How to make Methiwali Arhar Dal -

Arhar dal flavoured with fresh methi leaves and garlic cloves.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Split pigeon peas (arhar dal)

Cuisine : Indian

Course : Dals and Kadhis

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For more recipes related to Methiwali Arhar Dal checkout Methi Varan, Methi ki Kadhi-SK Khazana. You can also find more Dals and Kadhis recipes like Bean Sprout Kadhi Paneer Sprouted Beans Kadhi Masoor Dal Methi

Methiwali Arhar Dal

Methiwali Arhar Dal Recipe Card

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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.    

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methiwali Arhar Dal Recipe

  • Fresh fenugreek leaves (methi) 1 medium b

  • Split pigeon peas (arhar dal) pressure cooked with salt and 1/2 tsp turmeric pow 1 cup

  • Jaggery grated 1 teaspoon

  • Salt to taste

  • Pure ghee 1 tablespoon

  • Garlic crushed 2 cloves

  • Asafoetida 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

Method

Step 1

Keep the cooker on heat, add jaggery and salt to the cooked pigeon peas and mix well and let the mixture come to a boil.

Step 2

Roughly chop fenugreek leaves.

Step 3

Heat ghee in a deep non-stick pan, crush garlic cloves and add and saute till garlic turns a light brown. Add asafoetida and fenugreek leaves, mix and sauté till fenugreek leaves get cooked.

Step 4

Add the cooked pigeon peas and red chilli powder and mix well. Let the mixture simmer for 2-3 minutes. Take care that the consistency is not thick.

Step 5

Transfer into a serving bowl and serve hot with paranthas or steamed rice.

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MasterChef Sanjeev Kapoor

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.