Ans Recipe Finder

Thuvar/Masoor/Channa Dhal - 1 cup Turmeric - 1/2 tsp Asafetida - 1/4 tsp Salt In a pressure cooker, add dal along with turmeric, asafoetida, required salt, and 2 cups of 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 and

Toor Dal - 1/2 cup Chana Dal - 1 cup Fennel Seeds - 1 tsp Red Chilies - 6 Onion - 1 cup + 1 cup, diced Green Chilies - 2, minced Curry Leaves - chopped Turmeric - 1 tsp + 1 tsp Chili Powder - 1 tsp + 1 tsp Fennel Powder - 1 tsp + 1 tsp Sambar Powder - 1 tsp + 1 tsp Salt Oil - 1 tbsp. Mustard Seeds - 1 tsp Urad Dal - 1 tsp Asafoetida - 1 tsp Fenugreek Seeds - 1 tsp Fennel Seeds - 1 tsp Curry Leaves Garlic - 2 cloves, sliced Tomato - 1, diced Tamarind Juice - 1 cup Coconut - 1/

Thuvar Dal - 1 cup Onion - 1/2, chopped Tomato - 1, chopped Green Chilies - 2 Ginger - a small piece, grated Turmeric - 1/2 tsp Chili Powder - 1 tsp Sambar Powder - 1 tsp Asafoetida - 1 pinch Cilantro Salt For Tempering Ghee / Oil - 3 tbsp. Cumin Seeds - 1 tsp Dry Red Chilies - 3 Asafoetida - 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.

Idli Rice – 1 cup Toor Dal – 1/4 cup Chana Dal – 1/4 cup Urad Dal – 1/4 cup Moong Dal – 1/8 cup Red Chilies – 5 Fennel Seeds – 1 tsp Ginger – a small piece Onion – 1, chopped Coconut – 1/4 cup, grated Curry Leaves – chopped Drumstick Leaves/Spinach – 1 cup, chopped (optional) Asafoetida – 1 tsp Salt Gingelly Oil In a medium-sized bowl, mix Idli Rice, Toor Dal, Chana Dal, Urad Dal, and Moong Dal. Rinse the rice and dal well until the water runs clear, then soak them along with