This methi dal - fenugreek leaves dahl' is a simple and easy recipe.
I like methi - fenugreek leaves and I think this is a yummy way to eat the greens and get the nutrients such as iron.
In winter season, methi / fenugreek is available in plenty. So that is the right time to make methi / fenugreek recipes.
You may use the methi - fenugreek leaves along with the tender stems for this dal recipe.
You may cook methi - fenugreek dal on the stove top in a pot/pan if you wish.
You may use pressure cooker for cooking methi - fenugreek dal recipe as that really saves time.
I am using masoor dal with methi leaves today. But you may use moong dal or toor dal or a mixture of dals.
This methi - fenugreek dal recipe goes well with plain steamed rice or any flat breads such as chapatti, paratha, nan etc.
You can see below two methods
Cooking methi - fenugreek dal using pressure cooker.
Cooking methi - fenugreek dal on the stove top.
Optional ingredients
To make tempering - see the image below.
Add it to the mixture in pressure cooker. Mix well.
Serve hot with plain rice or with any flat breads such as chapatti, nan, paratha etc.
If cooking dal on the stove top in a pot/pan, wash and soak dals for 15-20 minutes
before cooking. This will reduce cooking time. You may also cook dal without soaking.
Or you may cook dal in a separator in the pressure cooker and then follow the process given below.
While the dal is cooking, make the tempering and cooking the methi leaves as given below.
Make tempering
Heat oil/ ghee in a pan/kadai in which you are planning to make dal.
Add mustard and cumin seeds and hing/asafotida.
When they stop spluttering, add chopped methi/fenugreek leaves. Stir and cook for 2 minutes or till the leaves look wilted which will take only 2-3 minutes.
You may cover and cook methi leaves for 2-3 minutes.
Add chopped tomatoes, if adding. Cover and cook for 4-5 minutes till tomatoes start to lose shape.
Add cooked dal, all the spices, red chili powder, garam masala, turmeric powder, salt.
Add jaggery / sugar if adding. Stir well and add water according to the required consistency. It should not be watery. Dal is usually a bit thick.
Cook for 4-5 minutes. Take off fire.
Serve hot with rice, roti etc.
Tips:
Which dal to use?
Related Pages to visit:
Go
to Vegetable recipes page from Methi dal - fenugreek Dahl recipe
Go to Lentil Recipes Page from Methi Dal
Go to Vegetarian Recipes Homepage from methi Dal - fenugreek Dal
New! Comments
Have your say about what you just read! Leave me a comment in the box below.