Hyderabadi Sojni Ki Phalli Aur Choti Methi Ki Khatti Daal.
You can have Hyderabadi Sojni Ki Phalli Aur Choti Methi Ki Khatti Daal using 16 ingredients and 3 steps. Here is how you cook that.
Ingredients of Hyderabadi Sojni Ki Phalli Aur Choti Methi Ki Khatti Daal
- Prepare 2 cups of Drumstick pieces or Sojni Ki Phalli.
- It's 2 bunches of Fenugreek leaves small ones.
- Prepare 1 cup of Pigeon Pea Lentils.
- You need 1/2 cup of Red Lentils.
- You need 1/2 tsp of turmeric powder.
- Prepare 2 tsp of Red chilli powder.
- You need 1 tsp of Ginger garlic paste.
- It's 1/2 cup of Tamarind soaked.
- You need 2 tsp of Salt.
- Prepare 4-5 of Tomatoes chopped.
- It's For of tempering-.
- You need 3 tbsp of Oil.
- Prepare 1 tbsp of Cumin seeds.
- Prepare 4 of Dry Red chillies.
- You need 1/4 cup of Curry leaves.
- Prepare 6-7 of Garlic cloves.
Hyderabadi Sojni Ki Phalli Aur Choti Methi Ki Khatti Daal step by step
- Wash and soak both the Lentils in enough drinking water for about 2 hours. Pressure cook them with tomatoes and all the spices added. Also, add half of the Curry leaves too. Add about a glass of water but not more than that. Allow the pressure to settle down before opening the lid..
- Now add the Drumsticks. You can boil them if you wish to. Cover and cook on a low heat for 10-15 minutes. After done, add the tamarind water squeezed from the soaked tamarind. Allow it to come to a rolling boil. Cook for about 5 more minutes on a medium-high. Check consistency at this stage by adding water if necessary. The consistency should be semi-thick and not too watery. Finally add Fenugreek leaves to it and also check the amount of Salt. You can add it according to your choice and liking..
- Now comes the final part of tempering, heat Oil and add Garlic cloves. Fry for a minute and add Cumin seeds, Curry leaves and Dry red chillies. The aroma of Garlic is too tempting. Add this hot tempering to the Khatti Daal. Serve it with Plain boiled rice and Hyderabadi Tala huwa Gosht. (Hyderabadi Mutton Fry)..
