How to make Methi Dal -
Tempered tuvar dal flavoured with fresh fenugreek leaves.
This recipe is contributed by Member dr. chitra phil.
Main Ingredients : Fenugreek leaves, Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)
Cuisine : Punjabi
Course : Dals and Kadhis
For more recipes related to Methi Dal checkout Methiwali Arhar Dal, Methi Palak Dal, Methi aur Arbi ki Kadhi, Methi Varan . You can also find more Dals and Kadhis recipes like bhinda ki kadhi Moong Aur Hare Lasun Ki Dal Bhindi Kadhi - SK Khazana Theeyal
Methi Dal Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Methi Dal Recipe
Fenugreek leaves chopped 1/2 cup
Split pigeon pea (toor dal/arhar dal) boiled 1/2 cup
Oil 2 tablespoons
Cumin seeds 1 tablespoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Cloves 2
Asafoetida a pinch
Ginger grated 1 teaspoon
Green chillies crushed 2
Turmeric powder 1/2 teaspoon
Lemon juice 1/2 teaspoon
Salt to taste
Method
Step 1
Heat oil in a non stick pan, add cumin seeds, fenugreek seeds, cloves and asafoetida.
Step 2
Saute till brown. Add ginger and green chillies. Mix well. Add the fenugreek leaves and saute for five minutes. Add little water and cover and cook for few minutes till soft.
Step 3
Add turmeric powder, lemon juice and salt. Mix well. Add the boiled dal and mix well.Boil for three to four minutes and serve hot.
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