instruction:
In this task, you have to generate the title of the recipe given its required ingredients and directions.
question:
ingredients: '1/2 cup plain yogurt', '3 tablespoons chickpea flour', '1 teaspoon chilli paste', '1 teaspoon ginger paste', '2 teaspoons sugar (or slightly more)', 'Salt, to taste', '1 1/2 tablespoons ghee or canola oil', '1/2 teaspoon cumin seeds', '1/2 teaspoon mustard seeds', '1/2 teaspoon fenugreek seeds', '4 to 5 curry leaves', '2 cloves', '2 to 3 whole black peppercorns', 'Pinch of asafoetida', '2 whole red dried chillies', '2 teaspoons lemon juice', 'Chopped cilantro, for garnish',<sep> directions: 'Take plain yogurt and mix it with the chickpea flour with the help of a spoon. Add the ginger and chili pastes, plus about 2 cups of water, and mix everything together in a blender. Set aside.', 'Heat some ghee or oil in a deep pot. As the ghee becomes hot, add the mustard seeds. Wait few seconds; the moment they start spluttering, add cumin seeds, fenugreek seeds, dried chilies, curry leaves, cloves, peppercorns, and asafoetida and quickly give it a stir. Immediately add the yogurt-water mixture to the pot. Stir everything well. Add sugar and salt to taste.', 'Let it simmer and then come to boil over a low flame for about 5 to 10 minutes. Gradually, it will start to thicken. Chickpea flour has a tendency to thicken anything. Once it reaches a soupy consistency -- not too thick nor too thin -- remove it from the flame.', 'Stir in the lemon juice and garnish it with cilantro. Serve it hot with rice or just as it is. Once it cools, it will thicken more. You can always adjust the seasoning or add a little bit of water to thin it out.', 'This soup is supposed to be slightly sweet and tangy. If you wish, you can remove the cloves, curry leaves, peppercorns, and red chilies before serving.'
answer:
Gujarati Yogurt Soup - Kadhi

question:
ingredients: '1 (410 g) can chickpeas, drained and rinsed', '1 (410 g) can red kidney beans, drained and rinsed', '1 carrot, trimmed, peeled and finely grated', '1 small onion, peeled and finely grated', '50 g sunflower seeds', '2 tablespoons tahini, drained of any excess oil', '1 garlic clove, peeled and chopped', '2 tablespoons fresh coriander, chopped', '1 tablespoon vegetable stock powder, wheat free if possible',<sep> directions: 'Preheat the oven to 220C Line a large backing tray with grease-proof paper.', 'Place all the ingredients in a food processor or with a hand-held blender and blend for 5-10 seconds, until the mixture is fairly course.', 'Push the mixture down with a spatula and blend for a further 10 seconds.', 'Remove the blades from the processor, wet your hands and shape mixture into 20 small balls.', 'Place the balls on the backing sheet and flatten slightly.', 'Bake for 15-18minutes until lightly colored.', 'Remove from the oven and allow to sit.', 'Serve with a squeeze of lemom juice over a bed of greens.'
answer:
Chickpea Burgers

question:
ingredients: '6 tbsp. cider vinegar', '4 tbsp. Dijon mustard', '1/4 c. olive oil', '1/4 tsp. coarse black pepper', '113 c. French lentils', '1 c. pearl couscous', '3/4 c. Chopped mint', '4 scallions', '3 plum tomatoes',<sep> directions: 'Whisk the vinegar, mustard, olive oil, salt, and black pepper together in a small bowl.', 'Place the lentils, couscous, mint, scallions, and tomatoes in a large bowl.', 'Add the dressing, toss, and serve.'
answer:
Lentil and Couscous Salad with Mint