Igredients -
Methi leaves – 1 bunch
Chana Dal flour – 1
Tb-spoon
Cooked Toor Dal – 2 Cups
For seasoning –
Oil – 1 T-spoon,
Garlic pods – 5-6,
mustard seeds – 1/4th
T-spoon
Asafetida – 1/8th
T-Spoon
Turmeric Powder – ½
T-Spoon
Red chili Powder – ½
T-spoon or as per your taste
Sugar or Jaggery – ½
T-spoon or as per your taste
Salt to taste
Procedure –
1. Knead methi bunch
carefully. Wash the leaves and chop roughly.
2. Transfer chopped
leaves to kadai, add chana dal flour and 1 bowl water.
3. Cook methi for 5 to 8
minutes.
4. Add cooked Toor Dal to
cooked methi. Then add salt and sugar and give it a good boil.
5. Take oil in other pan.
Add mustard seeds and let them splutter. Then add asafoetida and garlic cloves.
Let garlic cook until it becomes golden brown in colour.
6. Then add turmeric
powder and red chili powder.
7. Pour hot seasoning on
methi subzi.
8. Have hot with fresh
roti or Jowar bhakari.
Note : If garlic cloves
are too large in size, chop then roughly.
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