Methi Dal Tadka

Name: Methi Dal Tadka
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup Arhar Dal (Toor or Split Pigeon Peas); 1/4 cup Chana Dal (Bengal Gram); 2 cups fresh fenugreek(methi) leaves chopped; 1 medium onion chopped finely; 1 tsp ginger grated; 4 garlic cloves minced; 1 tomato chopped finely; 1 pinch hing (asafoetida); 1/4 tsp turmeric powder; 1/2 tsp cumin powder; 1/4 tsp coriander powder; 1/4 tsp red chilli powder; 2 tbsp oil; 1 dry red chilli; 1/2 tsp cumin seeds; 5-6 cloves garlic minced; 1/2 tsp kashmiri red chilli powder; 2 tsp ghee (clarified butter); as required salt to taste; 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#Feb #W4
Dal or lentil curry is a staple food in India.It is rich in protein and to make it more nutritious, methi or fenugreek leaves are added.This dal is made with Arhar /Toor or Split Pigeon Peas Lentils and Chana or Bengal Gram Dal alongwith fresh methi or fenugreek leaves, onions,herbs or spices and cooked in North Indian style. Relish this delicious and healthy Methi Dal Tadka with hot steamed rice, roti or paratha in lunch or dinner.

Kumkum Chatterjee @cook_12055532

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Ingredients

35 minutes

4 servings

3/4 cupArhar Dal (Toor or Split Pigeon Peas)
1/4 cup Chana Dal (Bengal Gram)
2 cupsfresh fenugreek(methi) leaves chopped
1medium onion chopped finely
1 tspginger grated
4garlic cloves minced
1tomato chopped finely
1 pinchhing (asafoetida)
1/4 tsp turmeric powder
1/2 tspcumin powder
1/4 tspcoriander powder
1/4 tsp red chilli powder
2 tbspoil
For tadka:
1dry red chilli
1/2 tspcumin seeds
5-6 clovesgarlic minced
1/2 tspkashmiri red chilli powder
2 tspghee (clarified butter)
as requiredsalt to taste
1 tbspcoriander chopped

Cooking Instructions

35 minutes

1

Clean, chop and wash methi leaves.Set aside in a colander smearing 1/4th tsp salt and strain water completely.Rinse and clean both the dals separately.Soak them in warm water for half hour.Pressure cook the dals with 2 cups water, 1/4 th tsp turmeric and salt to taste. Pressure cook upto 3 whistles.Release steam after 5 minutes.
2

Heat oil in a pan.Add grated ginger and minced garlic. Saute and sprinkle asafoetida. Add chopped onion and fry till translucent.Add chopped tomato and fenugreek leaves,salt to taste and stir well.Cook for about 3 minutes.
3

Add turmeric and red chilli powder,coriander and cumin powder.Fry 2 minutes and add the cooked dal.Mix well and boil for 2 minutes. Add 1 cup water or as needed to make a semi thick gravy like consistency. Sprinkle chopped coriander and mix.For tadka : Heat ghee in a separate pan and sprinkle cumin seeds and 1 dry red chilli.When they sizzle, add minced garlic and saute till aromatic.Add Kashmiri Red Chilli Powder.Saute and immediately pour this tadka over cooked dal.
4

Garnish with a sprig of fenugreek leaves and serve hot protein rich and nutritious winter special Methi Dal Tadka with steamed hot rice, jeera rice, phulka or paratha in lunch or dinner.

Sudha Agrawal and others reacted

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Cooksnaps (1)

Bina Samir Telivala

Kumkum ji, I also made this lovely dal in Rasam consistency using only 1 lentil . Your recipe is very nice . How do you find my recipe ?

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Cook Today

Kumkum Chatterjee @cook_12055532

on February 21, 2023 07:22

Comments (14)

Arya Paradkar @The_Food_Swings_1103

February 21, 2023 10:12

Tempting

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