Friday, 24 May 2013

Daal with Methi Balls

 Daals and Pulses should form an inevitable part of our diet as they are rich sources of proteins and amino acids which our body needs on a daily basis. Daal rice is a regular diet in majority of Indian homes . I think many people make daal at least once in a week and so every time making daal in different ways is a real challenge for us. I usually try different masalas as well as sometimes even use some vegetables to enhance or change the taste of daal.

Few days back I was planning to make some methi muthiyas when  I just decided to keep little of that muthia mix aside to make daal the next day.  I also added goda masala which I had and some peanuts for added  nutrition and crunch. 


The resulting daal was very yummy with a nice methi flavor and was savoured by us all with hot rice and fish fry.






Ingredients :

1/2 cup ................Methi ball mix (recipe here )
1/2 cup.................peanuts
1 n 1/2 cup...................Tuvar Daal
1 tsp.....................Goda masala
1 tsp....................jaggery
2 to 3..................kokam ( aamsul)
salt

Tempering :

1/2 tsp.................mustard seeds
1/4 tsp................asefoetida
2 to 3 ...............dry red chillies ( broken pieces )
2 tsbp....................curry leaves ( chopped)
2 tsbp..................ghee





Method :

Wash and cook tuvar daal in pressure cooker till done.
In the meanwhile boil water in a vessel and add marble sized methi balls in boiling water.
First they will sink to bottom but when they are cooked they will rise up.
Now also add the peanuts and cook further for 5 minutes.
Remove the daal from cooker and add the methi balls and peanuts along with the cooked water.
Add masala, jaggery, kokam and salt and cook for 5 minutes.
Heat ghee in a tempering vessel.
When hot add mustard seeds, chilly pieces, curry leaves and hing and add this to daal.
Serve with hot rice.

Linking this to

cooking-with-seeds-peanuts



 Viji for the SYS event-May




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