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Methi Dal
By : Uma Devi RamachandraCategory : Fenugreek, South indian, Pulses and lentils, Daals
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- 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
- Move to a plate.
- Add 1&1/2 tsp of oil to the same kadai, add tur dal and fry till it just changes colour.
- Put all the fried ingredients in a cooker, add haldi and 400 ml of water.
- Cook upto 3 to 4 whistles, let it cool.
- Remove the lid and mash the dal roughly, add salt, stir & keep aside.
- Heat remaining oil, add hing, mustard seeds, roughly crushed garlic cloves, remaining red chilli (broken into pieces) and curry patta leaves.
- 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.
- Stir well and keep it for a min, sprinkle coriander leaves and remove.
- Serve with hot plain rice with a spoonful of desi ghee/chapathi/puri.
- This dal can be prepared very quickly in a small cooker (3 litres) within 20 min.
Ingredients:
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
salt
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
salt
RECIPES BY UMA DEVI RAMACHANDRA
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