Lasooni Dal Fry with Tomato Rice, Tandoori Aloo (4) and Chutney
Cooked lentils finished off with a seasoning of garlic and aromatic spices; to be relished with tangy tomato rice; accompanied by a side of boiled potato chunks marinated in masalas, grilled and served dry with chutney.
|Kolhapuri Red Chillies||Garlic|
|Coriander Seeds Powder||Turmeric Powder|
|Mustard Oil||Chilli Powder|
|Dried Fenugreek Leaves||Curd|
|Garam Masala||Coriander Leaves|
|Spinach Leaves||Cumin Seeds|