Methi Masoor Dal Recipe
A delicious lentil curry made with whole Masoor dal and fresh fenugreek leaves.
Methi Masoor Dal Recipe is a delicious lentil curry made with whole Masoor dal and fresh fenugreek leaves. This recipe is a healthy choice for the intake of everyday protein and is also packed with vitamins and minerals. Masoor Methi Dal is a fantastic way to sneak in greens in your kids diet as well. Serve Masoor Methi Dal along with Phulka and Raita for a wholesome weekday lunch. The tanginess from the tomatoes goes really well with the Spicy flavor added into the dal.
Did you know: Fenugreek is a good source of protein, minerals, and vitamins. Fenugreek fresh leaves and stems are rich in calcium, iron, carotene, Vitamin A, C, and ascorbic acid. Fenugreek has good properties for sugar and lipid control.
If you are looking for more Dal recipes here are some :
- 1 cup Masoor Dal (Whole)
- Fenugreek Leaves ( Methi) , a bunch, cleaned chopped
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Cumin seeds
- 1 Onion , thinly sliced
- 1 Tomato , chopped
- 2 teaspoon Coriander Powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- Salt , to taste
- 2 teaspoons Cooking oil
Directions for Methi Masoor Dal Recipe
To prepare the Chana Methi Dal, first wash and soak the chana dal in 3 cups of water for at least 30 minutes. While the dal is soaked clean, wash and pat dry the fenugreek leaves.
Next, finely chop the methi leaves. Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok. Saute the methi leaves, until it gets softened. Methi leaves cooks very quickly and this will take less than 3 minutes to cook. Once the leaves have softened, turn off the heat. Keep it aside.
In the next step, we will cook the masoor dal with the spices. Heat a teaspoon of oil in a pressure cooker over medium heat. Add asafoetida and cumin seeds, fry for few seconds. Next add onion and fry till they turn soft.
Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and fry for a minute or so over medium heat.
Add soaked masoor dal along with the soaked water to the onion tomato mixture. Close the lid of the pressure cooker and put the weight on.
Cook masoor dal for 2 - 3 whistles. After a couple of whistles, turn the heat to low and simmer the dal for about 5 minutes. After 5 minutes, turn off the heat. Allow the pressure to release naturally from the pressure cooker.
Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon. Stir in the sauteed methi leaves and serve.
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