Methi dal Recipe

Methi dal is a simple staple food prepared at home on daily basis. So I make variety of dals with an addition of greens like fenugreek leaves or spinach. I have used chana dal and methi leaves, you can make this recipe with tuvar dal.

Health Benefits:-

Adding Fenugreek leaves or powder to your daily meals can help to: Reduce bad cholesterol. Prevent and control diabetes by regulating the absorption of sugar by the body.

I have shared methi dal recipe in step by step method with a detailed pictures below.

Wash and Soak chana dal for atleast 30 minutes. In a pressure cooker add chana dal and turmeric powder pour little water, pressure cook for 4-5 whistle. Or until the dal cooked throughly and softened.

In a wok or kadai heat oil or ghee add chopped onions saute till the onions changes transparent , now add ginger garlic paste saute till the raw aroma of ginger garlic paste goes away.

Now add cumin powder, red chili powder, salt and turmeric powder. Stir for a minute.

Add chopped Fenugreek / methi leaves saute until the methi leaves wilt and oil leaves side of the mixture. Now add chopped tomatoes saute until the tomatoes turns soft and mushy.

when pressure settle down naturally open the lid mash dal lightly add them to the methi mixture stir well. Simmer the dal for another 5-7 minutes.

In a separate pan heat oil add mustard seeds, cumin seeds when it begin to crackle add curry leaves and whole red chili allow to splutter. Tadka is ready.

Serve methi dal with tadka steaming hot with rice or roti.

INGREDIENTS

  • 1/2 cup chana dal ( Bengal gram lentils)
  • 1 medium size onion
  • 2 medium onions
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt as needed
  • 1/2 cup chopped methi leaves/ Fenugreek leaves
  • 1 tablespoon oil

For tempering

  • 8-10 curry leaves
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • Whole red chili
  • Oil or ghee

INSTRUCTIONS

  • Wash and Soak chana dal for atleast 30 minutes. In a pressure cooker add chana dal and turmeric powder pour little water, pressure cook for 4-5 whistle. Or until the dal cooked throughly and softened.
  • In a wok or kadai heat oil or ghee add chopped onions saute till the onions changes transparent now add ginger garlic paste saute till the raw aroma of ginger garlic paste goes away.
  • Now add cumin powder, red chili powder, salt and turmeric powder. Stir for a minute.
  • Add chopped Fenugreek / methi leaves saute until the methi wilt and oil leaves side of the mixture. Now add chopped tomatoes saute until the tomatoes turns soft and mushy.
  • when pressure settle down naturally open the lid mash dal lightly add them to the methi mixture stir well. Simmer the dal for another 5-7 minutes.
  • In a seperate pan heat oil add mustard seeds, cumin seeds when it begin to crackle add curry leaves and whole red chili allow to splutter. Tadka is ready.
  • Serve methi dal with tadka steaming hot with rice or roti.

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