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- 1 Cup = 200ml
- Masoor daal (red lentil) - ½ cup
- Water - 2 cup
- Cumin seed - ½ tsp
- Mustard seeds - ½ tsp
- Crushed ginger - garlic - 1 tsp
- Onion - 1, chopped
- Green chili - 3, chopped
- Fresh methi leaves (fenugreek leaves) - 1 ½ cup, chopped
- Tomato - 1, chopped
- Red chili pwd - ½ - ¾ tsp
- Turmeric pwd - ¼ tsp
- Salt - to taste
- Oil - 2 tbsp
- Wash the masoor daal and cook it in the pressure cooker adding 1 ½ cup of water for 2 - 3 whistles (till done). Keep it aside.
- Heat 2 tbsp oil in a pan, add cumin seeds and mustard seeds and let it splutter. To this add crushed ginger - garlic and saute till the raw smell disappear.
- Add chopped onion and green chilies and saute till the onion changes the colour. Add chopped methi leaves and saute for about 2 - 3 minutes. To this add chopped tomato and cook till soft.
- Add red chili pwd, turmeric pwd and salt and saute till the raw smell disappears. Add the cooked daal to this and mix well. Add ½ cup of water to this and let it boil. Remove from flame and serve hot.
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