Methi Chana Dhal Curry
Methi Leaves (Fenugreek Leaves) finely chopped and Stir fired along with par boiled Chana Dhal? (Bengal Gram) adding masalas. Goes well with Rice and Roti.
Methi Chana dhal curry is one of the tasty leafy vegetable curries. I like the taste of fried Methi leaves. The bitter flavour of the methi leaves is the hero here. Initially I was reluctant to prepare Methi Chana Dhal Curry in the mornings thinking that it will take more time. But now I boil Chana Dhal in a small cup along with Toor Dhal for my Sambar/Rasam.
The trick in Methi Chana Dhal curry is that the lentils should not be over boiled which makes it mushy. The grainy texture should be retained. It is very easy and simple which I will narrate in my recipe
Methi Leaves (Fenugreek Leaves): ½ Bunches
Chana Dhal (Bengal gram): ½ cup
Chilli Powder: ½ spoon
Salt: As per taste
Oil: 1.5 tsp.
Mustard and Cumin Seeds: 1 spoon each
Asafoetida (Hing): A pinch
Turmeric Powder: A pinch
- Wash and dry Methi leaves and fine chop them.
- Wash Chana Dhal well and soak it in little water. It is always preferable to cook the lentils for this recipe along with other ingredients meant for other recipes as the quantity of the lentils required for this Methi Chana Dhal curry is less.
- Pressure cook the dhal for 2 whistles.
- Once the pressure is settled open the lid of the cooker and then drain the excess water from the boiled dhal and keep it aside.
- Heat oil in a pan and once hot add the tempering seeds to splutter along with asafoetida and Turmeric Powder
- Now add Chilly Powder and fry for few seconds. Make sure it doesnt get burnt
- Now add in the chopped Fenugreek leaves and stir fry until it becomes soft
- Now add the boiled dhal into the pan and mix well and cook for 4-5 mins
- Now add salt and simmer it for 3-4 mins
- Methi Chana dhal is ready to serve. Its simple isn’t it? Its tasty too J