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Simple and delicious dish
Published On: 20 Apr 2011
English: pigeon peas
tamil: tovarum paruppu
malayalam: Tuvara Parippu
kannada: Thogari Bele
hindi: Toor Dal
for more details, click the name of the ingredient
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
Cook dal in a pressure cooker.
Pick the methi leaves and wash them clean.
Grind coconut with cumin seeds into fine paste.
Boil methi leaves in 1 1/2 cup of water.
When the leaves become dark green in color or the raw smell goes off, put the cooked dal and let it come to a boil.
Add turmeric powder, red chilly powder and salt into it.
Let this curry boil for 5 minutes in medium flame.
Now put the coconut paste and let it come to boil.
Keep it on boil for another 5 minutes.
Now reduce the flame and simmer for 5 minutes. Remove pan from fire and keep aside.
In another kadai, heat oil and put mustard seeds. Let it splutter.
Now fry the dry red chillies.
Pour this mixture into the curry and cover the curry with a lid for 10 minutes.
Now your curry is ready to be served with hot rice.
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