Methi Carrot Dal Tadka – By Jahnavi Pramod
Toor Dal 1½ Cup
Chopped Methi Leaves 3 Cups
Carrots 2 (Medium Size)
Green Chilly paste 2 Tbsp
Groundnuts Â¼ Cup
Asafoetida (Hing) Â¼ Tsp
Sugar ½ Tbsp
Dry Red Chillies 2
Wheat Flour 2 Tbsp
Curry leaves 5-6
Mustard ½ Tbsp
Cumin Seeds ½ Tbsp
Turmeric Powder ½ Tsp
Tamarind Juice 3 Tbsp
Oil 4 Tbsp
Salt to taste
Preparation of Tadka:
Heat 2 Tbsp of oil in a pan, add mustard & cumin seeds, when they start to pop up, add red chillies, curry leaves and switch off the stove.
Ø Cook Toor dal in a pressure cooker till 4 whistles and set aside to cool.
Ø Finely chop the carrots, wash methi leaves and drain the water
Ø Soak groundnuts in hot water for 15 Min
Ø Heat 2 Tbsp of oil in a pan, add methi leaves, chopped carrots and soaked groundnuts, Fry for 2 Min, add cooked dal and pour water to reduce the thickness.
Ø Put salt, sugar, hing, turmeric powder, green chilly paste and tamarind juice.
Ø Make a thin paste of Wheat flour using water, keep stirring the dal & pour to it.
Ø Cook for about 15 Min, add tadka, close the lid of pan and switch off the stove.
ØIt can be served with hot steaming rice, rotis & chapaties
Note:Let the dal be little thick like a gravy, do not make it very thin because the taste will be reduced.
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