Along with dal palak, methi dal is one of my favorite dish.
Methi leaves (fenugreek leaves) are so healthy and, as I said it before, I am trying to include it as much as I can in my diet. You will find many recipes with methi on this blog, such as methi chicken (murgh methi), keema methi, methi paratha, etc.
For this recipe, I have used mixed dal – toor dal, masoor dal and moong dal but, of course, you can choose to use mixed or just one dal type.
Servings: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes
1/4 cup masoor dal;
1/4 cup toor dal;
1/2 cup moong dal;
3 garlic cloves, crushed;
1 tbsp grated ginger;
2 cups fenugreek leaves, chopped;
1 tomato, chopped;
1 onion, chopped;
1 dried red chilli;
1 green chilli, chopped;
1 tbsp cumin seeds;
1/4 turmeric powder;
2 tbsp ghee or oil;
3 cups water;
pinch of asafetida (hing);
Wash and soak dal in water for 10 minutes. Drain the water and keep aside.
Wash and chop fenugreek leaves, onion, tomato and green chilli and keep aside. Crush garlic cloves and grate 1 inch fresh ginger.
In a pressure cooker put dal along with turmeric powder and salt to taste. Add 3 cups of water, close the lid and pressure cook it, on medium flame, for 2 whistles.
Turn off the flame, let the pressure go down by itself, then open the cover. Keep aside.
Heat ghee or oil in a small pan. Add dried red chilli and cumin seeds. When cumin seeds begin to sizzle, add chopped green chilli, crushed garlic cloves, grated ginger and onions. Fry for 2-3 minutes until onion gets soft, then add chopped tomato, fenugreek leaves and a bit of salt. Stir fry for 4 minutes until tomato and fenugreek leaves get soft.
Take it away from the flame and pour it over the cooked dal.
At this point, check for salt and adjust by adding more if necessary. If the dal is too thick then add some more water.
Let it simmer uncovered for 5 minutes, on low flame. Add pinch of asafetida and squeeze some lemon juice.
Serve methi dal hot with plain rice, jeera rice or Indian bread.