Methi Dal Recipe, How to make Methi Dal
Methi dal recipe – Soft boiled lentils cooked slowly along with shallow fried methi (fenugreek leaves). A great main course dish for rice and rotis
Methi or Fenugreek Leaves is one of the healthiest leafy vegetable. Both Methi seeds and Methi leaves are a boon to those who are diabetic. It helps in controlling the blood sugar levels to a great extent. Sprouted Methi seeds are considered to be most beneficial. If consumed with empty stomach it provides great benefits.
There are many varieties of methi leaves available but are restricted to certain regions only. While the obvious variety is the one with bigger leaves, there is another variety in which the leaves are extremely small. It is called “Elaichi Methi Leaves” meaning Cardamom kind of leaves. This variety is strong in taste and smell. Our methi dal recipe tastes equally good with both the varieties of methi leaves.
In any North Karnataka Restaurant, raw methi leaves and spring onions are served as salad along Jowar Rotis. . It wouldn’t be appropriate if we talk just about bitterness of the methi leaves. They are tasty too. It goes well with cooked along with vegetables too. Methi Dal Recipe is one such tasty recipe which is just awesome.
There are two ways of making this methi dal recipe. One is by boiling the methi leaves along with the dal while the other method involves frying methi leaves and then cooking them along with the lentils. The first method can be opted when we are in a hurry to finish the cooking.
The consistency of this Methi dal Recipe is individual choice. Some people like it thick while some with medium consistency. If you are preparing it along with roti’s, then I would say thicker version would be better. Add up few pods of Garlic in the tempering (Optional) and check out the variation in the taste.
For ,more such Lentils (Dal) based recipes visit my Dhals Page
Let us see how to make Methi Dal Recipe
- Fresh Methi Leaves: ½ bunch
- Toor Dal/Pigeon pea: 3/4th cup
- Tamarind: goose berry sized soaked in warm water
- Green Chillies: 5 to 6
- Fresh Coriander: ½ cup finely chopped
- Oil: 2 tbsp.
- Salt: To taste
- Mustard and Cumin Seeds: 1 spoon each
- Curry leaves: Few
- Turmeric and asafoetida: 1/4th spoon each.
- Wash the methi leaves thoroughly to remove dirt and soggy leaves if any and chop them.
- Pressure cook toor dal until soft and keep it aside.
- Grind Green chillies, Coriander into a coarse paste
- Heat 1 tbsp. of oil and add in the green chilli paste and fry well.
- Now add in the chopped methi leaves and fry until they are soft and transfer it to a cooking vessel.
- In the same vessel add in tamarind extract, Salt
- Mash the dal well almost to a fine paste consistency and add it into the same vessel
- Simmer the dal until it boils well
- Heat the remaining 1 tbsp. oil and add in all the tempering ingredients one after the another.
- Add this tempering to the boiling dal and mix well.
- Serve hot with rice or rotis.