Dal Tadkewali with Jeera Rice, Tandoori Gobi with Chutney
Cooked lentils finished off with a seasoning of aromatic Indian spices for a simple dish; best enjoyed with cumin flavoured rice; accompanied by cauliflower florets marinated in masalas, grilled and served dry, with chutney on the side.
|Kolhapuri Red Chillies||Coriander Leaves|
|Refined Sunflower Oil||Cumin Seeds|
|Split Red Lentils||Split Bengal Gram|
|Split Mung Beans||Button Chillies|