About
Methi Dal or fenugreek lentil curry is a delicious dish made in most Indian households. The combination of lentils and methi leaves brings out a unique flavor that is hearty and comforting. Packed with proteins and fiber, this dish is healthful and satisfying. It is traditionally served with rice or roti and makes for a wholesome meal. This dish is especially popular in the states of Andhra Pradesh, Karnataka, and in the north of India.
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Recipe
Ingredients
Toor dal (split pigeon peas)
1 cup
fresh fenugreek (methi) leaves, washed and chopped
2 cups
large tomato, chopped
1
green chilli, finely chopped
1
turmeric powder
1/2 teaspoon
red chilli powder
1 teaspoon
Salt to taste
For tempering
Directions
Step 1:
Rinse the Toor dal thoroughly and soak it for 15-20 minutes.
Step 2:
In a pressure cooker, combine the soaked Toor dal, chopped fenugreek leaves, chopped tomatoes, green chillies, turmeric powder, red chilli powder, and salt. Add enough water to cover the ingredients.
Step 3:
Pressure cook for 4-5 whistles or until the dal is cooked.
Step 4:
In a pan, heat oil. Add cumin seeds, mustard seeds, asafoetida, dry red chillies, and curry leaves. Let them crackle.
Step 5:
Pour this tempering over the cooked dal and mix well.
Step 6:
Serve the Methi Dal hot with steamed rice or roti.
Frequently Asked Questions
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