Methi Dal Recipe (with Step by Step Photos)
It is a nutritious and protein rich Indian dish which is not only easy to make but also a good food for diabetic persons. In simple words, it is a mixture of methi leaves and cooked dals (pigeon pea dal and moong dal) tempered with Indian spices. Follow this easy easy step by step photo recipe of methi dal curry and turn your routine dal into a new healthier avatar.
More Lunch Recipes
Preparation Time: 10 minutes
Cooking Time: 30 minutes
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|
|3-4 cloves of Garlic, minced|
|1 Green 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 running water or in a vessel by shaking them in a water with hand. Take dals in pressure cooker (2/3 litre capacity), pour 1¼ cups water and add salt. Pressure-cook for 3-whistles (1-whistle on medium flame and remaining 2-whistles over low flame).
- Turn off flame and take away cooker from stove-top. Open the lid only after pressure comes down naturally. Keep it aside until required.
- Heat oil and ghee in a pan over medium flame. Add cumin seeds and allow them to sizzle. Add dry red chilli, finely chopped onion and sauté until onion turns light pink. Add ginger, garlic and green chilli and sauté for 25-30 seconds.
- Add chopped tomato and fenugreek leaves and stir well.
- Cook for about 3-minutes.
- Add turmeric powder, red chilli powder and salt (add only for methi leaves because we have already added it while cooking the dals) and mix well.
- Add cooked dal.
- Mix well and cook for a minute.
- Add 1/2 cup water and boil it for 4-5 minutes or until medium thick consistency. If you want to have watery consistency, add more water.
- Turn off the flame. Methi dal is now cooked and ready for serving. Transfer it to a serving bowl, garnish as desired and serve with rice or roti.
Tips and Variations:
- You can use different types of dals of your choice in this recipe.
- Ghee is used to get nice aroma of a dal. You can also use only ghee or only oil instead of using both in step-3.
Taste: Mild spicy with beautiful aroma of fenugreek leaves.
Serving Ideas: This dal tastes best with lachha paratha or plain paratha. You can serve it with plain steamed rice, pickle and papad too.