Methi Dal (Lentils in Fenugreek Leaves Curry)



Ingredients:
Asafoetida A Pinch
Channa Dal 1/2 tsp
Cumin seeds 1/4 tsp
Dry Red Chillies 1
Fresh Fenugreek Leaves 1.5 cups
Green Chilies 2
Mustard Seeds 1/2 tsp
Oil 1 tbsp
Onion 1 large
Tamarind 1 small lemon sized ball
Toor Dal 1/2 cup
Turmeric Powder 1/4 tsp
Red Chili powder 1/2 tsp
Salt To taste
Urad Dal 1/2 tsp

Method : 
  1. Rinse the Toor dal and cook it in a pressure cooker with turmeric powder and 1 to 2 cups of water.
  2. Soak the tamarind in hot water for 10 minutes. Then squeeze it and remove the solids. Keep only the tamarind water aside,
  3. Wash and chop the fenugreek leaves. 
  4. Heat oil in a pan. Add mustard seeds, cumin seeds, channa dal and urad dal and let the mustard pop. 
  5. Now add the slit green chilies, red chilies and hing and mix for 10 seconds.
  6. Then add cubed onion and fry until onion turns pink and gets cooked. 
  7. Add the chopped fenugreek leaves and saute for 2 minutes. Sprinkle little water and cover with a lid.
  8. Let the leaves cook completely. When they wilt off, add boiled toor dal, tamarind water, salt, red chilli powder and little water and mix.
  9. Let it cook for 10 minutes in a medium or low flame and the dal is ready to serve.

Notes:
  1. Serve hot with rice or roti. 
  2. Dal can also be drunk as Lentil soup on its own without any accompaniments and tastes awesome. 
  3. If you don't have fresh fenugreek leaves use frozen one but do not use dry methi. 

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