Friday, 13 March 2015

Methi Dal Recipe

Methi Dal / Fenugreek leaves dal recipe is prepared by adding methi leaves to the dal that we usually prepare as side dish for roti/rice. Dal is rich in protein adding green veggies improves the nutritional value along with the taste of the recipe. We can add any green veggies to dal like methi, spinach, amaranth. This dal can also be a best option for your kids lunch box.

Ingredients:
Oil
1 table spoon
Cumin seeds
½  tea spoon
Mustard seeds
½ tea spoon
Ginger
5-6 flakes finely chopped
Garlic
½ inch piece finely chopped
Onion
1 finely chopped
Green chilli
1 finely chopped
Curry leaves
5-6
Methi leaves/fenugreek leaves
¼  cup finely chopped
Red chilli powder
1 tea spoon
Salt
To taste
Turmeric powder
½ tea spoon
Coriander powder(optional)
½ tea spoon
Toor dal/ pigeon peas spilt
¼ cup
Moong dal/ split and Dehusked green gram
½ cup
Asafetida
Pinch of
Water
2 glass
Sugar
¼ tea spoon
Amchur powder/mango powder(optional)
¼ tea spoon
 Procedure:
1. Boil the lentils – moong dal and toor dal in  1 ½  glass of water in a pressure cooker for upto 3 vissels. After the pressure is released from cooker mash the dal with the help of spoon.
2. Heat oil in a heavy bottomed pan on medium flame when heated add mustard seeds, cumin seeds, chpped ginger, garlic, green chilli, curry leaves and sauté for few seconds.
3. Add onions and fry until translucent.
4. Add chopped methi leaves, red chilli powder, cumin powder, salt, sugar and mix well. Allow this to get cooked for 3-4 mins, until methi becomes soft.
5. Add boiled lentils and mix well, add water as much needed and mix well. Check for salt content, add if needed.
6. Cook this for 4-5 mins until yu see bubbles and you can see the dal getting boiled.
7.Serve this hot with chapati/rice.


2 comments: