Gobi Matar with Parathas (3), Dal Panchmel and Jeera Rice
Cauliflower florets and green peas cooked in a delicious preparation with simple spices; to be relished with parathas. This platter also includes a dish of five different lentils cooked together and finished off with a seasoning of spices; paired with jeera rice.
|Kolhapuri Red Chillies||Coriander Leaves|
|Split Bengal Gram||Kashmiri Chillies|
|Turmeric Powder||Refined Sunflower Oil|
|Pigeon Pea||Cumin Seeds|
|Split Mung Beans||Clarified Butter|
|Split Red Lentils||Green Chillies|