Methi Palak Mansoor Dal Pokoda

Name: Methi Palak Mansoor Dal Pokoda
Total time: 1200 s
Yield: 2-3 persons
Cuisine: Indian
Ingredients: 100 gms Mansoor Dal / Red lentil; 15 Spinach/Palak leaves; 1/4 cup Methi/ Fenugreek leaves; 3 green chillies; 1 small onion; About One inch Ginger; 1 pinch Baking soda; 1 tbsp Poppy seed (optional); as per taste Salt; as required Water; as required Oil to deep fry; as per taste Black rock salt (optional)

Jibita Khanna @Jibitakhanna

I love this bite-size Mansoor Dal Pokoda I love having it with Rice & Dal, Khichdi, tea and puffed rice / murai/ muri as an evening snack, or have it with chutney.
Sometimes when I get good young spinach and methi/fenugreek green, I add that too.
I like adding poppy seeds. It looks good and gives a nutty flavour to the Pokoda too.
Apart from the cooking time, it requires soaking time and some preparation time.

#GA4 #week19 #methi

Jibita Khanna @Jibitakhanna

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Ingredients

15-20 minutes

2-3 persons

100 gmsMansoor Dal / Red lentil
15Spinach/Palak leaves
1/4 cupMethi/ Fenugreek leaves
3green chillies
1small onion
About One inch Ginger
1 pinchBaking soda
1 tbspPoppy seed (optional)
as per tasteSalt
as required Water
as requiredOil to deep fry
as per tasteBlack rock salt (optional)

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Steps

15-20 minutes

1

Wash and soak the Mansoor Dal in enough warm water for at least 1-2 hours or till the Dal becomes soft.
2

Once the Dal is soaked strain and throw the water and let the extra water drip off for about 10-15 minutes, peel the ginger and put it along with Chillies and salt in a mixer grinder jar along with 1-2 tbsp of water or as required do not add too much water at one go, add water enough to help the Dal in grinding only.
3

Chop the Spinach/ Palak, Methi / fenugreek leaves and onion.
4

Add it to the grinded Dal (paste) & mix thoroughly along with baking soda, poppy seed (optional), check salt too.
5

In the meantime, heat Vegetable oil and add a bite size of the Dal paste or batter in the hot oil and fry until it is golden brown in colour.....adjust the flame /heat, lower it a bit, do not overcrowd.
6

Once done keep it on a kitchen tissue paper to absorb the extra oil, sprinkle with black rock salt and serve while it's still hot. I love having it with Tomato Garlic chutney too along with rice and dal.

Garlic Tomato chutney / MOMO chutney

Linked Recipes

Garlic Tomato chutney / MOMO chutney

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Cooksnaps

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Jibita Khanna @Jibitakhanna

on January 21, 2021 05:55

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.