How to make Mooli Dal With Methi -
A blend of mixed dals cooked together.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Radish (मूली), Split Pigeon Pea
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Mooli Dal With Methi checkout Mooli Ka Saag, Mooli Moong Besan, Mooli aur Methi ka Saag, Mooli aur Patte ki Sabzi . You can also find more Main Course Vegetarian recipes like Aloo Matar Aloo Methi- Sindhi Style Kaddu aur Aloo ki Sabzi - SK Khazana Vegetables In Thai Red Curry
Mooli Dal With Methi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mooli Dal With Methi Recipe
Radish peeled 2 large
Split Pigeon Pea soaked 2 tablespoons
Split Bengal gram (chana dal) soaked 2 tablespoons
Split green gram skinless (dhuli moong dal) soaked 2 tablespoon
Split black gram skinless (dhuli urad dal) soaked 2 tablespoons
Dried fenugreek leaves (kasoori methi) 1 teaspoon
Spring onions with greens 7-8
Oil 2 tablespoon
Cumin seeds 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Asafoetida 1/4 teaspoon
Turmeric powder 1/2 teaspoon
Ginger paste 2 teaspoon
Green chilli 1
Salt to taste
Buttermilk 4 cups
Method
Step 1
Cut radish into medium cubes. Quarter spring onions bulbs and chop the stems and some of the greens.
Step 2
Heat oil in a pressure cooker. Add cumin seeds, mustard seeds, asafoetida, spring onion bulbs with their stems and radish.
Step 3
Mix and add turmeric powder and ginger paste and ½ cup water and mix. Sauté for 2-3 minutes.
Step 4
Add toor dal, chana dal, moong dal and urad dal and mix well. Chop green chilli and add along with salt and buttermilk and mix.
Step 5
Add ½ cup water and kasoori methi and mix again. Cover the cooker with the lid and cook under pressure till 3-4 whistles are given out.
Step 6
Open the lid when the pressure reduces completely. Transfer into a serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
