|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Mango and Methi Dal
One of my all time favorite dals.Well, actually Mango Dal is my favorite and one of my cousins was mentioning about this dal that she made that day and I tried it out.It was a great combination of a subtle bitter taste along with the sour taste.I love to eat this dal especially with the fried buttermilk chillies (Majjiga Merapakayalu) Wash and Soak Toor Dal with Turmeric for about 15 minPressure cook/Boil Toor Dal (I usually use 1 Cup Toor Dal to 3 Cups Water) You could always use more or less water depending on the consistency that you wantIf you are pressure cooking, after 2 whistles, you can add the mango pieces and let it cook with out putting the lid on.With the regular method, you can add the mango pieces once you feel that the dal is beginning to become soft.Heat 2 tablespoons of oil in a panAdd Urad dal, Cumin Seeds, Mustard Seeds and red chillies.Once they splutter, add the curry leaves and hing.Add the methi leaves and cook until they wilt but not dry1 Green Mango,peeled and cut into pieces(Throw the seed out) 1 cup Toor Dal 1 bunch of methi leaves, stalks discarded 1/8 tsp of Turmeric 1/4 tsp of Ginger Garlic paste 3 green chillies chopped 1 tsp of Urad Dal 1/2 tsp of Cumin Seeds 1/2 tsp of Mustard seeds Pinch of Hing 2 red chillies, roughly broken 4-5 Curry leaves, washed and chopped I believe it tastes better as opposed to the whole curry leaves 1/8 cup of Tamarind juice (If the Mango is not sour enough) Add immediately to the cooked dal.Add Salt to taste.If the dal is not sour enough, you can always add tamarind juice or lemon juice and cook for 5 more minServe hot with rice  Hugs, Shri  related searches : Mango
|
||||||||||||||||||||||||||||||||||||||
Related recipes
(1 vote)
Recipes
Questions answers