In my childhood, my mother was doing this type of dal. Do you know how much tasty & delicious it is? How she was making it? In my childhood, there was no gas in my village.My mother was cooking on the Chula . There was no cooker then there was Bronze Lota like pots in that she was keeping dal to cook. Sometimes we were getting bored with daily routine dal then she was making a change in the type of dal in this way.
She adds FENUGREEK SEEDS while cooking. After cooking crushing dal with a spoon.It was cooking on the fire in a long time so it’s khaman smell spreads everywhere.
Here we will see how she was making Dal in a different way.?
time for it
cook prep total
30 10 40min
author’s name: Kulkarni Chhaya
food type: Methi amba dal
keyword: Dal recipe
serve for 3
INGREDIENTS FOR IT
Toor dal: 1 bowl
fenugreek seeds: 2 tablespoon
oil: 1/2 bowl
mustard seeds: 1 tab
raw mango pieces: 10 to 12
salt: As your convenience
red chilly powder: 2 tab
turmeric powder: 1 teas
cumin seeds: 1 tab
hing : 1 pinch
curry leaves: 4 to 5
pieces of red chilly: 4 to 5
water: As your convenience
IMAGES FOR IT
FRYING MANGO PIECES
Frying Methi & Mango pieces
PROCEDURE FOR IT : Keep the dal to cook in a cooker. Take 2 to 3 whistles as you wish.
: Now take the fenugreek seeds & keep it to cook for a while & keep aside.
: Keep the water to boil for dal & keep it aside.
: Keep the pan on the gas, pour oil to it, add mustard seeds, cumin seeds & wait to splutter.
: Now add curry leaves, , pieces of mango to fry it.
: Saute it to become red colour . & add red chilly pieces, hing & again saute it for a while.
: Before frying above things, take out the pot of dal from cooker add turmeric powder, salt to it. Make it smooth clearly.
: Add hot water to it & mix well & pour it instantly in the frying pan .
: Add jaggary & boil it.
: Do not boil it more times. It will lose its taste.
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25 June 2017
But when you start drinking continuously it will taste awesome 😋
Lemon 🍋 and honey 🍯 is preferable as it is good for health
: chhaya’s kitchen