Fresh Methi Dal Recipe| Dal with Fresh Fenugreek Leaves
Plain Dal made with fresh fenugreek leaves is deliciously different.
Servings: 5 people
Calories:
Ingredients
- 1 cup toor dal rinsed
- 2 cloves garlic
- 1 green chilli chopped
- 1 tablespoon Ghee
- ½ teaspoon Mustard seeds
- ½ teaspoon cumin seeds
- pinch fenugreek seeds
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ¼ teaspoon Asafoetida Powder
- jaggery A pea sized ball
- tamarind A small piece, optional)
- ½ teaspoon rasam powder
- Salt
- 1 cup fenugreek leaves picked, washed and drained
- ½ 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.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg