Methi dal recipe Mixture of toor dal, masoor dal and moong dal cooked with fenugreek leaves.
Within this Methi dal recipe, I've added onion, tomato plants that provide nice taste towards the dal. And don’t forget to include little fresh lemon juice in the finish.
It's very healthy dal that you could get it on everyday basis. This really is my personal favorite dal. It's my job to get this to dal and plain grain for the meal. If you want the flavour of fenugreek leaves then Home theater system . will like this.
Fundamental Info:
Preparation time: fifteen minutes
Cooking: half an hour
Cuisine: Indian
Category: Primary course Dal
Ingredients:
- For pressure cooking:
Toor dal or arhar dal (split pigeon peas) cup
Moong dal (split eco-friendly gram skinless) two tablespoons
Masoor dal (split red lentils) two tablespoons
Water 1 cup - To make dal:
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Ginger root paste 1 teaspoon
Garlic clove paste 1 teaspoon
Eco-friendly chilies 2 small, chopped finely
Onion of medium or cup, finely chopped
Tomato 1 small or cup, chopped
Fenugreek leaves or methi 1 cup, measured, washed and chopped
Turmeric powder – teaspoon
Red chili powder – teaspoon
Salt – to taste
Water to at least one cup
Fresh lemon juice – 1 teaspoon
Steps to make methi dal (Step-by-step recipe with photos):
1) Take the 3 dals toor dal, moong dal and masoor dal inside a colander. Wash them under running cold water till water runs obvious.
2) Add dal in to the pressure oven. Include 1 cup water. Cover using the lid, place the weight on. Turn heat on medium heat. Allow it to prepare for several-4 whistles or till dal get cooked.
3) Meanwhile prep other ingredients. Chop onion, tomato and methi leaves. Chop eco-friendly chilies and prepared ginger root paste and garlic clove paste.
4) The dal is cooked, switch off heat. Allow the pressure go lower alone. Open the lid and it aside.
5) Heat the oil inside a pan on medium heat. Once hot add cumin seeds. Allow them to sizzle a little.
6) Adding chopped eco-friendly chili, ginger root paste and garlic clove paste. Saute for any minute or up until the raw odor of garlic clove disappears.
7) Add chopped onions.
10) Mix well and prepare for just two-3 minutes. methi leaves can get cooked and tomato plants can get soften a little although not mushy.
14) Allow it to simmer for 4-a few minutes. Lastly squeeze fresh lemon juice and blend. Then switch off the stove. Methi dal is prepared.
Get this to methi dal inside your kitchen and tell me the way you enjoy it in comments below.
For pressure cooking:
- Toor dal or arhar dal (split pigeon peas) - cup
- Moong dal (split eco-friendly gram skinless) - two tablespoons
- Masoor dal (split red lentils) - two tablespoons
- Water - 1 cup
- Oil - 1 tablespoon
- Cumin seeds - 1 teaspoon
- Ginger root paste - 1 teaspoon
- Garlic clove paste - 1 teaspoon
- Eco-friendly chilies - 2 small, chopped finely
- Onion - of medium or cup, finely chopped
- Tomato - 1 small or cup, chopped
- Fenugreek leaves or methi - 1 cup, measured, washed and chopped
- Turmeric powder – teaspoon
- Red chili powder – teaspoon
- Salt – to taste
- Water - to at least one cup
- Fresh lemon juice – 1 teaspoon
- Take the 3 dals - toor dal, moong dal and masoor dal inside a colander. Wash them under running cold water till water runs obvious.
- Add dal in to the pressure oven. Include 1 cup water. Cover using the lid, place the weight on. Turn heat on medium heat. Allow it to prepare for several-4 whistles or till dal get cooked.
- Meanwhile prep other ingredients. Chop onion, tomato and methi leaves. Chop eco-friendly chilies and prepared ginger root paste and garlic clove paste.
- The dal is cooked, switch off heat. Allow the pressure go lower alone. Open the lid and it aside.
- Heat the oil inside a pan on medium heat. Once hot add cumin seeds. Allow them to sizzle a little.
- Adding chopped eco-friendly chili, ginger root paste and garlic clove paste. Saute for any minute or up until the raw odor of garlic clove disappears.
- Add chopped onions. Prepare till onion will get light brown colored.
- Adding chopped tomato and methi leaves.
- Mix well and prepare for just two-3 minutes. methi leaves can get cooked and tomato plants can get soften a little although not mushy.
- Now add cooked dal. Include turmeric powder, red chili powder and salt. Mix well.
- Add to at least one cup water and stir. Adjust water quantity according to your liking consistency.
- Allow it to simmer for 4-a few minutes. Lastly squeeze fresh lemon juice and blend. Then switch off the stove. Methi dal is prepared.
Hi Kanan,
Nice venture .All of the recipes look tasty and simple to organize.
I hv an issue concerning the bitterness of methi. Where ee r residing presently, we dont get methi frequently. So whenever I visit India, i purchase methi and dry its leaves internally after which arrive here beside me. The issue is, in addition to this drying process, the bitterness multiplies too. Its so bitter that u cant hold it in ur mouth whatsoever. I attempted salting it n squeezing out water but doesnt help. I'm able to make only theplas wid this methi.
Do u have means to fix this?
To eliminate bitterness of Methi: Wash fresh methi leaves, sprinkle some salt onto it and then leave it aside for ten minutes. Then squeeze out all of the water. By doing this salt will lessen the bitterness. Just like you pointed out. However this procedure is perfect for Fresh methi leaves. Don't know how you can remove from dry methi. I'd say make use of this technique of fresh methi leaves then dry them to make kasoori methi.
The dal looks tasty. Atleast by doing this I'm able to feed methi to my baby daughter. Great receipe and simple too.