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Methi leaves ( fenugreek ) Dal

Posted Jan 29 2011 11:04am

Methi leaves Dal ( fenugreek leaves dal )

Basic recipe credit - Femina Magazine

Comfort food at its best. Moong dal , infused with the flavors of chilli, ginger, garlic, methi leaves and tomatoes.

Preparation time: 10 minutes
Soaking time: 30 minutes
Cooking time: 25 minutes
Serves: 4

You will need

75 g moong dal
250 ( 1 1/4 cup ) ml water
Extra 50 ml hot water
1 cup ( 200 g ) chopped methi leaves ( wash & chop methi leaves )
3/4 teaspoon salt
1 tablespoon ( 3 teaspoon oil )
1/2 teaspoon cumin seeds ( jeera )
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 onions, chopped
1 teaspoon chopped green chilli
1 - 2 tomatoes, chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder


Wash moong dal until water runs clear. Soak in 200 ml water for half an hour and pressure cook for 20 minutes ( reduce heat to medium after 2 nd whistle and cook for 15 minutes ). Allow the cooker to cool naturally.

Dilute cooked dal with 50 ml hot water, chopped methi leaves and salt to taste ( 3/4 teaspoon ). Mix well and cook for 15 minutes or till done and methi leaves well blended with dal.

For tadka / seasoning:

Heat oil in a wide sauce pan / kadai. Add cumin seeds. When they turn golden brown, add chopped ginger, garlic, green chilli and onions. Fry the condiments on medium heat for five minutes, stirring periodically.

Add chopped tomatoes, turmeric powder, chilli powder and adjust salt to taste. Fry again on a medium heat for 5 - 8 minutes or until spices well blended / tomato - onion mixture and thickens.

Final preparation:

Pour the tadka / seasoning mixture into the cooked dal - methi leaves and mix thoroughly for 3 minutes.

Serve hot with chapatis / rotis / rice.

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