Methi and Soya Khatti Daal

Name: How to cook Methi and Soya Khatti Daal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Methi and Soya Khatti Daal

#Win#Week4 #Dec#W3 #cookpadindia #innovative Fresh and small Fenugreek and Dill Leaves are available aplenty now a days. So what better way to start making something with it than our most loved Daal. This Daal will make you lick your fingers. It's a perfect comfort food for everyone. Relish it with plain boiled Rice and Ghee. You will want more and more of it. A new twist to the Khatti Daal of Hyderabad by me. You will love this combination Daal for sure. An amazingly done comfort food or better still, a soulful meal that is unparalleled both in terms of taste and looks. Simple yet elegant side dish to any meal. It is by all means a true comforting food with desi Ghee drizzled on top and some Pickle of choice with steaming hot bowl of Rice or Rotis/Phulkas. It goes well with just anything and everything. And it has 2 Leafy Greens in it making it healthy and flavourful. And the best part is that it can be made on any day for routine meals. Feed this awesome Leafy Greens to your families and stay safe and healthy.

Ingredient

Food ration :

7-8 servings

Cooking time :

25-30 minutes

1 cup

Pigeon Pea Lentils or Toor Daal

3-4

chopped Tomatoes

2-3

whole Green Chillies

1 tsp

Ginger garlic chilli paste

1 tsp

Turmeric

1 tsp

Red Chilli powder

1/4 cup

Tamarind or Imli (soaked in enough water)

1 cup

chopped Fenugreek Leaves or Methi

1/2 cup

chopped Dill Leaves or Soya Bhaji

3 tbsp

Oil

1 tsp

Cumin Seeds

2 sprigs

Curry Leaves

2-3

Dry Red Chillies

thinly sliced Garlic cloves

2-3 tbsp

chopped Coriander Leaves

Cooking instructions

* Step 1

Wash and soak dal in about 2 cups of water. Add chopped Onions, Ginger garlic paste, Red Chilli and Turmeric powders. Also stir in chopped Tomatoes, whole Green Chillies and the soaked and drained Daal to a Pressure Cooker. Also add the chopped Fenugreek and Dill Leaves both.

* Step 2

Pressure cook on a high heat for about 6-7 whistles or as required. Add enough water to facilitate better cooking. Set aside until the pressure settles down on it's own.

* Step 3

Open the lid and allow it to simmer on a low heat. You can adjust the consistency accordingly. Also don't forget to add squeezed Tamarind water to it. Cook until the raw smell fades away. Prepare the tempering with the ingredients listed under it's heading and add it to the cooked Daal. That's it. It's all ready now. Enjoy!