How to make Methiwali Dal -
A masoor dal preparation with an abundant flavour of methi leaves
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split red lentil (masoor dal) , Fenugreek leaves (methi)
Cuisine : Indian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Sprouted Moong Kadhi Restaurant Style Lahori Dal Moong Ki Dal Dal Bahar
Methiwali Dal Recipe Card
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 : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Methiwali Dal Recipe
Split red lentil (masoor dal) 3/4 cup
Fenugreek leaves (methi) 1 bunch
Salt to taste
Turmeric powder 1 teaspoon
Onions 2 medium
Green chillies 2
Ginger 1 inch piece
Garlic 6-8 cloves
Whole dry red chillies 2
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Method
Step 1
Pick, wash and boil dal with salt and turmeric powder in five cups of water.
Step 2
Clean, wash and chop fenugreek leaves. Peel, wash and chop onions finely.
Step 3
Remove stems, wash, deseed and finely chop green chillies. Peel, wash and chop ginger and garlic.
Step 4
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.
Step 5
Cook till onions are soft and translucent.
Step 6
Add ginger and garlic, cook for half a minute. Add the boiled dal.
Step 7
Bring to a boil and add chopped fenugreek leaves. Simmer for two minutes and serve hot.
Nutrition Info
Calories : 322.65 Kcal
Carbohydrates : 38.72 gm
Protein : 15.995 gm
Fat : 10.915 gm
Other : 1.14
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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.
