About
Methi Dal is a popular dish from Indian cuisine, combining the nutrients of dal (lentils) with the aromatic flavor and health benefits of methi (fenugreek leaves). The unique bitter-sweet taste of methi, coupled with the earthiness of lentils, makes it a hearty, filling meal. It's often enjoyed in winters, as methi is available in abundance during this season. A bowl of Methi Dal with steamed rice or roti makes a complete meal. It's a delicious and wholesome dish, rich in protein and fiber.
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Recipe
Ingredients
toor dal (split pigeon peas)
1 cup
chopped methi leaves (fenugreek leaves)
2 cups
onion, chopped
1
tomatoes, chopped
2
green chillies, slit
2
ginger
1 teaspoon
garlic paste
turmeric powder
1/2 teaspoon
cumin seeds
1 teaspoon
mustard seeds
1 teaspoon
hing (asafetida)
Pinch
Salt to taste
oil
2 tablespoons
Water as required
Directions
Step 1:
Rinse the toor dal under running water until the water runs clear. Add the dal, turmeric powder, and water to a pressure cooker and cook for 3-4 whistles or until the dal is cooked.
Step 2:
Heat oil in a pan, add the cumin seeds, mustard seeds, and hing. Once the seeds start to splutter, add the chopped onions and sauté until they are translucent.
Step 3:
Add the ginger-garlic paste and green chillies to the pan and sauté for a few minutes. Then add the chopped tomatoes and cook until they are soft.
Step 4:
Add the chopped methi leaves to the pan and cook for a few minutes until they wilt.
Step 5:
Add the cooked dal to the pan and mix well. Add salt according to taste and simmer for a few minutes.
Step 6:
Serve the Methi Dal hot with rice or roti.
Frequently Asked Questions
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