History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Heat oil in a cooker. Add mustard seeds, cumin seeds, curry leaves, asafoetida, slit green chillies, garlic and ginger. Sauté for a minute.
Add carrots, French beans, drumstick and soaked dal and mix. Now add turmeric powder, red chilli powder, salt and sufficient water and bring to a boil. When the water comes to a boil, add cauliflower, coriander leaves and lemon juice.
Stir and put the lid of the cooker on. Cook under pressure till one whistle. Switch off the heat, open the pressure cooker lid only when all the steam has ceased in it. Mix lightly with the back of the round spoon.
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