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Masoor Dal with Mint and Fenugreek
Category : Daals and curries, Curry leaves
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
Makes: 2-3 servings
Shelflife: 1 day
- Wash and soak both dals together for 15-20 minutes.
- Add in fenugreek seeds, 2 ½ cups water.
- Pressure cook for 3 whistles or till soft.
- Allow to stand till all steam is released.
- Remove, mash roughly.
- Heat ghee in a pan, add seeds, allow to splutter.
- Add asafetida, chopped onions, stirfry for a minute.
- Add drained fenugreek leaves, all masala powders, except crushed cumin powder.
- Add ground masala paste, stirfry for a minute.
- Add prepared dal, bring to a boil, simmer for 3-4 minutes.
- Add salt, lemon juice, pour into serving dish.
- Sprinkle cumin powder, to garnish.
- Serve hot with steamed rice or jeera rice.
Makes: 2-3 servings
Shelflife: 1 day
Ingredients:
1 cup masoor (orange) dal
1 tbsp. toor dal
½ tsp. fenugreek (methi) seeds, green or yellow
1 bunch fenugreek leaves, cleaned, chopped, blanched.
1 small onion finely chopped
¼ tsp. each cumin and mustard seeds
3 pinches asafetida powder
½ tsp. coriander seeds powder
½ tsp. amchoor (dried mango) powder or lemon juice
¼ tsp. turmeric powder
¼ tsp. crushed cumin powder
salt to taste
1 tbsp. ghee or butter
1 cup masoor (orange) dal
1 tbsp. toor dal
½ tsp. fenugreek (methi) seeds, green or yellow
1 bunch fenugreek leaves, cleaned, chopped, blanched.
1 small onion finely chopped
¼ tsp. each cumin and mustard seeds
3 pinches asafetida powder
½ tsp. coriander seeds powder
½ tsp. amchoor (dried mango) powder or lemon juice
¼ tsp. turmeric powder
¼ tsp. crushed cumin powder
salt to taste
1 tbsp. ghee or butter
Grind to a paste:
2 sprigs mint leaves
1 tbsp. coriander leaves, chopped
2 green chillies
1 tsp. jaggery grated
1 small onion
1 flake garlic
2-3 pinches black salt
