Methi dana with chana dal sabji
METHI DANA WITH CHANA DAL GRAVY [ Rajasthani style ] No onion , No tomato gravy
INGREDIENTS
- Methi dana – 1/4 cup
- Chana dal – 1/2 cup
- Oil – 1 or 2 tbsp
- Crushed garlic and green chilli – 2 tsp
- Jeera – ½ tsp
- Rai – ½ tsp
- Asafoetida – ¼ tsp
- Red chilli pwdr – 1 tsp or as per taste
- Kashmiri red chilli pwdr – ½ tsp
- Turmeric – ½ tsp
- Coriander pwdr – 2 tsp
- Jaggery – 2 tsp
- Tamarind – a small piece
- Salt to taste
- Finely chopped coriander leaves for garnish
PREPARATION
- Clean was and rinse methi seeds in several water .Soak overnight .
- Clean wash rinse and soak chana dal also overnight .
METHOD
Once again wash the soaked methi seeds well ,to reduce the bitterness .
Take both the red chilli pwdr + coriander pwdr + turmeric in a bowl ,add ¼ cup water to it and make a paste.
Heat oil in a cooker .
Add jeera and mustard seeds let it crackle .
Add garlic green chilli paste and fry till raw smell leaves .
Add masala paste and fry till oil separates .
Add asafoetida .
Add soaked methi seeds and chana dal and mix well .
Add 1 cup water + salt + jaggery + tamarind and mix well .
Pressure cook upto 1 whistle.
We don’t have to over cook the dal .
The dal and methi seeds have to be whole .
Once done ,transfer to a bowl and garnish with coriander leaves.
Drizzle lemon juice while serving .
Notes
Garlic and green chilli is optional.
We can add less methi seeds – Instead of 1/4 cup ,we can use 2 tbsp.
Some boil the methi seeds separately till soft and discard the water to reduce bitterness.
We can cook in open pot instead of cooker .
Instead of soaking for over night ,we can just soak both for 1 hr and pressure cook upto 3 or 4 whistles.
This recipe ,we can use green or yellow methi seeds.
Adjust spices as per taste.
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