Dal is a term used in the Indian subcontinent for split pulses. We are blessed with a wide variety- from Moong to Tur to Masooor to Channa to Urad- dal is an integral part of every Indian meal . Simple or elaborate – it’s your choice but there has to be dal on the table.
Yellow dal, Maa ki dal, Tadka dal, Dal makhani, Pancharathna dal, Palak dal, Methi dal, Sambhar are a few of the favourite dal dishes that are made in every Indian household.
As we travel up north, dalchaawal (Dal and rice) or kitchidi ( which is also Dal and rice, but cooked together in a pressure cooker) are some of the terms you will constantly hear. I personally love kitchidi – it is such a comforting food.
Dal is flavoursome, packed with protein, and is wholesome.
At home, dal is part of our everyday menu. I try to make a different dal every time and I use moong dal for most of my dishes. It cooks fast and tastes good. Methi dal brings to the table the goodness of methi and dal tempered with a host of aromatic Indian spices and cooked in a mixture of ghee and oil. It is simple yet impressive.
Happy to be sharing this recipe with all of you:
- Moong dal -1 cup
- Turmeric powder-1 tsp
- Salt- to taste
Cook dal with turmeric powder and salt in a pressure cooker. After the first whistle switch off and keep aside.
- Asafoetida-1/2 a teaspoon
- Mustard seeds-1 tsp
- Cumin seeds-1 tsp
- Saunf-1 tsp
- Onion – 1 big chopped
- Tomato-1 big chopped
- Green chillies – 2-3 chopped
- Ginger-garlic paste -1 tsp
- Kashmiri chilli powder-1 tsp
- Garam masala-1 tsp
- Methi leaves – 3 small bunches ( cleaned and chopped)
- Ghee -3-4 tbsp, any vegetable oil-2 tbsp
- Immerse the methi leaves in lots of water and rinse well 2-3 times.
- Chop up the methi leaves .
- In ghee, add the ingredients in order and fry well.
- Please note, the chopped onions have to be fried till brown.
- After adding the methi leaves, fry for a few minutes till the methi is cooked.
- Add the cooked dal to the methi masala and mix well.
- A little water can be added if the mixture is too thick.
- Check for salt.
- Serve hot with rotis of your choice.
- Dal should be washed and rinsed a couple of times.
- Soak the dal in water for 10 minutes before cooking it in the pressure cooker.
- In the place of ginger – garlic paste you can add chopped ginger and garlic.
- Kashmiri chilli powder adds colour to the dal.
- If fresh fenugreek leaves are not available you can add Kasturi methi ( dried fenugreek leaves -1/2 cup).
- This dish serves 4-6 and is a crowd pleaser.
“I love Indian food and my favourite dish is dal rice”. -Madhur Bhandarkar
Till my next post,
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