METHI DAL

INGREDIENTS

  • 3 TSP OIL

  • 1 TSP MUSTARD SEEDS

  • 1 TSP JEERA / CUMIN SEEDS

  • 2 DRIED RED CHILLI

  • PINCH OF HING / ASAFOETIDA

  • FEW CURRY LEAVES

  • 4 CLOVE GARLIC, CHOPPED

  • 1 ONION, FINELY CHOPPED

  • 2 GREEN CHILLI, SLIT

  • 1 TOMATO, FINELY CHOPPED

  • ¼ TSP TURMERIC / HALDI

  • ½ TSP KASHMIRI RED CHILLI POWDER / LAL MIRCH POWDER

  • SALT TO TASTE

  • 1 BUNCH METHI / FENUGREEK LEAVES, CHOPPED

  • 2 CUPS TOOR DAL, COOKED

  • 1 CUP WATER, OR AS REQUIRED

INSTRUCTIONS

1. FIRSTLY, IN A LARGE KADAI HEAT 3 TSP OIL.


2. ADD IN 1 TSP MUSTARD SEEDS, 1 TSP JEERA, 2 DRIED RED CHILLI, PINCH OF HING AND FEW CURRY LEAVES. ALLOW TO SPLUTTER.


3. FURTHER ADD 4 CLOVE OF CHOPPED GARLIC AND SAUTE TO GOLDEN.


4. ADDITIONALLY ADD IN 1 ONION AND 2 GREEN CHILLI. SAUTE WELL.


5. FURTHERMORE ADD IN 1 TOMATO AND SAUTE TILL IT TURNS SOFT AND MUSHY.


6. ALSO ADD ¼ TSP TURMERIC, ½ TSP CHILLI POWDER AND SALT TO TASTE. SAUTE FOR A MINUTE.


7. NOW ADD 1 BUNCH OF CHOPPED METHI / FENUGREEK LEAVES.


8. SAUTE TILL THE METHI LEAVES SHRINKS.


9. FURTHER ADD 2 CUPS OF COOKED TOOR DAL.


10. MIX WELL ADDING WATER IF REQUIRED TO ADJUST CONSISTENCY.


11. COVER AND SIMMER FOR 5 MINUTES.


12. FINALLY, SERVE METHI DAL WITH RICE OR ROTI.

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