Methi Dal

Name: Methi Dal
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 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; 1 medium onion chopped; 5-6 garlic minced; 1/2 inch ginger finely chopped or julienned; 1 medium tomato chopped finely; 1 tsp cumin seeds; 1 dry red chilli; 2-3 green chillies; 1/2 tsp Kashmiri Red Chilli Powder; 1 pinch asafoetida (hing); As required salt; 1 tbsp coriander chopped; 2 tbsp oil; 1 tbsp ghee

Kumkum Chatterjee @cook_12055532

#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.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

For boiling dal :
1 cup (100 gms)tur/ split pigeon peas
2.5 cupswater
1/2 tspturmeric powder
1/2 tspsalt
For tempering Methi Dal :
1 cupfenugreek or fresh methi leaves cleaned and chopped
1medium onion chopped
5-6garlic minced
1/2 inchginger finely chopped or julienned
1medium tomato chopped finely
1 tspcumin seeds
1dry red chilli
2-3green chillies
1/2 tspKashmiri Red Chilli Powder
1 pinchasafoetida (hing)
As required salt
1 tbspcoriander chopped
2 tbspoil
1 tbspghee

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Steps

30 minutes

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.
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.
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.
4

Garnish with fried dry red chilli and Kashmiri Red Chilli Powder. Serve Methi Dal steaming hot with steamed or cumin rice or with roti or paratha.