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Methi Dal
By : Uma Devi Ramachandra
Category : Fenugreek, South indian, Pulses and lentils, Daals
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. Heat 1/2 tsp of oil, fry jeera, pepper, 6 red chilli and methi seeds till the seeds turn light brown and gives a nice aroma
  2. Move to a plate.
  3. Add 1&1/2 tsp of oil to the same kadai, add tur dal and fry till it just changes colour.
  4. Put all the fried ingredients in a cooker, add haldi and 400 ml of water.
  5. Cook upto 3 to 4 whistles, let it cool.
  6. Remove the lid and mash the dal roughly, add salt, stir & keep aside.
  7. Heat remaining oil, add hing, mustard seeds, roughly crushed garlic cloves, remaining red chilli (broken into pieces) and curry patta leaves.
  8. Fry till the seeds spultter, add onion pieces, fry till they become soft, add tamarind paste, stir once and pour the mashed dal over it.
  9. Stir well and keep it for a min, sprinkle coriander leaves and remove.
  10. Serve with hot plain rice with a spoonful of desi ghee/chapathi/puri.
  11. This dal can be prepared very quickly in a small cooker (3 litres) within 20 min.
250 g - tur dal
1/2 tsp - methi seeds
2 tsp - chopped coriander leaves
8 - red chilli
1 tsp - jeera
8 - pepper corn
1 - small onion, chopped
2 tsp + 1 tbsp - oil (or less)
1 tsp - thick tamarind paste
1/2 tsp - mustard seeds
10 - curry patta leaves
haldi a pinch
hing a pinch
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