Methi daal-1

Bismillahir Rahmanir Raheem

This is an adapted version of the recipe from . However, I have replaced the Spinach with fresh methi leaves.


For the daal

Moong daal-1 cup
methi leaves- 1/2 cup
tomato-1 small
green chillies-4, chopped
ginger-garlic paste-1 tsp
salt-to taste
coconut milk-1/2 cup
water-2 cups

for tempering

oil-1 tbs
cumin seeds-1/2 tsp
mustard seeds-1/2 tsp
curry leaves-4-5

Method: Pressure cook the daal, until soft with the ingredients listed under daal. When cooled, mash it with a round wooden spoon, add the coconut milk and salt with some more water to get the desired consistency. Once again, set it on the stove and bring it to a boil and transfer to a serving bowl. Heat oil in a saute pan and add the mustard seeds, cumin seeds and turn off the stove when the seeds pop. Put the curry leaves in the hot oil and wait for them to turn greener. When done, pour the tempering on the dal and serve hot with rotis or rice. Enjoy!

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