Lentils With Fresh Fenugreek Leaves or Methi Dal Recipe
Lentils with fenugreek leaves or Methi dal recipe
Lentils are the staple food across India. To make this dal you just need pigeon pea lentils, ( or you can use other lentils too), spices, onion-tomato and fenugreek leaves. You can make this dal in a variety of ways. You can use different lentils and different greens. So you will never get bored with this dish.
Adding fenugreek leaves will give tasty twist to simple dal. Easy to prepare which will be ready within 30 minutes, but very healthy too as both lentils and methi leaves add health benefits to this dal. This is good for diabetic persons.
Fenugreek leaves are nutritious green leafy vegetable. They also give nice aroma to this recipe. Vegan dish. Just perfect for the weekend dinner.
You can make this dal without adding any green leaves. But adding greens will make simple curry more nutritious, healthy and interesting. This is one of the best way to include greens in your diet.
- 1 cup pigeon pea lentils or toor dal, washed
- 2-2.5 cups water, or as required
- 1/4 teaspoon turmeric powder
- salt as per the taste
- 1-2 onions, finely chopped
- 1-2 tomatoes, finely chopped
- 1 inch long fresh ginger, finely chopped
- 1-2 green chilies, chopped, as required
- 1-2 teaspoons oil or ghee
- 1 teaspoon cumin seeds
- 1/4 teaspoon hing or asafoetida
- 1 teaspoon red chili powder, or as required
- 1/2-1 cup fresh fenugreek leaves, washed and drained
How to make Lentils with Fenugreek leaves or Methi dal
- In a cooker take toor dal or pigeon pea lentils, wash properly for a couple of times till water runs clear.
- Now add the rinsed lentils, 1 cup of water, salt, turmeric powder in the pressure cooker and cook for 3-4 whistles or till lentils cooked properly and turns soft.
- Turn off the flame and let the pressure release by itself.
- Once the pressure settles down, open the lid of pressure cooker, mash the lentils lightly with the back of a ladle and keep aside.
- Chop onions, tomato, ginger and green chilies. Keep aside.
- Pluck fresh fenugreek leaves, wash and drain properly. Keep aside. (You can chop them too).
- In a pan heat oil or ghee.
- To hot oil or ghee, add cumin seeds and hing. Let cumin seeds splutter.
- Now add chopped onions, ginger and green chilies. Saute till onion turns translucent.
- Now add chopped tomatoes and red chili powder, stir and cook for a minute or till tomatoes turns mushy.
- Add washed and drained fenugreek leaves, saute till the fenugreek leaves wilt.
- Now add tempering mixture to cooked lentils, mix everything properly.
- Add water as per the consistency you want. If you want thick dal, then add little water or skip adding water. Add salt if required. Cook in medium to low flame for 4-5 minutes.
- Serve hot with chapati, roti or rice.
Step by step photos
More about the recipe
- You can simply prepare dal without adding any greens.
- In this recipe you can replace pigeon pea lentils ( toor dal) with moong dal, chana dal (bengal gram), masoor dal (orange lentils) or you can use combination of all these lentils.
- You can replace methi leaves with other leaves like spinach leaves, amarnath leaves etc.
- You can first soak pigeon pea lentils for 1-2 hours and then use. It reduces cook time of lentils.
- You can skip using onions and tomatoes in this dish, but adding them will give nice taste to the dal.
- Wash fenugreek leaves very well to get rid of the dirt.
- you can even add lemon juice which is optional.
- Ghee is used to get nice aroma of a dal. You can even use the mixture of oil and ghee.
|Serving size: 1|
|Calories from Fat||0|
|% Daily Value *|
|Carbohydrates 31 g||10%|
|Sugar 2 g|
|Fiber 13 g||52%|
|Protein 11 g||22%|
|Sodium 64 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|