Tondli Dal Methya
Tondli Dal Methya in Marathi Time: Prep time-10 minutes| Cooking time-15 minutes Servings: 2 to 3 I ngredients: 1/2 lb Tondali (approx...
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Tondli Dal Methya in Marathi
Time: Prep time-10 minutes| Cooking time-15 minutes
Servings: 2 to 3
Ingredients:
1/2 lb Tondali (approx 1/4 kg)
1/4 cup Toor dal
1/2 tsp Fenugreek seeds (Methi Dana)
3 to 4 big garlic pods, roughly chopped
For Tempering: 1 tsp Oil, 2 pinches mustard seeds, 1/8 tsp turmeric powder, 1/2 tsp red chili powder
1/2 tsp Goda Masala
1 tsp Jaggery
1/2 tsp tamarind pulp or 2 dry Kokum pieces for sourness
Salt to taste
Chopped cilantro (Coriander) for garnishing
Method:
1) Slice Tondali lengthwise (6 slices of each). Immerse them into salt water.
2) Wash and soak Toor dal for 10 minutes.
3) Heat a small pressure pan cooker over medium heat. Add oil and wait until hot.
4) Add garlic and fenugreek seeds. Saute until garlic becomes little brown. Now add mustard seeds and let them crackle. Add turmeric powder and chili powder. Add drained tondali to the pan. Saute for a minute and add toor dal.
5) Also add jaggery, goda masala, salt and kokum. Add little water (around 1/2 cup). Stir and close the pressure pan with lid.
6) Cook upto 3 whistles(Tip 1). Turn off the heat. Wait till pressure releases. Open the pressure cooker. Taste the broth and adjust the seasoning.
Garnish with cilantro and serve hot with Chapati.
Tips:
1) Every pressure cooker requires different amount of whistles to cook Dal. We need toor dal to be cooked Al dente (firm and whole but not hard or undercooked). So adjust the amount of whistles.
Time: Prep time-10 minutes| Cooking time-15 minutes
Servings: 2 to 3
Ingredients:1/2 lb Tondali (approx 1/4 kg)
1/4 cup Toor dal
1/2 tsp Fenugreek seeds (Methi Dana)
3 to 4 big garlic pods, roughly chopped
For Tempering: 1 tsp Oil, 2 pinches mustard seeds, 1/8 tsp turmeric powder, 1/2 tsp red chili powder
1/2 tsp Goda Masala
1 tsp Jaggery
1/2 tsp tamarind pulp or 2 dry Kokum pieces for sourness
Salt to taste
Chopped cilantro (Coriander) for garnishing
Method:
1) Slice Tondali lengthwise (6 slices of each). Immerse them into salt water.
2) Wash and soak Toor dal for 10 minutes.
3) Heat a small pressure pan cooker over medium heat. Add oil and wait until hot.
4) Add garlic and fenugreek seeds. Saute until garlic becomes little brown. Now add mustard seeds and let them crackle. Add turmeric powder and chili powder. Add drained tondali to the pan. Saute for a minute and add toor dal.
5) Also add jaggery, goda masala, salt and kokum. Add little water (around 1/2 cup). Stir and close the pressure pan with lid.
6) Cook upto 3 whistles(Tip 1). Turn off the heat. Wait till pressure releases. Open the pressure cooker. Taste the broth and adjust the seasoning.
Garnish with cilantro and serve hot with Chapati.
Tips:
1) Every pressure cooker requires different amount of whistles to cook Dal. We need toor dal to be cooked Al dente (firm and whole but not hard or undercooked). So adjust the amount of whistles.
cannot copy and save the receipes on our own documents. Can you provide this facility please so that we can refer the receipes later when required and every time we do not have to search for the receipes.
ReplyDeleteI am really sorry for inconvenience, but I have disabled copy paste on chakali blog, because of some instances where people copy the recipes and forward/post recipes in emails which violates copyright.
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