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Methi Dal || Healthy dal | Lentil cooked with fenugreek leaves

Today sharing a very simple yet healthy lentil with the goodness of greens, i.e Methi Dal

I make dal in so many different ways, dal being a staple diet of family and there are very limited methods which we all exhaust in some years.  I experimented with some mix and match trends with daal which generally gives good results liked even by my daughters.

Health Benefits Of Methi:

  • Strong Antioxidant. …
  • Bone Health. …
  • Good for Digestive System. …
  • Cures Mouth Ulcers. …
  • Stimulates Breast Milk Production. …
  • Good for Heart. …
  • Prevents Anaemia. …
  • Nutrition Information for Fenugreek leavesMethi.

I am sure you would like to visit some more healthy recipes:

Here is One more way of combining fenugreek with dal. Sometimes I also add greens like spinach, fenugreek, and amaranth to the yellow dal. Methi dal is one of these.  The slight bitterness of the fenugreek leaves gets balanced with the subtle sweetness of the dal.

A Tip – If the fenugreek you get is too bitter, then just sprinkle some salt and keep aside for 15-20 minutes. squeeze the leaves and then rinse them in water. then add these leaves to the tempering.

You will find series of dal variety in my blog category Dal or Lentils.

Methi dal | Healthy dal | Lintel cooked with fenugreek leaves

Recipe by MINAL SHARMACourse: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

106

kcal

Methi Dal recipe made with fresh methi – fenugreek leaves and toor dal. Methi dal recipe. Serve with rice or roti / chapati.

Ingredients

  • For pressure cooking:
  • 1 cup arhar dal/pigeon pea lentils

  • 2.5 cups water for pressure cooking the lentils

  • ¼ tsp turmeric powder/haldi

  • For tempering:
  • 1 or 2 garlic cloves/lahsun

  • 1 tsp cumin seeds/jeera

  • 1 or 2 green chilies/hari mirch, slit or chopped

  • 1 or 2 red chilies, kep whole

  • 1 cup methi leaves/fenugreek, tightly packed, rinsed and chopped

  • a pinch of asafoetida/hing

  • a pinch of red chilli powder/lal mirch powder

  • 2 tbsp oil or ghee

  • other ingredients:

  • 1 cup water

  • salt as required

Directions

  • Pressure cook the dal with turmeric and water till the lentils becomes soft.
  • Mash the dal or lentils with a wooden spoon. Add 1 cup water. stir and keep aside.
  • In a small frying pan, heat oil. fry the cumin seeds, till they crackle.
  • Add the garlic and green chilies. fry for 10-15 seconds.
  • Add the dry red chilies and asafoetida. fry for 5-10 seconds.
  • Add the red chili powder and fry for 1-2 seconds.
  • Add the chopped methi leaves.
  • Fry till the oil leaves the sides of the mixture, about 4-5 minutes or more till the methi leaves have wilted.
  • Pour this mixture in the dal and simmer for 4-6 minutes more.
  • Season with salt, when the methi dal is simmering.
  • Serve the methi dal steaming hot with steamed rice.

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Notes

  • Adjust methi according to the bitterness of the leaves.
  • If the fenugreek you get is too bitter, then just sprinkle some salt and keep aside for 15-20 minutes. squeeze the leaves and then rinse them in water. then add these leaves to the tempering.
  • You can use precooked or leftover dal for this recipe.

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