• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Methi Dal

250 g – tur dal
1 tsp – methi seeds
2 tsp – chopped coriander leaves
6 – 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
Directions
Heat 1/2 tsp of oil, fry jeera, pepper, and 4 red chilli and methi seeds until the seeds turn light brown and gives a nice aroma
Remove onto a plate
Add 1&1/2 tsp of oil to the same kadai, add tur dal and fry until it just changes colour.
Put all the fried ingredients in a pressure cooker; add haldi and 400 ml of water.
Cook up to 4 whistles, allow it to 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 until the seeds splutter, add onion pieces, and fry until they become soft, add tamarind paste, stir once and pour the mashed dal over it.
Stir well, sprinkle coriander leaves and remove.