Peanut-methi daal

I have learnt a lot of cooking from many people, apart from my mother. One such lady is my friend’s grandmother. She is an amazing cook. I used to go to their home for my studies, while I was doing my bachelors. She used to serve very tasty lunch in the afternoon. I was not at all interested in cooking at that time, so I could not learn much from her. Her festival food was the best, a typical Belgaum Kannada brahmin spread. I miss her cooking a lot these days. May be next time when I go to Belgaum, I have to sit with her and get all the recipes. Until then, I did all I could to get her recipes, but was not at all successful. One particular recipe I miss a lot is a daal with methi leaves and peanuts in it.

Few days ago, Aruna sent me a methi daal recipe. I read the recipe, but could not guess it was almost the same recipe that I was looking from many days. Finally last week when I was thinking about cooking dinner, I saw this old mail from Aruna and thought of giving it a try. While cooking, I realized it had the same aroma and taste as the one I was looking for. I don’t know if it is the exact same recipe(I think my friend’s grandmother didn’t add garam masala and garlic), but this turned out to be just out of the world. It is so good that, you can’t stop eating it.

Aruna had mentioned it is liked by everyone at her home. I totally agree with her, this recipe is a huge hit. Thanks a lot for sending this to me Aruna.

Ingredients:
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
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

I was not having fresh methi when I prepared this, so I used kasoori methi.

Method:
Soak peanuts in water overnight. This step is very important because the peanuts should soak water well.
Pressure cook daals, peanuts, tomato and methi leaves with turmeric. When they are cooked, take it out and cook with chili powder, jaggery, garam masala, tamarind and salt. Alternatively, 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 this seasoning to cooked daal. Seasoning is optional.

Serves : 3-4
Preparation time : 20mins

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