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Home Dish Methi Dal

Methi Dal

Name: How to cook Methi Dal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Methi Dal

#WS #week1 #methi Methi Dal can be prepared in various ways with different types of lentils.Here it is made with split pigeon peas or tur dal and chopped fresh fenugreek or methi leaves.This methi dal can also be made with moong lentils,masoor dal or a combination of chana ( bengal gram or split chickpea)dal and tur dal . Other ingredients like garlic, onion, tomato, spices and herbs make this dal flavorful.The slight bitterness of fenugreek leaves gets balanced when cooked with lentils.This dal is healthy and nutritious and pairs well with roti, paratha, steamed or jeera /cumin rice.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

1 cup (100 gms)

tur/ split pigeon peas

2.5 cups

water

1/2 tsp

turmeric powder

1/2 tsp

salt

1 cup

fenugreek or fresh methi leaves cleaned and chopped

medium onion chopped

5-6

garlic minced

1/2 inch

ginger finely chopped or julienned

medium tomato chopped finely

1 tsp

cumin seeds

dry red chilli

2-3

green chillies

1/2 tsp

Kashmiri Red Chilli Powder

1 pinch

asafoetida (hing)

1 tbsp

coriander chopped

2 tbsp

oil

1 tbsp

ghee

Cooking instructions

* Step 1

Wash tur (arhar) / pigeon peas 2-3 times and soak in warm water for half hour. Pressure cook the rinsed and soaked dal with 1.5 cups water, salt, turmeric and 1 tsp ghee.Pressure cook upto 4-5 whistles. Let the pressure release naturally in the cooker.Check whether dal has softened.Meanwhile, chop the methi leaves finely removing the stems.Clean, wash 3-4 times to remove all impurities and dirt. Drain and squeeze out water from the leaves.

* Step 2

Heat oil in a wok. Add the cumin seeds and dry red chilli and fry in medium heat till they crackle.Set aside the red chilli for garnishing. Then add onions, garlic,ginger and green chillies.Saute for few minutes till onions are translucent. Add asafoetida (hing), chopped tomato and red chilli powder.Sprinkle 1/4 th tsp salt and fry till tomatoes are soft.

* Step 3

Add chopped methi leaves.Saute till methi leaves wilt and oil leaves sides of the mixture.Pour this mixture in the cooked dal and stir to mix well. Add water as needed and boil the dal for 2-3 minutes. Add salt as required or to taste.Sprinkle some chopped coriander and mix.