Khatta Meetha Peanut Daal recipe
Ingredients
- 1/2 cup peanuts
- 1/2 cup toor daal
- 1/2 cup chana daal
- 1 cup chopped methi leaves Kasoori Methi
- 1 tea spn chili powder
- 1/2 tea spn garam masala
- A pinch turmeric
- 1/4 tea spn tamarind extract or thick juice from 1-2 pieces of tamarind
- 1/2 tbl spn jaggery
- 1/2 cup chopped tomato
- 1 tea spn finely chopped garlic optional
- 1/2 tea spn mustard seeds optional
- Oil
- Salt
Instructions
- Use Overnight Soaked Peanut. This is very important because the peanuts should soak water well. This changes taste of Peanut altogether.1/2 cup peanuts
- Pressure cook daals, peanuts, tomato and methi leaves with turmeric. When they are cooked, take it out and blend it. I personally dont like whole peanut in daal so I blended it. You can keep it as it is as well. Cook with chili powder, jaggery, garam masala, tamarind and salt.1/2 cup peanuts, 1/2 cup toor daal, 1/2 cup chana daal, 1 cup chopped methi leaves, 1 tea spn chili powder, 1/2 tea spn garam masala, 1/4 tea spn tamarind extract or thick juice from 1-2 pieces of tamarind, 1/2 tbl spn jaggery, 1/2 cup chopped tomato, Salt, A pinch turmeric
- Alternate method is to mix all the ingredients(except oil, garlic and mustard) and pressure cook till the daals are done.
- Heat oil and fry mustard seeds, garlic and add tadka to cooked daal.1/2 tea spn mustard seeds, Oil, 1 tea spn finely chopped garlic
- Seasoning is optional.
