by Tarla Dalal
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Added to 207 cookbooks
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A simple dal that you can prepare quickly and serve hot with steamed rice or rotis. Chopped methi leaves are cooked along with toovar dal. A tempering of garlic, jaggery, mustard seeds and asafetida subtly enhance the flavor of the methi leaves in dal. Soothing!
- Clean, wash and soak the dal in water for about 30 minutes. Drain.
- Pressure cook the dal with turmeric powder, salt and 3 cups of water till the dal is done.
- Whisk well, add ½ cup of water, jaggery and chilli powder and bring to a boil.
- Meanwhile, heat the oil in a small pan and add the asafoetida and garlic.
- Sauté till the garlic turns golden brown.
- Add the fenugreek leaves and sauté for 2 minutes.
- Pour this tempering over the cooked dal and mix well.
- Serve hot.
RECIPE SOURCE : Dals
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