Methi Dal
Dal methi is a North Indian-style delight that embodies a delectable, nourishing, and soothing dish. Crafted from pigeon pea lentils, fresh fenugreek leaves, onions, tomatoes, along with a blend of spices and herbs, this dish offers a wholesome and savory experience.
Ingredients
For Pressure Cooking Lentils
- 1 cup arhar dal (tuhar dal or pigeon pea lentils) or 200 grams arhar dal
- 2.5 cups water for pressure cooking the lentils
- ½ teaspoon turmeric powder (ground turmeric)
For Tempering Methi Dal
- 3 to 4 tablespoons oil or ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 small to medium onion, finely chopped
- ½ inch ginger – finely chopped
- 5 to 6 garlic – finely chopped or crushed
- 2 to 3 green chilies – slit
- 1 to 2 dry red chilies – deseeded and broken
- 1 small to medium tomato, finely chopped
- ½ teaspoon red chili powder or cayenne pepper
- 1 pinch asafoetida (hing) – optional
- 1 cup tightly packed fresh fenugreek or methi leaves – chopped
- 1 to 1.25 cups water to be added later
- ½ teaspoon Garam Masala
- salt as required
Instructions
Pressure Cooking Lentils
- Pick, rinse arhar dal (pigeon pea lentils) a couple of times in fresh water. Drain all the water.
- Add the rinsed lentils, turmeric powder and water in 3 litre pressure cooker. You can also cook them adding water as required in a pan or Instant pot.
- Pressure cook the lentils on medium to medium high heat for 8 to 10 whistles or more till the lentils are cooked thoroughly and softened.
- When the pressure settles down naturally in the cooker, then only open the lid. Mash the lentils lightly with a wired whisk or spoon and keep aside.
Making Methi Dal
- In a small frying pan, heat oil. Keep the heat to medium. Add the cumin seeds and fry them till they crackle.
- Then add onions, garlic, ginger, red chilies and green chilies.
- Saute for a couple of minutes stirring often till the onions turn translucent.
- Add the tomatoes, asafoetida, red chili powder and saute for 1 to 2 minutes.
- Add the chopped methi leaves. Saute till the methi leaves wilt and oil leaves the sides of the mixture,
- Pour this mixture in the dal or add the cooked dal to this tempering mixture.
- Add water and salt as required. You can add water depending upon the consistency you want.
- Stir very well and simmer the dal for 7 to 8 minutes more.
- Lastly add garam masala powder and mix well. Check the taste and add more salt if needed.
- Serve dal methi steaming hot with steamed rice or cumin rice or roti or paratha.
Nutrition
Calories: 277kcalCarbohydrates: 33gProtein: 11gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 415mgPotassium: 156mgFiber: 9gSugar: 4gCalcium: 283mgIron: 3mg
Tried this recipe?Let us know how it was!