methi dal or fenugreek leaves dal - here is one more way of combining methi with dal.
since dal is a staple at home so i make variety of dal/lentils so that we don’t get bored with them. sometimes i also add greens like spinach, fenugreek and amaranth to the yellow dal.
the slight bitterness of the fenureek leaves gets balanced with the subtle sweetness of the dal. if the fenugreek you get is too bitter, then just sprinkle some salt and keep aside for 15-20 minutes. squeeze the leaves and then rinse them in water. then add these leaves to the tempering.
few recipes on similar lines on my blog are methi chole, spinach dal, mint dal, saag paneer and palak mushroom. i feel this is a good way to include greens in your diet and make your simple dal or curry more nutritious and healthy.
you can serve methi dal with rice, roti or chappati along with raita, salad, papad and some pickle.
methi dal recipe details below:
- 1 cup arhar dal/pigeon pea lentils
- 2.5 cups water for pressure cooking the lentils
- ¼ tsp turmeric powder/haldi
- 1 or 2 garlic cloves
- 1 tsp cumin seeds/jeera
- 1 or 2 green chilies, slit or chopped
- 1 or 2 red chilies, kep whole
- 1 cup methi leaves/fenugreek, tightly packed, rinsed and chopped
- a pinch of asafoetida
- a pinch of red chilli powder
- 2 tbsp oil or ghee
- 1 cup water
- salt as required
- pressure cook the dal with turmeric and water till the lentils becomes soft.
- mash the dal or lentils with a wooden spoon.
- add 1 cup water.
- stir and keep aside.
- in a small frying pan, heat oil.
- fry the cumin seeds, till they crackle.
- add the garlic and green chilies.
- fry for 10-15 seconds.
- add the dry red chilies and asafoetida.
- fry for 5-10 seconds.
- add the red chili powder and fry for 1-2 seconds.
- add the chopped methi leaves.
- fry till the oil leaves the sides of the mixture, about 4-5 minutes or more till the methi leaves have wilted.
- pour this mixture in the dal and simmer for 4-6 minutes more.
- season with salt, when the methi dal is simmering.
- serve the methi dal steaming hot with steamed rice.