Showing posts with label pasi paruppu recipe. Show all posts
Showing posts with label pasi paruppu recipe. Show all posts

Methi Dal


Super healthy fabulous simple dal perfect for any meal.


  • Methi / Fenugreek Leaves - 1 bunch
  • Toor Dal / Yellow Pigeon Peas - 1/4 cup
  • Green chili - 3 nos.
  • Garlic flakes - 2 nos.
  • Curry Leaves - Few
  • Turmeric Powder - 1/4 tsp
  • Lemon Juice - 2 tsp
  • Hing/Asafoetida - a Pinch
  • Salt to taste
  • Oil

For Seasoning
  • Mustard Seeds - 1 tsp
  • Cumin Seeds - 2 tsp
  • Red Chili - 2 nos

Time Required: 20 minutes


1) Cook  toor dal churn well and keep it aside

2 )  Heat oil in a medium size pan, add seasoning seeds and allow to crackle

3 )  Add Red chili and fry 30 seconds, add chopped garlic  pieces, curry leaves and split 
green chili and saute for 2 mins

4 )  Add methi leaves and cook till methi is well done

5 )  Add cooked toor dal, 1 cup of water, turmeric powder, hing and salt and continue to cook for 5 more mins.

6 )  Remove from fire and add lemon juice and mix well.

Serve this yummy spicy methi dal with steam rice and papad.
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Moong Dal Khichdi / Moogachya Dalichi Khichdi


  • 2 cups Rice
  • ½ cup Moong Dal / Green Gram Split
  • 5 cups Water (apprx. twice the quantity of rice and dal)
  • 1 tsp Jeera / Cumin Seeds
  • 1/2 tsp Black Pepper Powder
  • 1 tsp Turmeric/Haldi powder
  • ½ tsp Red Chili powder(optional)
  • ¼ tsp Asafoetida/Hing
  • Salt to taste

Time Required: 30 mins


1) Wash rice and moong dal, drain and keep aside.
2) Heat oil in pressure cooker pan, add pepper powder and jeera, allow to splutter, then add haldi, and asafoetida.
3) If you want you can also add vegetables of your choice like green peas, potatoes, onions etc. Stir fry the vegetables till soft. Add red chili powder(optional).
4) Now add rice + dal and water (apprx. twice the quantity of rice and dal). And then add salt.
5) Cover and pressure cook the khichadi. 3 whistles is enough. Smear some ghee.
6) Serve hot with Kadi and roasted papad.

*Papad means- It is one type of Indian fryums in a shape of thin, disc shaped often made from black gram/white lentils & rice.
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