cake Recipe, in a saucepan add butter, honey, sugar and grated ginger.
Let the syrup melt and cook until it becomes golden.While the syrup is cooking, prepare the cake tin or cast iron pan by lightly greasing it with butter and flouring it.
Tap off the excess flour after its coated without disturbing the inner lining of the cake pan.Remove from heat and pour this syrup into the prepared cake tin or ovenproof frying pan.Arrange pear slices in the cake tin or frying pan which you are using.
Set aside.Preheat oven to 350 degree F and grease.
In a mixing bowl sift together whole wheat flour, baking powder.Add in ground almonds and set aside.
In another mixing bowl beat together olive oil and sugar.Stir in yogurt, honey and ginger.
Whisk to combine.
Add the dry ingredients into the wet in two batches.Gently fold in all the ingredients to make a batter.
Pour the cake batter on top of the pears and cover them completely.Tap on the kitchen counter to free the air gaps if any.
Bake in preheated oven for about 35 to 40 minutes or until a skewer inserted into the centre comes out clean.Remove the cake from oven and allow it to cool.
Loosen the sides with a knife and flip the cake onto serving plate.Slice and serve with ice cream.
Serve Upside Down Pear Ginger Cake Recipe topped with ice cream along with Zucchini Parmesan Crisps (Chips) Recipe, Bombay Masala Sandwich Recipe With Rocket Leaves., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sapanabehl/Upside_Down_Pear_Ginger_Cake.jpg, 10
Ingredients: tomato,green chillies,ginger,tamarind water,coconut,mustard seeds,coriander (dhania) leaves,red chilli powder,water,peanuts,cloves garlic,curry leaves,onion,cumin seeds (jeera),methi seeds (fenugreek seeds),coriander (dhania) powder,eggs,turmeric powder,sesame seeds (til seeds),sunflower oil

Ande Ka Salan Recipe - Tangy Egg Masala in Peanut Gravy, 1/2 teaspoon Mustard seeds,1 cup Homemade tomato puree,6 Whole Eggs - hardboiled,1 teaspoon Red Chilli powder,2 Green Chillies - slit,1 cup Tamarind Water,2 Onions - finely chopped,6 cloves Garlic - finely chopped,1/4 Cup Fresh coconut - freshly grated,2 tablespoons Sesame seeds (Til seeds),2 tablespoons Coriander (Dhania) Leaves - chopped,2 tablespoons Peanuts - roasted,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves,1/4 teaspoon Turmeric powder (Haldi),1 1/2 teaspoon Coriander (Dhania) Powder,1/2 cup Water - lukewarm,1 inch Ginger - finely chopped,1 tablespoon Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera), 45, North Indian Recipes, To begin making the Ande Ka Salan Recipe, into a preheated pan, add the roasted peanuts, sesame seeds and roast for a minute till the sesame seeds start to pop.
Once done turn off the heat and let it cool.Add the roasted peanuts and the sesame seeds into a mixer grinder along with coconut, warm water and grind into a smooth paste.
Keep aside.Next we will proceed to make the gravy.
Into a preheated pan, add oil, once the oil is hot, add the mustard seeds, cumin seeds, methi seeds and allow the seeds to crackle.Once the seeds crackle, add the curry leaves, onions, garlic, ginger, green chillies and saute until the onions turn golden brown in color.Once done, add in the tomato puree, turmeric powder, red chilli powder, coriander powder, coconut peanut sesame mixture, tamarind water and salt to taste.
Stir the Ande ka Salan gravy well to combine.Simmer the gravy for Ande ka Salan on medium heat for about 5 to 7 minutes.
After 5 to 7 minutes, stir in chopped coriander leaves, add slit hard boiled eggs to the gravy, give a brisk boil and turn off the heat.Transfer Ande Ka salan to a serving dish and serve hot.Serve Ande Ka Salan Recipe along with Chicken Biryani or Tawa Paratha and Burani Raita for your weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Ande_ka_Salan_Video_Recipe_3_1600.jpg, 20
Ingredients: tomato,salt,green chilli,milk,red chilli powder,onion,green bell pepper (capsicum),eggs,pepper,instant oats (oatmeal),sunflower oil

Oats Omelette Recipe, 1 Green Chilli - finely chopped,3-4 tablespoons Milk,1 Tomato - finely chopped,1 cup Instant Oats (Oatmeal),1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,Salt and Pepper - to taste,1/2 Green Bell Pepper (Capsicum) - finely chopped,2 Whole Eggs,2 teaspoon Sunflower Oil, 15, Continental, To begin making Oats Omelette, take a big bowl and whisk together all the ingredients to a normal omelette consistency using milk.Heat a pan, brush a little oil and pour half of the omelette mix onto the pan and let it cook for a few minutes until the base is cooked.Flip the omelette and let it cook for another few minutes and keep aside.Similarly, make another omelette.Serve the yummy Oats Omlette for breakfast along  with chilli cheese toast and Carrot Cashew Smoothie recipe to kick start your day with great breakfast or serve it as a tea-time energy food., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Oats_Omelette_Recipe.jpg, 11
Ingredients: salt,baking powder,paprika powder,chicken wings wth skin,rosemary dry,red chilli powder,garlic powder,eggs,black pepper powder,buttermilk,flour (maida),sunflower oil

Southern Style Fried Chicken Recipe, 1/2 tablespoon Baking powder,1 tablespoon Red Chilli powder,1 cup All Purpose Flour (Maida),1/4 teaspoon Black pepper powder,1 teaspoon Rosemary - dry,Salt - to taste,1/2 cup Buttermilk - or milk,1/2 teaspoon Garlic powder,Salt - for seasoning,1/2 cup All Purpose Flour (Maida),1/2 teaspoon Salt,Sunflower Oil,1/2 teaspoon Paprika powder,10 Chicken Wings - wth skin,1 teaspoon Black pepper powder,2 Whole Eggs - beaten, 120, American, To begin making the Southern Style Fried Chicken recipe, firstly clean the chicken wings and dry it.
Sprinkle some salt and pepper over it and mix it properly.
Keep aside for 10 minutes.Take a extra large freezer zip lock bag and place all the wings inside it.
Pour the buttermilk/milk and lock the zip.Refrigerate it for atleast 30 minutes or overnight to use for the next day.
Once you are ready to cook assemble all the dry ingredients in a large bowl and tos it well.
Keep it aside.Beat eggs in a medium bowl adding salt for dipping the chicken.Take out the chicken wings from bag and dry it once more.
In a third big bowl, mix the extra flour and dried chicken wings well to coat the skin and leave for 5 minutes.Now dip the chicken pieces in egg wash and coat each piece in large bowl of flour plus dry ingredients mix.
Keep it aside for frying.Meanwhile turn on the flame on medium low and heat enough oil in a Heavy Bottomed Deep  Wok, so that the wings are totally submerged while frying.Carefully slide the wings in hot oil and fry for about 8 minutes per batch until light golden brown.
Drain on paper towels to absorb the excess oil.
Serve hot.Serve Southern Style Fried Chicken along with Tzatziki dip and Apple And Ginger Cocktail Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/SOUTHERN_STYLE_FRIED_CHICKEN_OF_USA.jpg, 12
Ingredients: tomato,wheat brown bread,lettuce leaves,butter toasting,salt,onion,veeba harissa sauce,pepper,eggs

Egg And Harissa Sandwich Recipe, 1/4 cup Lettuce leaves,1/2 Onion - cut into rings,Butter - for toasting,4 Whole Wheat Brown Bread,2 Whole Eggs,Salt and Pepper - to taste,1 Tomato - sliced into rounds,2 tablespoons Veeba Harissa Sauce, 25, Fusion, To begin making the Egg & Harissa Sandwiches Recipe, toast the sandwich bread on a hot flat skillet by adding butter.
Toast the bread till it has a golden crust.To fry the eggs, heat oil in a skillet on medium high heat.
Crack the egg into the pan such that the yolk stays intact.Turn the heat to low and slow cook the egg, until you notice the whites are cooked and the yolk has a cooked layer on the top.
Sprinkle salt and pepper and turn off the heat.Now to assemble the Egg and Harissa sandwich, take a heap tablespoon of the harissa sauce and smear it over the toasted bread.Place the cleaned lettuce, sliced tomatoes, ringed onions and finally carefully place the fried egg and again place another toasted bread smeared with harissa and serve.Serve the Egg & Harissa Sandwiches along with a basket of Garlic & Ginger Spiced Potato Wedges with a glass of Carrot Pineapple Orange Juice by the side., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/Veeba/Veeba_Video_Egg_and_Harissa_Sandwich_Recipe-1.jpg, 9
Ingredients: figaro pure olive oil pan,salt,chaat masala powder,water,curd,sugar,green chillies (or per paste),cumin seeds (jeera),mint leaves (pudina),green chillies,white urad dal

Chaas Dahi Vada Recipe - Dahi Vada in Refreshing Buttermilk, 2 teaspoons Sugar - (optional),Salt - to taste,1 teaspoon Cumin seeds (Jeera),Figaro Pure Olive Oil - for pan frying,1 cup White Urad Dal (Whole),1/4 cup Mint Leaves (Pudina) - chopped,2 Green Chillies - finely chopped,3 cups Curd (Dahi / Yogurt),2 Green Chillies - chopped (or more as per paste),3 cups Water,1 teaspoon Chaat Masala Powder, 60, North Indian Recipes, To begin making the Dahi Vada Recipe, we have to first soak the urad dal for 2 hours in 2 cups of water.
Grind the dal with salt adding just enough water to make into a thick and smooth batter.Preheat the Kuzhi Paniyaram pan with a pinch of oil on each cavity.
Add a dollop of the dahi vada batter into each cavity, cover the pan and allow it to steam in medium heat.You could optionally add a little more oil into each cavity to get a slightly more crispy texture.
Once the vada looks steamed from the top, flip the vada over and allow it to turn into a golden brown on both sides.
Repeat the above process with the remaining portions of the dahi vada batter.Now heat a big broad pot of water; once it has reached the boiling point, turn off heat.
Add the pan fried vada’s to the hot water.
Don’t add too many at a time.Give enough space for the vada’s to breathe, as they tend to expand more in water.
Let the vada’s soak in water for about 5 minutes or until have turned soft.
Once all the vada’s are soaked and softened scoop out draining any excess water, without squeezing them.Set them aside in a serving dish.
The process of soaking the vada’s in water makes them soft, fluffy and juicy at the same time making it porous.To make the chaas for the dahi vada.Into the tall jar of the mixer grinder, add the dahi, salt, green chillies, cumin seeds and mint leaves.
Coarsely blend it to make a smooth mixture.
Pour the ground yogurt into a large bowl- add water and whisk well.
Check the salt and seasonings and adjust according to taste.Once done, add the soaked vada into the chaas.
Cover the bowl and refrigerate the Chaas Dahi Vada until you are ready to serve., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Chaas_Dahi_Vada_Recipe_With_Butter_Milk-1.jpg, 11
Ingredients: salt,mustard oil,coconut,mustard seeds,banana leaf,poppy seeds,lemon,green chillies,prawns

Chingiri Paturi Recipe, 1/2 teaspoon Salt - adjustable,1 Banana leaf - big (cut into 4 halves),1 teaspoon Lemon juice,500 grams Prawns - medium size,4 Green Chillies,1/2 cup Fresh coconut - grated,1/2 cup Poppy seeds,3 tablespoon Mustard oil,1/3 cup Mustard seeds, 45, Bengali Recipes, To begin with the Chingiri Paturi Recipe start by soaking khus khus for minimum 3 to 4 hours or overnight.Wash and clean prawns nicely in salt water to remove that fishy smell.In a grinder jar, take soaked khuskhus, mustard seeds, green chilies and grated coconut.
Grind to make a thick & smooth paste.Add salt as per taste and mustard oil in the paste.
Mix well and keep aside.Heat 2 cups of water in a pan and add few drops of lemon juice and 2 pinch of salt.As soon as the water starts boiling, add prawns and turn off the gas and remove pan from the stove and keep aside for few minutes.The prawns will blanch and also get properly cleaned.
After a while, drain water and collect the prawns and keep aside.Heat mustard oil in a non stick pan and saute the prawns for 2-3 mins.
Divide the prawns in four equal portions and keep aside.For making leaf parcels, first take a banana leaf and heat on stove top very carefully from both sides.
Keep the leaf high from flames to avoid getting burnt.
By doing this the leaf will soften and get easily folded like a fabric without tearing apart.
Do this for all for pieces of leaf and keep aside.Now take a banana leaf piece and place around of khuskhus paste in the center.Now add one portion of sauteed prawns on the paste.
Gently mix such that the paste coats all over the prawns.Add some more paste over the prawns and around mustard oil on top.Carefully fold the two opposite sides of the leaf inwards and then the next two sides inwards to make parcels.Tie the packet cris-cros with thread and put a knot.
Make other parcels following the same method and keep aside.Heat a non stick pan that has a lid.
Brush some mustard oil all over.Place the parcels on the pan and cover the lid.Steam the parcels in low flames for 10 mins or till you find the color of leaf changing.Carefully flip the parcel and steam from the other side as well.
This might take 15-20 mins in total.Turn of the gas and carefully transfer the parcels on the serving plate and serve hot with plain steamed rice.Do not open the parcel before serving, they shall be opened by the one who is about to relish this delicacy.Enjoy the Chingiri Paturi Recipe with some hot rice and samar for amazing lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/CHINGIRI_PATURI__PRAWN_PATURI.jpg, 9
Ingredients: salt,coriander (dhania) leaves,paprika powder,onion powder,virgin olive oil,onion,garlic powder,thyme leaves,black pepper powder,potato (aloo),dried oregano

Cajun Style Potatoes Recipe, Salt - as required,1-1/2 teaspoons Dried Thyme Leaves,1-1/2 teaspoons Dried oregano,Salt - to taste,1 Onion - finely chopped onion,2 teaspoons Garlic powder,2 tablespoons Extra Virgin Olive Oil,Coriander (Dhania) Leaves - a few sprigs finely chopped,1 teaspoon Onion powder,4 Potatoes (Aloo) - washed,2 teaspoons Paprika powder,1 teaspoon Black pepper powder, 80, Caribbean, To begin making the Cajun Style Potatoes Recipe, preheat the Oven to 220 degree celsius.Add the ingredients listed for the cajun spice mix into a mixer grinder like the garlic powder, onion powder, paprika powder, dried thyme leaves, dried oregano and salt and pulse to mix all the powders well together.Mix oil and the spice mix in a small bowl.Smear the spice mix with the help of a pastry brush on all the potatoes wedges.Keep aside for 15 minutes to marinate and then arrange them neatly in a greased ovenproof dish/sheet.Bake till the potato wedges are brown and crispy on all sides.
This will take about 30-35 minutes.
Turn the potato wedges after the first fifteen minutes of the cook to help the cajun potatoes cook evenly on all sides.
Serve hot Cajun Style Potatoes Recipe immediately topped with onion and coriander leaves.Serve Cajun Style Potatoes as a tea time with tomato sauce or Tzatziki Recipe - A Greek Yogurt Dip and Irani Chai Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Cajun_Style_Potatoes.jpg, 11
Ingredients: salt,sunflower oil making the upma,ginger,mustard seeds,asafoetida (hing),ghee,curry leaves,curd,ragi flour (finger millet nagli),white urad dal (split),green chillies

Puli Upma Recipe in Ragi Pachai - Ragi Flower Upma Recipe, Salt - as required,1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,1 cup Curd (Dahi / Yogurt) - beaten,4 tablespoons Ghee,3 Green Chillies - chopped,Asafoetida (hing) - a pinch,1/2 inch Ginger - chopped,Sunflower Oil - as required for seasoning and making the upma,1 cup Ragi Flour (Finger Millet/ Nagli),1 teaspoon Curry leaves - chopped, 25, South Indian Recipes, To begin making the Ragi Pachchai Maa Puli Upma recipe, make a thick batter out of ragi flour, salt and beaten curd in a bowl.The consistency of the batter should be that of an idli batter.
If needed add little water to get the thick pouring consistency.
You will need approximately 3/4 to 1 cup of water.Heat a pan/kadai and add ghee.
Do the tempering of mustard, urad dal, green chillies, ginger, asafoetida and curry leaves.
Allow the urad dal to turn golden brown and crisp.Transfer the Ragi Pachchai Maa Puli Upma batter to the pan with the tempering and cook till it absorbs all the moisture and becomes grainy and little crispy.
Cook on medium heat.
It takes about 3 to 4 minutes for it to become grainy and cooked.If you feel the Ragi Puli Upma is too dry, you can sprinkle some water and cook it further.
Keep the pan covered and mix a couple of times in between and serve the Pachchai Maa Puli Upma immediately.Serve the Pachchai Maa Puli Upma along with Masala Chai for weekday breakfast or a evening snack and makes a great indian diabetic breakfast too! , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/19-Jan/Pachchai_Maa_Puli_Upma_Recipe_Ragi_Flour_Upma-1.jpg, 11
Ingredients: cashew nuts,salt,chaat masala powder,raisins,red chilli powder,banana,curry leaves,badam (almond),peanuts (moongphali),caster sugar,green chillies,sunflower oil

Raw Banana Chivda Recipe, 7 Badam (Almond),Sunflower Oil - for frying,Salt - to taste,10 Curry leaves,2 Green Chillies - finely chopped,1/4 teaspoon Red Chilli powder,1 teaspoon Caster Sugar,2 Raw Banana,1 tablespoon Raisins,7 Cashew nuts,1/3 cup Raw Peanuts (Moongphali),1 teaspoon Chaat Masala Powder, 45, Indian, To begin making Raw Banana Chivda Recipe, heat oil in a kadai on medium flame.
Wash and peel the bananas and directly grate the bananas into hot oil.
Fry in batches.
Peel only that much portion of banana that can be fried in one batch, to avoid the change in colour.
Let them fry on low to medium heat and keep turning until they turn golden brown and crisp.
Drain on an absorbent paper and set aside.In the same frying pan, fry peanuts, cashews and almonds till they turn light golden brown.
Keep aside on kitchen towel.In the same manner, fry green chillies and curry leaves.
Fry till they turn crisp and all the moisture evaporates from them.
Drain on kitchen towel.In the end, fry raisins.
Be careful while frying raisins, as they burn quickly.
Fry only for a few seconds.
Combine fried grated banana, peanuts, cashews, almonds, raisins, green chillies and curry leaves in a wide bowl.Add salt, red chilli powder, chaat masala and powdered sugar to it.
Mix well.Once it cools down completely, store the chivda in an airtight container.Serve Raw Banana Chivda Recipe with Masala Chai Recipe - Indian Spiced Tea or coffee during evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Bela-Dholakia/Raw_Banana_Chivda_Kachche_Kele_ka_Chivda_recipe.jpg, 12
Ingredients: salt,wheat flour,ghee,black beans,red chilli powder,cloves garlic,onion,cumin seeds (jeera),coriander powder,turmeric powder,garam masala powder,sunflower oil

Bhatt Ki Dal Recipe - Traditional Kumaoni Black Bean Dal, Sunflower Oil,2 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),4 cloves Garlic - finely chopped,1 Onion - finely chopped,1/4 cup Whole Wheat Flour,2 teaspoon Coriander Powder (Dhania),1 cup Black beans - soaked overnight,1 tablespoon Ghee,1 teaspoon Turmeric powder (Haldi),2 teaspoon Red Chilli powder, 35, North Indian Recipes, To begin making the Kumani Bhatt Ki Dal Recipe, soak the black beans overnight with water.Heat a kadai on medium heat, add a tablespoon of ghee and once it start to melt, add in the wheat flour.
Keep roasting the flour until it changes the color to light brown.
Once it is light brown, take it out and keep it aside.Into the pressure cooker, heat oil over medium heat; add in cumin seeds and allow it to crackle.
Add in the chopped onion and garlic and saute till the onions turn translucent.
Once the onions have turned light brown.
Add soaked black beans along with the water, the spice powders like turmeric, red chilli powder, garam masala powder, coriander powder, salt to taste and mix well.
Add little more water until the beans is immersed well in water at least 2 inches below.Pressure cook the Bhatt ki Dal for 5 to 8 whistles for about 30 minutes until it is completely done.Once done, turn off the heat and allow the pressure to release naturally.Once released, add in wheat flour and keep mixing until the Kumani Bhatt ki Dal is well combined.
Add a little water if required and keep stirring until the Kumani Bhatt ki Dal thickens.Check for salt if the Kumani Bhatt ki Dali requires any flavour you can adjust it now.
Once done, turn off the the heat and transfer the Kumani Bhatt ki Dal to a serving bowl.Serve the Kumani Bhatt Ki Dal Recipe along with Phulka Recipe and Aloo Gobi Ki Sabzi to make a simple Indian Lunch or dinner for yourself and family.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/July-25/Kumano_Style_Bhatt_ki_Churkani_Blck_Bean_Curry_Soya_Bean-3_1600.jpg, 12