Methi Dal is a healthy kuzhambu prepared with lentils and fenugreek leaves. It goes well with White Rice or even Roti.
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Methi Dal Recipe | Dal with Fenugreek Leaves with step by step pictures. Methi Leaves are very healthy and good for digestion it has a slight bitter taste, but it is very well balanced when cooked with Dal. I have homegrown Methil eaves and hence I cook methi dal very frequently.
One more recipe which I often prepare with methi leves are Methi thepla. It is a flatbread made with wheat flour and besan flour combined with spices and methi leaves.
I shall share the recipe sometime soon. Coming back to the Methi Dal it tastes good with white rice usually served with some ghee for a better taste.
How to prepare Methi Dal
2. And the garlic pods. Next add in the Washed methi leaves you can also chop them into slightly small or use just the leaves alone.
3. Then add in the Tamarind, Turmeric powder, Salt and the required Water
4. Pressure cook in a medium flame for 4 whistles and then wait till the pressure is released on its own and then open the cooker. Add Water to bring it to the slightly thick dal consistency and then mash well with a ladle.
5. Keep the pressure cooker in a low flame and continue cooking, meanwhile in a tadka pan add in the oil once its hot add in the Hing, Cumin seeds let it splutter and then add in the dry red chilli saute for few secs and then add it to the dal. Mix well and cook for another 5 mins and then switch off the flame. Add in a tbsp. of ghee and keep the dal covered till you serve.
Serve Methi Dal with White Rice and Potato fry.
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Methi Dal | Dal with Fenugreek Leaves | Vendhya Keerai Paruppu
Standard 1 cup measures 240 ml
Ingredients
- Fresh Methi – 2 cups
- Tour Dal – 1 cup
- Onion – 1
- Tomato - 1
- Green Chilli - 3
- Garlic pods – 5
- Turmeric powder – ¼ tsp
- Salt as needed
- Tamarind a small gooseberry sized
- Water as needed
- Ghee – 1 tbsp
To Temper:
- Oil – 1 tbsp
- Hing / Asefoetida – ¼ tsp
- Cumin Seeds – ½ tsp
- Dry Red Chilli - 3
Instructions
- Wash the methi well. In a pressure cooker add in the tour dal, Onion, tomato, green chilli.
- And the garlic pods. Next add in the Washed methi leaves you can also chop them into slightly small or use just the leaves alone.
- Then add in the Tamarind, Turmeric powder, Salt, and the required Water
- Pressure cook in a medium flame for 4 whistles and then wait till the pressure is released on its own and then open the cooker. Add Water to bring it to the slightly thick dal consistency and then mash well with a ladle.
- Keep the pressure cooker on a low flame and continue cooking, meanwhile in a tadka pan add in the oil once its hot add in the Hing, Cumin seeds let it splutter, and then add in the dry red chili saute for few secs and then add it to the dal. Mix well and cook for another 5 mins and then switch off the flame. Add in a tbsp. of ghee and keep the dal covered until you serve.
Notes
- Serve with Hot Rice and any veggie Stir Fry.
- Make sure you clean the methi very well as it has mud particles.
- I used my homegrown methi leaves.
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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