1. Soak 2 cups of masur dal for an hour.
2. Coarsely grind the dal,add salt ,1tbsp of kasuri meth
1. Soak 2 cups of masur dal for an hour.
2. Coarsely grind the dal,add salt ,1tbsp of kasuri methi(dry methi leaves) and make small small badas(pokoris) out of .Fry it in m/oil .keep these pokoris aside.
3. Now in another karahi heat 2 tbsp of m/oil and add 1/2 tsp methi+ 4 g/chillis.Add 4 finely chopped tomato,haldi + salt and fry untill tomatoes become pulpy.
4. Pour hot water and add the fried pokoris into it.
5. Water added should be more than the amount of gravy you need as the pokoris tends to soak water.Boil for few min with care ,so that the pokoris do not break.
6. Add a bunch of green coriander leaves over it and serve hot with rice.I bet the taste is not less than masor tenga…….
Source: http://www.facebook.com/assameserecipes
