Methi leaves dal recipe red

It's a nutritious and protein wealthy Indian dish which isn't only simple to make but additionally a great food for diabetic persons. In simple words, it's a combination of methi leaves and cooked dals (pigeon pea dal and moong dal) tempered with Indian spices. Follow this straightforward easy step-by-step photo recipe of methi dal curry and switch your routine dal right into a new healthier avatar.

Preparation Time: ten minutes

Cooking: half an hour

Serves: 2 servings

1/4 cup Toor Dal (Pigeon Pea Dal)

1/4 cup Moong Dal

1 cup chopped Fresh Fenugreek Leaves (Methi Leaves)

1/2 teaspoon Cumin Seeds

1 Dry Red Chilli (optional)

1 medium Onion, finely chopped

1 teaspoon grated Ginger root

3-4 cloves of Garlic clove, minced

1 Eco-friendly Chilli, finely chopped (optional)

1 Tomato, finely chopped

1/4 teaspoon Turmeric Powder

1/2 teaspoon Red Chilli Powder

2 teaspoons Oil

1 teaspoon Ghee

Rinse and clean toor dal and moong dal in flowing water or perhaps in a vessel by trembling these questions water with hands. Take dals in pressure oven (2/3 litre capacity), pour 1 cups water and add salt. Pressure-prepare for several-whistles (1-whistle on medium flame and remaining 2-whistles over low flame).

Switch off flame and take off oven from stove-top. Open the lid after pressure comes lower naturally. Ensure that it stays aside until needed.

Heat oil and ghee inside a pan over medium flame. Add cumin seeds and permit them to sizzle. Add dry red chilli, finely chopped onion and saut until onion turns light pink. Add ginger root, garlic clove and eco-friendly chilli and saut for twenty five-thirty seconds.

Add chopped tomato and fenugreek leaves and stir well.