Methi Dal

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: 

Ingredients:

  • 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

Method:

  • 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.

Chefs tips:

  • 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,

Cheers

Rose

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