Ingredient
Cumin seeds – 1 tsp
Garlic cloves – 6 pods (slightly crushed)
Green chilies – 4-5 (slit)
Pearl onions – 10-12 (halved)
Tomato - 1 (diced)
Turmeric powder – 1/2 tsp
Spinach – 250 gms (finely chopped)
Moong dal – 1/2 cup
Mustard seeds - 1/2 tsp
Red chilies - 2-3
Curry leaves - 1 sprig
Asafoetida - 1/4 tsp
Preparation method
Cumin seeds – 1 tsp
Garlic cloves – 6 pods (slightly crushed)
Green chilies – 4-5 (slit)
Pearl onions – 10-12 (halved)
Tomato - 1 (diced)
Turmeric powder – 1/2 tsp
Spinach – 250 gms (finely chopped)
Moong dal – 1/2 cup
Mustard seeds - 1/2 tsp
Red chilies - 2-3
Curry leaves - 1 sprig
Asafoetida - 1/4 tsp
Preparation method
- Heat 2 tbsp oil in a pressure cooker
- When oil is hot add cumin, green chilies, onions and garlic. Saute for 3-4 mins
- Add tomatoes and turmeric powder. Saute for 3-4 mins
- Add spinach and moong daal. Add 2 cups of water. Pressure cook for 4-5 whistles
- Let the cooker sit while the stem seeps away. Now add salt and cook the masiyal in low-medium heat for 4-5 mins
- Heat oil in for tadka. Add mustard and fry until it pops. Add some red chillies, curry leaves and asafoetida. Fry for about a minute
- Add tadka to masiyal
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