Ingredients:
One bunch fresh methi. Cleaned and chopped into fine pieces
Tamarind lemon size. soak it in water and extract 2 cups of juice
Thur dhal boiled and smashed 1/2 cup
salt to taste
For tempering
Gingley oil or any cooking oil one table spoon
Mustard seeds one teaspoon
Methi seeds one teaspoon
Green chillies 2 numbers chopped
Red chillies 2 numbers
Curry leaves
Hing powder or Hing solid a small piece
sambar powder 2 teaspoons
Cook the thurdhal in a pressure cooker adding half teaspoon turmeric powder. Heat the pan and add one tablespoon cooking oil. Add mustard seeds and after it crackles add methi seeds, green chillies and red chillies. Add hing and curry leaves. Fry for sometime and add the finely chopped methi leaves and fry for 2 minutes. Add the tamarind juice, salt and sambar powder. Let it boil for atleast 10 minutes. Then add the smashed (boiled) thur dhal. Boil the sambar for another 2 minutes and remove it from fire and serve hot with hot rice or dosa or chappathi.
One bunch fresh methi. Cleaned and chopped into fine pieces
Tamarind lemon size. soak it in water and extract 2 cups of juice
Thur dhal boiled and smashed 1/2 cup
salt to taste
For tempering
Gingley oil or any cooking oil one table spoon
Mustard seeds one teaspoon
Methi seeds one teaspoon
Green chillies 2 numbers chopped
Red chillies 2 numbers
Curry leaves
Hing powder or Hing solid a small piece
sambar powder 2 teaspoons
Cook the thurdhal in a pressure cooker adding half teaspoon turmeric powder. Heat the pan and add one tablespoon cooking oil. Add mustard seeds and after it crackles add methi seeds, green chillies and red chillies. Add hing and curry leaves. Fry for sometime and add the finely chopped methi leaves and fry for 2 minutes. Add the tamarind juice, salt and sambar powder. Let it boil for atleast 10 minutes. Then add the smashed (boiled) thur dhal. Boil the sambar for another 2 minutes and remove it from fire and serve hot with hot rice or dosa or chappathi.
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