Methi Carrot Dal Tadka Recipe

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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                   ¼ 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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