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Main Ingredients | Split red lentil (masoor dal) , Fenugreek leaves (methi) |
Cuisine | Indian |
Course | Dals and Kadhis |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Methiwali Dal
- 3/4 cup Split red lentil (masoor dal)
- 1 bunch Fenugreek leaves (methi)
- to taste Salt
- 1 teaspoon Turmeric powder
- 2 medium Onions
- 2 Green chillies
- 1 inch piece Ginger
- 6-8 cloves Garlic
- 2 Whole dry red chillies
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
Method
- Pick, wash and boil dal with salt and turmeric powder in five cups of water.
- Clean, wash and chop fenugreek leaves.
Peel, wash and chop onions finely. - Remove stems, wash, deseed and finely chop green chillies.
Peel, wash and chop ginger and garlic. - Remove stems of red chillies. Heat oil in a kadai.
Add whole red chillies and cumin seeds.
When cumin seeds begin to change colour, add onions and green chillies. - Cook till onions are soft and translucent.
- Add ginger and garlic, cook for half a minute.
Add the boiled dal. - Bring to a boil and add chopped fenugreek leaves.
Simmer for two minutes and serve hot.
Nutrition Info
Calories | 322.65 |
Carbohydrates | 38.72 |
Protein | 15.995 |
Fat | 10.915 |
Other Fiber | 1.14 |
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