Dalmethya
by saviatul33
26 Jul 2011
This recipe has been viewed 3553 times
Serve this piping hot with rice or roti. . .
Dalmethya recipe - How to make Dalmethya
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups toovar (arhar) dal
3 tsp fenugreek (methi) seeds
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger-green chilli paste
1/4 cup chopped onions
1/4 cup chopped tomatoes
salt to taste
For The Tempering
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
a pinch garam masala
1 whole dry kashmiri red chilli
chopped coriander (dhania) for garnishing
Method
- Method
- Soak the fenugreek seeds in enough water for 30 minutes.
- Drain, wash and keep aside.
- Wash the dal, add the fenugreek seeds and pressure cook for 3 to 4 whistles or till the dal is cooked.
- Allow the steam to escape before opening the lid and whisk the dal lightly. Keep aside.
- Heat the oil in a pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the onions and saute till they turn translucent.
- Add the tomatoes and saute till they turn soft.
- Add the ginger-green chilli paste and garlic paste, mix well and saute for a minute.
- Add red chillies, asafoetida and turmeric, mix well and saute for a minute.
- Pour this tempering over the dal and mix well.
- Add the salt and garam masala, mix well and boil for 5 min.
- Serve hot garnished with coriander.
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