Saturday, February 4, 2012

Methi Dal

Methi being a seasonal leafy vegetable it is best to eat it whenever available than later longing for it. Instead of making methi bhaaji wanted to try making methi dal. I was scared that the dal might get a bitter taste so I surfed online to see if there was specific proportion but did not find anything particular. So I randomly took 2 cups methi leaves and it tastes good. You can serve methi dal with rice or chapati. 

  • 2 cups methi leaves
  • 1/4 cup toor dal
  • 1/4 cup masoor dal
  • 1 medium onion sliced
  • 2 green chillies sliced
  • 2 garlic pods
  • 1 medium tomato sliced
  • Turmeric
  • Jeera 
  • Mustard seeds
  • 2 Whole red chillies
  • Curry leaves
  • Hing
  • Salt
  • Oil
  • Ghee
  • Corriander leaves
Process->Wash both the dals. In a pressure cooker add 1 spoon oil and roast both the dals for 4-5 minutes. Add the sliced green chillies, onion, garlic and fry it for 3-4 minutes. Next add tomato, turmeric and methi leaves and toss it. Add little water and pressure cook the dal. Once the dal cooks beat it with a spoon. In a small pan take little ghee add jeera, mustards seeds, curry leaves, whole red chillies, hing and let it splutter. Add the tadka to the dal and adjust salt as per taste and boil it. Garnish it corriander leaves.

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