Khatta Mitha Peanut Methi Daal
Serves : 3-4
Preparation time : 20mins
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)
Use Overnight Soaked Peanut. This is very important because the peanuts should soak water well. This changes taste of Peanut altogether.
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.
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.
Seasoning is optional.