METHI DAL RECIPE
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METHI DAL RECIPE INGREDIENTS Thor dal - 1/2 cup Water - 2 cups [for boiling thor dal] Chopped methi leaves / vendaya keerai- 2 cups Cooking oil - 2 tbsp Mustard seeds / kadugu - 1/2 tsp Cumin seeds / seeragam - 1/2 tsp Slit green chilies - 2 nos Crushed garlic - 10 nos Curry leaves - 1 string Asafoetida / hing / perungaayam - 2 pinches Chopped onion - 1 no [large] Chopped tomato - 1 no [large] Raw chili powder - 1/2 tsp Turmeric powder / manjal podi - 1/4 tsp Salt - 1 tsp [as required] Preparation times : 15 minutes Cooking time : 30 minutes No of servings : 4-5 members Cuisine : North Indian Coarse : Side Dish Method : 1) Add thor dal in a pressure cooker, rinse it for 3-4, add water and pressure cook for 4-5 whistles, mash the dal well and set aside. 2) Pick the methi leaves, discard the roots and the leaves which are witted and yellow. 3) Place the cleaned methi leaves in a bowl, add water till the leaves float on top, rest for 5 minutes and rinse for 2-3 times. 4) Drain the water very well and chop finely. 5) Heat oil in a kadai add mustard seeds, cumin seeds and let them splatter. 6) Add slit green chili, curry leaves, garlic, asafoetida, saute once in medium, add chopped onion, chopped tomatoes and cook till it turns mushy. 7) Add chili powder, salt, turmeric powder, saute well and cook for 1 minute in medium flame. 8) Add chopped methi leaves, saute well and cook for 3-4 minutes and keep mixing continuosly. 9) Add cooked dal, stir well, add little water if required and adjust the consistency and do not add more water. 10) Boil just once and serve with chapatti or rice. |
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| Add 1/2 cup of thor dal in a pressure cooker |
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| Rinse it for 3-4 times |
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| Add 2 cups of water |
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| Pressure cook for 4-5 whistles |
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| The dal is well cooked, mash well and set aside |
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| Pick the methi leaves, discard the roots and the leaves which are witted and yellow, place the cleaned methi leaves in a large bowl, add water till the leaves float top and rest for 5 minutes and again rinse for 2-3 times. Drain the water very well and chop finely |
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| Take all the ingredients |
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| Heat 2 tbsp of oil in a kadai |
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| Add mustard seeds and cumin seeds |
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| Let the splatter |
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| Add slit green chili, curry leaves and garlic |
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| Saute well |
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| Add 2 pinches of asafoetida |
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| Add finely chopped onion |
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| Saute for 2 minutes in medium flame |
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| Add chopped tomatoes |
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| Saute well |
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| Cook till it turns mashy |
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| Add 1/2 tso of chili powder, 1 tsp of salt and 1/4 tsp of turmeric powder |
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| Saute well |
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| Cook for 1 minute in medium flame |
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| Add chopped methi |
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| Saute well |
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| Cook for 3-4 minutes and keep mixing continuosly |
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| Add cooked dal |
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| Stir well, add little water if required and adjust the consistency and do not add more water |
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| Boil just once and turn off the flame |
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| Serve with chapatti, roti or even rice |
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| Enjoy!!!.. |
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