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Methi and Chana Dal


  • 2 cups Methi Leaves
  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 sprig Curry leaves
  • 2 Dry Red Chillies
  • ¼ tsp Salt

To Grind

  • 1/2 cup Chana dal soaked for 2 hours
  • 1/2 cup Fresh coconut , grated ( optional)
  • 4 Dry Red Chillies
  • 1 teaspoon Coriander  Seeds  
  • 1 teaspoon Cumin seeds
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Asafoetida (hing)


Drain the water from the soaked chana dal and grind all the ingredients, adding very little water to make a coarse paste. In a steamer, line a greased bowl or idli molds and steam the ground masala till soft, for about 10 minutes. Wash and chop the methi leaves finely. In a frying pan heat oil and mustard seeds and allow it to splutter, add the red chillies and curry leaves and roast for a few seconds. Add finely chopped methi leaves and salt and allow it to wilt down. Once the methi leaves are cooked, add the ground chana dal mixture and mix them and allow it to cook on low flame till everything combines well. Turn off heat. Check the salt and adjust accordingly to taste.

And here is a link to a hyderabadi chicken methi curry


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