Fenugreek Leaves Patodi



Fenugreek Leaves 2 Cups Packed
Moong Dal 2 tbsps
Chana Dal 1/2 Cup
Toor Dal 2 tbsps
Green Chillies 2
Whole Red Chillies 1
Turmeric Powder a big Pinch
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tbsp

Method of preparation:

Soak moong dal, chana dal, toor dal in fresh water for couple of hours.
Refresh the soaked dals in fresh water.
Grind the soaked dals into somewhat coarse paste adding enough water.
Mix few pinches of salt into coarsely ground dals mixture.
Spread the ground dals mixture onto a wide vessel.
Pressure cook the dals mixture for 3 whistles.
Remove the cooked dals mixture and crumble it with help of fingers into coarse powder.
If the dal mixture is cooled off, use a food processor to do the same job.

Heat oil in a pan on medium heat , add red chile and fry till it changes color. Remove it onto a plate and finely crush with along with a pinch of salt.
Into the same pan with remaining oil, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, fenugreek leaves and salt.
Stir in crumbled dal mixture, crushed red chile, turmeric powder.
Cook covered for few minutes and uncover and fry for a minute or two to let evaporate any leftover moisture.
Adjust any seasonings if required.
Serve fenugreek leaves patoli with steamed rice and dollop of ghee.

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Posted by on May 3 2017 Filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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