Dal Methi.. Methi leaves cooked in dal and lightly spices up. This is very simple and easy recipe. Dal methi is a perfect side dish as it goes well with rice, chapatti or bhakari too. Learn to make a healthier version of your regular dal, dal methi.
- 1/2 cup Tur dal
- 2 big cups finely chopped Methi leaves / Fenugreek leaves
- 1 small finely chopped Tomato
- 3~4 Green chili pieces
- 2 cups water
- 1 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1 tsp Garlic-Green chili paste (8-10 garlic cloves and 3-4 green chillies)
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1 tbsp Besan
- 1 tbsp Roasted peanut powder
- Salt to taste
- In a pressure take tur dal. Wash it really good under water.
- Add washed and finely chopped methi leaves.
- Add tomato and green chilies. Add water.
- Close the lid and cook until just 1 whistle.
- For tadka, heat up oil in a pan.
- When oil is enough hot, add mustard and let it pop up.
- Add cumin seeds and let it sizzle up.
- Add asafetida and garlic green chili paste. Fry for about a minute.
- Add turmeric powder, red chili powder and besan. Fry the besan in oil for just about a minute.
- Add cooked dal and methi. Mix well.
- Add water according to your taste and stir well.
- Add roasted peanut powder. If you don’t want to add peanut powder, then you can add raw peanuts to dal and methi while cooking.
- Add salt and mix well. Boil the sabzi for about 5-7 minutes. Turn off the heat.
- This sabzi goes well with jawar, bajra or rice flour bhakari.
- It goes well with plain or boiled rice too.