Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, methi palak mansoor dal pokoda. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Methi Palak Mansoor Dal Pokoda is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Methi Palak Mansoor Dal Pokoda is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook methi palak mansoor dal pokoda using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Methi Palak Mansoor Dal Pokoda:
- Take 100 gms Mansoor Dal / Red lentil
- Take 15 Spinach/Palak leaves
- Prepare 1/4 cup Methi/ Fenugreek leaves
- Prepare 3 green chillies
- Prepare 1 small onion
- Get About One inch Ginger
- Get 1 pinch Baking soda
- Get 1 tbsp Poppy seed (optional)
- Make ready as per taste Salt
- Get as required Water
- Get as required Oil to deep fry
- Make ready as per taste Black rock salt (optional)
Steps to make Methi Palak Mansoor Dal Pokoda:
- Wash and soak the Mansoor Dal in enough warm water for at least 1-2 hours or till the Dal becomes soft.
- 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.
- Chop the Spinach/ Palak, Methi / fenugreek leaves and onion.
- Add it to the grinded Dal (paste) & mix thoroughly along with baking soda, poppy seed (optional), check salt too.
- 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.
- 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. - (see recipe)
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