Dal - Wash 1 cup of Senagapappu (Channa Dal) and drain. Pressure cook the dal with 2 cups of Water, Salt to taste, 1 tsp of Coriander Powder and 1/3 tsp of Turmeric Powder till 1 whistle.
Curry - Heat 1 tbsp of Oil in a pan, add ½ tsp Cumin Seeds, 4 finely chopped Garlic Flakes, pinch of Asofetida and saute for few seconds. Add finely chopped 2 medium Tomatoes, 3 finely chopped Green Chillies and fry till oil separates. Add ½ tsp of Red Chilli Powder and mix well. Add picked, washed, chopped 1 bunch of Methi (Fenugreek) Leaves and the cooked dal. Cover cook and simmer for 10-12 minutes till the curry is semi dry.
Serve hot with roti or white rice.
Curry - Heat 1 tbsp of Oil in a pan, add ½ tsp Cumin Seeds, 4 finely chopped Garlic Flakes, pinch of Asofetida and saute for few seconds. Add finely chopped 2 medium Tomatoes, 3 finely chopped Green Chillies and fry till oil separates. Add ½ tsp of Red Chilli Powder and mix well. Add picked, washed, chopped 1 bunch of Methi (Fenugreek) Leaves and the cooked dal. Cover cook and simmer for 10-12 minutes till the curry is semi dry.
Serve hot with roti or white rice.
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