| Recipe Name:
Methi dal |
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| Category:
Gravy Varieties |
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| Prep Time |
Cook Time |
Serves |
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Ingredients: |
| Toor Dhal |
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90 grams |
| Fenugreek Seeds (methi) |
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30 grams |
| Jaggery |
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20 grams |
| Fenugreek leaves |
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40 grams |
| Tamarind |
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15 grams soaked in little water |
| Chilli powder |
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1 tsp |
| Garam masala |
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2 tsp |
| Jeera powder |
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1.5 tsp |
| Oil |
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10 grams |
| Curry leaves |
|
few |
| Salt to taste. |
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Method: |
- Soak the Fenugreek seeds for at least 2 hours before cooking.
- Wash Toor Dhal and place it along with fenugreek seeds in a heavy bottomed skillet.
- Cover with 2-3 cups of water and cook on medium flame for 30-35 minutes, till the dal is soft, not mushy. Do not pressure cook this dal.
- Heat oil, toss in the curry leaves, fry and add the dal to the seasoning. Pour a little water for a more liquid consistency.
- Add fenugreek leaves, tamarind pulp and all the spices, salt and jaggery.
- Simmer till the spices have assimilated and the fenugreek leaves are cooked.
- Garnish with coriander leaves and serve hot with rice.
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