Ans Recipe Finder

Thuvar Dhal - 1/2 cup Channa Dhal - 1 cup Fennel seeds - 1 tsp Red Chilli - 6 Onion - 1 cup + 1 cup, diced Green Chilli - 2, minced Curry Leaves - chopped Turmeric - 1 tsp + 1 tsp Chilli Powder - 1 tsp + 1 tsp Fennel Powder - 1 tsp + 1 tsp Sambhar Powder - 1 tsp + 1 tsp Salt Oil - 1 tbsp. Mustard - 1 tsp Urad Dhal - 1 tsp Asafetida - 1 tsp Fenugreek - 1 tsp Fennel Seeds - 1 tsp Curry Leaves Garlic - 2 cloves, sliced Tomato - 1, diced Tamarind Juice - 1 cup Coconut - 1/2 cup,

For Cooking Dal Chana dal – 1 cup (soaked for 4–5 hours) Onion – 1, sliced Tomato – 1, finely chopped Garlic – 6 cloves, chopped Green chillies – 5–6, slit Curry leaves – 1 sprig Turmeric powder – 1 tsp Water – 1½ litres Salt to taste For the Kootu Coconut oil – 3 tbsp Urad dal – 1 tsp Dry red chillies – 3, chopped Green chillies – 3, slit Garlic – 5 cloves, crushed Curry leaves – 1 sprig Shallots/pearl onions – 1 small cup, sliced Ridge gourd – 1.5 kg, peeled and chopped Tur

Thuvar Dal - 1 cup Onion - 1/2, chopped Tomato - 1, chopped Green Chillies - 2 Ginger - a small piece, grated Turmeric - 1/2 tsp Chilli Powder - 1 tsp Sambhar Powder - 1 tsp Asafetida - 1 pinch Cilantro Salt For Tempering Ghee / Oil - 3 tbsp. Cumin Seeds - 1 tsp Dry Red Chillies - 3 Asafetida - 1 pinch Garlic - 5 cloves, chopped Thoroughly rinse the thuvar dal and place it in a pressure cooker. Add chopped onions, tomatoes, green chilies, and ginger. Pour in 2.5 cups of water

Coconut Paste Ingredients Grated Coconut - 1 cup Cashews - 10 Small piece of Ginger Garlic Cloves - 6–7 Fennel Seeds - 1 tbsp. Cumin Seeds - 1 tsp Water - 1 cup Curry Ingredients Oil - 3 tbsp. Bay Leaves - 2 Cardamoms - 3 Cinnamon Stick - 1 Cloves - 3 Chopped Onion - 1 Turmeric Powder - 1 tsp Red Chilli Powder - 1 tsp Chopped Tomato - 1 Water - 1 cup Additional Ingredients Curry Leaves Green Chillies - 5, slit Green Peas - 2 lb. Water - 1 cup Salt Blend the coconut, cashews,