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Fresh Methi Dal Recipe| Dal with Fresh Fenugreek Leaves
Plain Dal made with fresh fenugreek leaves is deliciously different.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Accompaniments, Bachelor Recipes, Dinner, Kid-Friendly, Side Dish
Cuisine:
Indian
Keyword:
Dal with Fresh Fenugreek Leaves, Methi Dal, Protein-rich, Simple and healthy diet in old age
Servings:
5
people
Calories:
Ingredients
1
cup
toor dal
rinsed
2
cloves
garlic
1
green chilli
chopped
1
tablespoon
Ghee
½
teaspoon
Rai/mustard seeds
½
teaspoon
Jeera/cumin seeds
pinch
Methi/fenugreek seeds
¼
teaspoon
Haldi/turmeric powder
¼
teaspoon
Red Chilli powder
¼
teaspoon
Hing/Asafoetida
A pea sized ball of jaggery
A small piece of tamarind
optional
½
teaspoon
rasam powder
Salt
1
cup
of fresh methi 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:
0
g
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
0
mg
|
Potassium:
0
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg