METHI DAL | METHI KURA PAPPU
Methi Dal is a delicious, healthy, and comforting dish made with fresh fenugreek leaves, toor dal (pigeon pea lentils), moong dal, tomatoes, spices and herbs. The vast Indian cuisine has this recipe made in different ways. I shared a South Indian style of this dish. This methi dal makes for a nutritious meal paired with plain steamed rice and a little ghee. It can also be served with chapathi, roti or plain parathas. Its a vegan dish.
In Indian vegetarian cuisine, we use various greens with lentils. This is one such good recipe of combining the goodness of fenugreek leaves and lentils. I have used toor dal (pigeon pea) and moong dal, but you can also make this dal with masoor dal and chana dal. Or you can also used a combination of two or three lentils. If the fenugreek is too bitter, then just sprinkle some salt and keep it aside for 20 minutes and then squeeze the leaves and then rinse them in water. Then add these leaves into the tempering.
Fenugreek leaves are rich in iron, which helps in reducing cholesterol, lowers the risk of heart diseases, helps in lowering weight and improves digestion. So try to include methi leaves in your everyday diet and eat it as often as possible. I feel this is a good way to include greens in your diet and make your simple dal more nutritious and healthy. Follow my step by step photo recipe to prepare Methi Dal. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR METHI DAL
Coarse : SideDish for Lunch
Cuisine : Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 15 min
Total Time : 25 min
INGREDIENTS
- 1/2 cup toor dal
- 2 tbsp moong dal
- 1.5 cup water
- 2 cup methi (fenugreek) leaves
- 1 small tomato
- 3 green chilli
- salt – to taste
- 1/4 tsp turmeric powder
TO TEMPER
- 1 tbsp ghee
- 1 tsp oil
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 spring curry leaves
- pinch of hing
- 2 garlic cloves – minced
- 1 red chilli
PROCEDURE
- rinse toor dal and yellow moong dal in a pot for 3 times and then add turmeric powder, green chilli and tomato
- pressure cook for 3-4 whistle and then turn off the flame
- in the meanwhile, clean fenugreek leaves and rinse well in water for more than 6-7 times
- when the dal is cooked, mash it with the back of a ladle or with a hand blender
- now, heat oil and ghee in a pan, temper with mustard seeds, cumin seeds, red chilli, curry leaves, hing and minced garlic
- saute for few seconds and followed by add fenugreek (methi) leaves and saute until they wilt off completely.
- add cooked dal into the pan with salt. if the dal is too thick pour some hot water and cook for 2-3 minutes and then turn off the flame
- serve hot with rice, roti or chapathi
- Enjoy
NOTES
- if cooking in Instant pots, press the pressure cook button and set the timer for 10 minutes
- you can also replace green chillies with red chilli powder
- add a pinch of garam masala powder at the end to bring some extra flavor
METHI DAL WITH STEP BY STEP PHOTO RECIPE
rinse toor dal and yellow moong dal in a pot for 3 times
and then add turmeric powder, green chilli and tomato,
i used 2 dals, if you dont like you may omit moong dal
add them in to a pressure cooker and cook for 2 whistles on medium flame
once dal cooked thoroughly, mash well with a back of the ladle or using a hand blender
when the dal cooks, pluck and clean the fenugreek leaves.
I got 2 cup leaves
heat ghee and oil in a pan, temper with mustard seeds, cumin seeds, hing, red chilli, minced garlic and curry leaves
saute for few seconds
add fenugreek leaves
saute well until they completely wilt
add cooked and mashed dal gently along with salt
mix well, if the dal is too thick, add 1/2 cup hot water
bring this curry to boil for 1 minute and then turn off the flame
serve hot with rice, chapathi or roti
it tastes really delicious
