Methi Dal Recipe: Make this spicy dal with not fenugreek leaves, note down the recipe

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Fenugreek Dal RecipeImage Credit source: hinagautam/Instagram

Methi Dal Recipe: Fenugreek greens are very much liked in winter. It is rich in nutrients. Along with iron, protein, fiber, many vitamins are also found in it. But on hearing the name of fenugreek, people only see it as greens. But do you know that you can also make spicy dal with fenugreek. Fresh fenugreek is easily available in winter and it keeps the body warm from inside. In such a situation, if you are bored of eating vegetables again and again, then this time you can try fenugreek dal.

The slight bitterness of fenugreek gives a wonderful desi taste to the dal after cooking. On top of that, it is also considered good for health. When it is cooked with lentils, it becomes a tasty and nutritious combination, which can be liked by everyone from adults to children. Let us know in this article how to make spicy fenugreek dal.

Also read: Health and fitness along with taste, how to make chickpea masala without oil, chef gave the recipe

Fenugreek Dal Recipe

lentil ingredients

1/2 cup toor dal (arhar dal)

1 cup fresh fenugreek leaves (washed and finely chopped)

1 medium onion (finely chopped)

1 tomato (finely chopped)

12 green chillies (chopped)

1 tsp ginger-garlic paste

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp garam masala

salt as per taste

2 tbsp oil or ghee

Ingredients for Tadka

1/2 tsp cumin

1 pinch asafoetida

34 garlic cloves (chopped)

2 dried red chillies

A little coriander (for garnish)

Easy recipe for making fenugreek dal

  • First of all, wash the lentils thoroughly, add 23 cups of water, turmeric and some salt and cook in the cooker for 34 whistles. The pulses should melt well.
  • Now wash the fenugreek leaves and chop them finely. If you want to reduce the bitterness then apply a little salt and leave it for 10 minutes, then wash it.
  • Now take a pan and heat oil or ghee in it. Add cumin seeds in it, when it starts crackling then add asafoetida and chopped garlic. Now add onion and fry until it turns golden. Add ginger-garlic paste and green chillies and cook until fragrant.
  • After this add chopped tomatoes and cook until soft. Now add turmeric, red chilli, coriander powder and salt and fry the spices until the oil starts separating.
  • Now add chopped fenugreek and fry for 34 minutes. Fenugreek will melt a little and mix with the spices. Put boiled lentils in the pan. If necessary, add some hot water and adjust the thickness of the dal as per your choice.
  • Let it boil on low flame for 57 minutes so that the flavor of fenugreek and spices gets mixed well in the dal. Add garam masala on top and cook for 1 more minute.
  • Now it’s time to add tempering to the dal. For this, heat some ghee in a small frying pan. Add garlic and dry red chilli in it, brown it lightly and pour this tadka on hot dal.

Also read: Chicken, Mutton and Fishkin: What should people avoid? Expert told

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