Methi Dal the delicious way to jazz up plain old dal with fresh fenugreek leaves.
Takes away the boring feature of same old dal and get leafy veggies in my girls.
In place of methi try using palak, rajgira, chavli, or drumstick leaves. I will not say shepu or dill as I do not like it myself. So if you try it out and let me know.
Fresh Fenugeek Leaves and Dal
I remembered this daal Amma served regularly, she used one vegetable that grows wild in rains in Kannada it is called Harvi Playa. There were lots growing in my Aunts place and she sent it across. I still remember the aroma of the dal and the taste it was yum. It’s a pity that these local varieties of vegetables are shunned by us now. They are so much more healthy and cheaper.
The other dal that I have made with leafy vegetables are Muddi Palaya( Golaa Bhaji), Palak Moong Dal, Simple Chawali chi Pale Bhaji or Stir fry with Cowpea Leaves.
The main ingredients in methi dal are toor dal, methi, garlic, ghee. In place of toor dal, you can use moong or even masoor dal.
Methi Dal
Fresh Methi Dal Recipe| Dal with Fresh Fenugreek Leaves
Ingredients
- 1 cup toor dal rinsed
- 2 cloves garlic
- 1 green chilli chopped
- 1 tbsp Ghee
- 1/2 tsp Rai/mustard seeds
- 1/2 tsp Jeera/cumin seeds
- pinch Methi/fenugreek seeds
- 1/4 tsp Haldi/turmeric powder
- 1/4 tsp Red Chilli powder
- 1/4 tsp Hing/Asafoetida
- A pea sized ball of jaggery
- A small piece of tamarind optional
- 1/2 tsp rasam powder
- Salt
- 1 cup of fresh methi leaves picked, washed and drained
- 1/2 Lemon
Instructions
- Wash and drain the dal.
- Add sufficient water cook the dal in the cooker for 3 whistles.
- Let the pressure drop naturally. Once the pressure drops open the cooker and mash the dal with a ladle. Set aside.
- In a kadhai/wok, heat the ghee.
- Add the rai/mustard seeds and let them splutter.
- Add jeera/cumin seeds then add the methi seeds.
- Add the haldi/turmeric and red chilli powder.
- Add the green chillies, garlic.
- Sauté for a few seconds until the raw smell goes away.
- Add the mashed dal and hing/asafoetida.
- Mix well. Add a cup of water.
- Add the jaggery, tamarind, rasam masala, salt.
- Bring to a roll boil adjust the consistency.
- Add the methi leaves roughly chopped and switch off the gas.
- Squeeze lemon just before serving with plain steamed rice or even plain chapatti.
Day 20
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
Loading InLinkz ...Fresh Methi Dal Recipe| Dal with Fresh Fenugreek Leaves
Ingredients
- 1 cup toor dal rinsed
- 2 cloves garlic
- 1 green chilli chopped
- 1 tbsp Ghee
- 1/2 tsp Rai/mustard seeds
- 1/2 tsp Jeera/cumin seeds
- pinch Methi/fenugreek seeds
- 1/4 tsp Haldi/turmeric powder
- 1/4 tsp Red Chilli powder
- 1/4 tsp Hing/Asafoetida
- A pea sized ball of jaggery
- A small piece of tamarind optional
- 1/2 tsp rasam powder
- Salt
- 1 cup of fresh methi leaves picked, washed and drained
- 1/2 Lemon
Instructions
- Wash and drain the dal.
- Add sufficient water cook the dal in the cooker for 3 whistles.
- Let the pressure drop naturally. Once the pressure drops open the cooker and mash the dal with a ladle. Set aside.
- In a kadhai/wok, heat the ghee.
- Add the rai/mustard seeds and let them splutter.
- Add jeera/cumin seeds then add the methi seeds.
- Add the haldi/turmeric and red chilli powder.
- Add the green chillies, garlic.
- Sauté for a few seconds until the raw smell goes away.
- Add the mashed dal and hing/asafoetida.
- Mix well. Add a cup of water.
- Add the jaggery, tamarind, rasam masala, salt.
- Bring to a roll boil adjust the consistency.
- Add the methi leaves roughly chopped and switch off the gas.
- Squeeze lemon just before serving with plain steamed rice or even plain chapatti.
This surely makes a wonderful dal for the daily meal Arch, we almost make it once a week..very healthy one!
Omg, this dal is super tempting Archana, now i want to grab some fresh methi leaves from Indian store, lipsmacking here.
Methi dal is my favourite in winters. Looks delicious ????
I’m so glad you’ve shared so many variations of dals with us. I’ve never thought of adding fresh methi to dal…now I will.
This is one of my fav dal which i make very often.. Just yummy.
This makes a great way of giving kids greens. And yeah we are forgetting the local fresh produce and are leaning towards imported veggies nowadays which needs to be avoided..
That is an awesome way to kids to eat some greens. Love the methi combo with dal. Yumm
I love all homemade dals ! and this one with methi is specially yum 🙂 the lemon especially is enticing me to make this for dinner today !
Methi dal is my favorite. Never added rasam powder though. That’s one interesting ingredient here. Will try it out.
Medley of flavors ! Rasam powder , Methi , I am
Sure this daal would taste awesome . Daals definitely are a must in our everyday meal and this one is a good one .
Though this dal with methi leaves must be quite flavorful,ye I’m a bit curious on that archana. When we add fresh methi leaves and afterwards no cooking, doesn’t it taste bitter?
no ritu.Not at all.
Love Methi dal. I make it similarly but had not added rasam masala to it. Will try it next time, Archana.
Thanks Sandhya.
Although we love methi and almost every week I make sabji, I have not used in a daal. I was going to ask you about the taste, but now I see your reply in Ritu’s comment 🙂
We love the taste Jagruti. Try it. Thanks