Methi Dal Recipe
Methi Dal Recipe is a great combination of masoor dal and methi leaves
Servings 4
Calories 117kcal
Ingredients
- 1 cup masoor dal washed and soaked for half an hour
- 3 bunches of methi leaves/fenugreek leaves
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp jeera/cumin seeds
- 2 whole red chili
- 3-4 garlic cloves crushed
- few curry leaves
- 1 onion finely sliced
- 1 tomato finely chopped
- 1 tsp turmeric
- 1 tsp red chili powder
- salt to taste
Instructions
- Soak the masoor dal for at least half an hour. Boil dal with salt in a pan or pressure cooker until done. Mash well and set aside.
- Meanwhile, heat oil in a pan and add the mustard seeds, jeera, whole red chili, garlic cloves, and curry leaves.
- Next, add in the onions, and fry the onions until golden brown
- Mix in turmeric powder and red chili powder. and add the tomato.
- Saute for a minute and add the fenugreek leaves/methi and cook till the tomato is done. Methi leaves would be done by then.
- Add this cooked methi masala to the mashed dal. Mix well. Adjust the consistency of dal by adding water. Bring it to a boil.
- Simmer for five minutes. Turn off the flame and let it rest for five more minutes. Your methi dal recipe is ready to serve hot.
Video
Notes
Soak the masoor dal for at least half an hour before cooking. But if you have time, you can soak it for 2 hours.
Adjust the consistency of the dal by adding or reducing water. If you are serving with rice, make it of thin consistency like in the image. But if you are planning to serve with roti, then make it thick like in the video.