Ingredients:
Bunch of fresh fenugreek leaves
1 cup split yellow lentil (tur or toor dal)
Salt 2 teaspoons
Green chilies 4 to 5
, any kind 1 teaspoon oil or clarified butter
1 teaspoon tamarind paste
A pinch of turmeric powder Optional:
Used for flavoring
1 teaspoon black mustard seeds
A sprig of cilantro finely chopped
1 Tblsp fresh grated coconut
Method:
Wash and chop the fenugreek leaves.Grind the green chilies into a smooth paste or chop finely. Cook the lentils in 3 cups of water. It should easily mash when pressed between fingers or with the back of a spoon. Add more water if required during the cooking process. Cook half covered. Lentils of this kind can be cooked easily and quickly in a pressure cooker.Add the chopped fenugreek leaves, turmeric powder and the ground chilies and cook till everything comes together. Add salt and tamarind paste and cook for another minute.Add the optional grated coconut and mix in and remove from heat.
Bunch of fresh fenugreek leaves
1 cup split yellow lentil (tur or toor dal)
Salt 2 teaspoons
Green chilies 4 to 5
, any kind 1 teaspoon oil or clarified butter
1 teaspoon tamarind paste
A pinch of turmeric powder Optional:
Used for flavoring
1 teaspoon black mustard seeds
A sprig of cilantro finely chopped
1 Tblsp fresh grated coconut
Method:
Wash and chop the fenugreek leaves.Grind the green chilies into a smooth paste or chop finely. Cook the lentils in 3 cups of water. It should easily mash when pressed between fingers or with the back of a spoon. Add more water if required during the cooking process. Cook half covered. Lentils of this kind can be cooked easily and quickly in a pressure cooker.Add the chopped fenugreek leaves, turmeric powder and the ground chilies and cook till everything comes together. Add salt and tamarind paste and cook for another minute.Add the optional grated coconut and mix in and remove from heat.
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