| Description | typical sindhi bhatia dish/tasty | |
| Curry Type | Lentil/Dal | |
| Strength | Medium | |
| Difficulty | Piece of cake | |
| Source | home | |
| Vegetarian | Yes | |
| Vegan | Yes | |
| Time to prepare | 15min | |
| Time to cook | 15-20min | |
| No. of servings | 5 | |
| Ingredients | for main preparation:
150gm moong 1/2tsp fenugreek seeds(methi seeds) 4 green chillies a small pc of fresh ginger salt to taste 1/2tsp turmeric powder 1 1/2 glass water 4-5 kokam(lonavali) for tadka: 4-5 red chillies 8-10 curry leaves 2tsp ghee a pinch of hing(asafoditia) for garnishing: fresh green corriander leaves and lemon if wanted | |
| Instructions | in a pressure cooker add 1 1/2 glass of water,add moong methi seeds,chopped green chillies,finely cut ginger.boil till 1 whistle.mash the boiled moong.
add some more water(as per your requirement)boil for 5min,add salt and turmeric powder,add kokam.now prepare for tadka. in a tadka katori take little ghee,pinch of heeng,curry leaves,dry red chillies and cook till spluttering sound is heard. add this tadka to the boiled dal and cook for 5-10 more minutes. your magh methi is ready serve hot in a glass katori and garnish with fresh green corriander leaves. serve with rice | |
| Notes | - | |
| Comments |
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