How to make Masoor Dal Methi - Masoor dal cooked with fresh fenugreek leaves.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Whole Red Lentils, Fresh Fenugreek Leaves
Cuisine : Indian
Course : Dals and Kadhis
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Masoor Dal Methi checkout Lentils With Spinach, Masoor Aur Chukandar Ki Dal. You can also find more Dals and Kadhis recipes like Mooli Ki Kadhi, Kachche Aam ki Kadhi, Mixed Vegetable Milakootal , Katachi Aamti.
Masoor Dal Methi Recipe Card
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Masoor Dal Methi Recipe
Whole Red Lentils soaked 2 cups
Fresh Fenugreek Leaves leaves separated 1 bunch
Oil 1 teaspoon
Cumin seeds 1 teaspoon
Green chilli chopped 1
Ginger finely chopped 1 tablespoon
Garlic finely chopped 1 tablespoon
Tomatoes 2 medium
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Dried mango powder 1/2 teaspoon
Bhuna masala 100 grams
Salt to taste
Tamarind paste 1 teaspoon
Method
Step 1
Heat oil on a non-stick pan, add cumin seeds and sauté till fragrant. Add green chilli, ginger, garlic and sauté for 1-2 minutes. Grind tomatoes into a fine purée and add to the pan and sauté for 5-6 minutes.
Step 2
Add red chilli powder, turmeric powder, dried mango powder and fresh fenugreek leaves and sauté for a minute or two.
Step 3
Add bhuna masala and sauté for a minute. Add red lentils and 4 cups water and mix well. Add salt and mix. Cover and cook for 10-12 minutes.
Step 4
Add tamarind paste and mix well. Transfer into a serving bowl and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.