Ans Recipe Finder

Oil - 1 tbsp. Cumin - 1 tsp Asafetida - a pinch Onion - 1, diced Ginger Garlic paste - 1 tsp Tomato - 1, diced Turmeric - 1/4 tsp Chilli Powder – 1/2 tsp Vaangi Bath Powder or Pav Baji Masala Powder – 2 tsp Salt Green Gram - 1 cup, soaked overnight and pressure cooked for 3 whistles Cilantro Heat Oil in a pot and temper Cumin seeds and Asafetida. Add Onion and saute until translucent. Add Ginger Garlic paster and cook until the raw smell goes away. Add Tomatoes and cook clos

Thuvar/Masoor/Channa Dhal - 1 cup Turmeric - 1/2 tsp Asafetida - 1/4 tsp Salt In a pressure cooker add Thuvar Dhal along with Turmeric, Asafetida, required Salt and 2 cups Water. Pressure cook for 3 whistles. Allow the pressure to come down naturally. For the Masala: Oil - 1 tbsp. Cumin - seeds - 1 tsp Garlic - 6 cloves, chopped Onion – 1, diced Green Chilli - 2, slit Tomato - 2, diced Turmeric - 1 tsp Chilli Powder - 1 tsp Butter - 1 tbsp. Salt Heat Oil in a medium pan an

Sambhar is a Lentil based Vegetable Curry cooked with an assortment of South Indian spices and Tamarind juice. Some of the Popular dishes include Sambhar Saadham, Idly Sambhar, Sambhar Vada etc. Thuvar Dhal - 1 cup, washed and drained Turmeric - 1 tsp Asafetida Salt Oil - 2 tbsp. Ghee - 2 tbsp. Fenugreek - 1 tsp Shallot - 6, peeled Green Chilli - 2, slit (optional) Tomato - 1, diced Carrot - 1, diced Eggplant - 1 cup Drumstick - 1 cup Turmeric - 1 tsp Chilli Powder - 1 tsp S

Oil/Butter - 2 tbsp. Cumin seeds - 1 tsp Onion - 1, pureed with 3 Green Chillies Ginger Garlic paste - 1 tbsp. Tomato - 2, pureed Turmeric - 1 tsp Chili powder - 1 1/2 tsp Cumin powder - 1 tsp Coriander powder - 2 tsp Fennel powder - 1 tsp Garam masala - 1 tsp Kidney Beans - 1 cup, soaked in water for at least 6 hours and pressure cooked with required Salt Salt Cilantro, for garnish Fresh Cream Heat Oil and Butter in a pan. Temper Cumin seeds. Add ground Onion paste and sau

For cooking lentils 1 cup or (200 grams) tuvar dal (arhar dal, tur dal or split pigeon pea lentils) or ½ cup tuvar dal + ½ cup masoor dal (split red lentils) 1 to 2 green chilies or serrano peppers – chopped or slit lengthwise ½ cup onions – chopped 1 cup tomatoes – finely chopped 1 teaspoon ginger – finely chopped ½ teaspoon turmeric powder (ground turmeric) ½ teaspoon Garam Masala 1 pinch asafoetida (hing), optional 2.5 cups water – for pressure cooking 1 tablespoon light c

Black Urad Dhal - 1 cup Rajma - 1/2 cup Oil - 1 tbsp. Cumin seeds - 1 tsp Whole Garam Masala - (Cinnamon - 1, Clove - 3, Cardamom - 2, Black Cardamom - 1, Bay Leaf - 1) Onion - 1, chopped Ginger Garlic paste - 2 tbsp. Tomato - 3, pureed Turmeric - 1 tsp Chilli powder - 1 1/2 tsp Cumin powder - 1 tsp Garam Masala - 1/2 tsp Kasturi Methi - 1 tsp Salt Butter - 4 tbsp. Heavy Cream - 1/2 cup Cilantro Lime juice Soak Urad Dhal and Rajma in Water overnight. Drain the Water and pres