Methi Dal / Fenugreek leaves dal recipe is prepared by adding methi leaves to the dal that we usually prepare as side dish for roti/rice. Dal is rich in protein adding green veggies improves the nutritional value along with the taste of the recipe. We can add any green veggies to dal like methi, spinach, amaranth. This dal can also be a best option for your kids lunch box.
Ingredients:
Oil | 1 table spoon |
Cumin seeds | ½ tea spoon |
Mustard seeds | ½ tea spoon |
Ginger | 5-6 flakes finely chopped |
Garlic | ½ inch piece finely chopped |
Onion | 1 finely chopped |
Green chilli | 1 finely chopped |
Curry leaves | 5-6 |
Methi leaves/fenugreek leaves | ¼ cup finely chopped |
Red chilli powder | 1 tea spoon |
Salt | To taste |
Turmeric powder | ½ tea spoon |
Coriander powder(optional) | ½ tea spoon |
Toor dal/ pigeon peas spilt | ¼ cup |
Moong dal/ split and Dehusked green gram | ½ cup |
Asafetida | Pinch of |
Water | 2 glass |
Sugar | ¼ tea spoon |
Amchur powder/mango powder(optional) | ¼ tea spoon |
1. Boil the lentils – moong dal and toor dal in 1 ½ glass of water in a pressure cooker for upto 3 vissels. After the pressure is released from cooker mash the dal with the help of spoon.
2. Heat oil in a heavy bottomed pan on medium flame when heated add mustard seeds, cumin seeds, chpped ginger, garlic, green chilli, curry leaves and sauté for few seconds.
3. Add onions and fry until translucent.
5. Add boiled lentils and mix well, add water as much needed and mix well. Check for salt content, add if needed.
