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1 cup - toor dal
1 tsp - fenugreek seeds
1 tbsp - Maharashtrian goda masala
1 tsp - cumin seeds
1 tbsp - desiccated coconut
1/2 tsp - red chilli powder
Salt to taste
1 tbsp - oil
1 tsp rai
A pinch of asafoetida
1/2 tsp - turmeric powder
3-4 - garlic pods
How to Make Dal Methya
Pressure cook dal with enough water
Add methi seeds to it, a drop of oil, a pinch of asafoetida, 1/2 tsp of turmeric powder for 4 whistles
Dry roast the cumin seeds and desiccated coconut and grind them coarse.
Take a non-stick vessel. Add some oil to it.
When the oil becomes hot, add rai to it.
When it splutters, add the cooked dal to it.
Add salt, Maharashtrian goda masala, ground mixture of cumin seeds and coconut, and chilli powder.
If the dal is too thick, add some water.
Simmer the dal for 3-4 minutes.
Now, for seasoning, chop the peeled garlic pods.
In a small kadai, heat some oil and add the garlic.
When the garlic turns light brown, remove the kadai from the fire and add a pinch of turmeric powder and pour this mixture on the dal.
Serve with phulkas or steamed rice.
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