Sunday, 14 June 2009

Methi dal

Yellow split mung dal: 1 cup
Methi / fenugreek: 1/2 cup
Garlic clove: 2
Green chili: 2
Tomato: 1 medium
Salt to taste
Ghee / oil: 1-2 tbs
Cumin seeds:
Hing / asafoetida
Turmeric: 1 tbs
Garam masala powder: 1/2 tbs

Wash and soak mung dal for 15-30 minutes. Peel and fine chop garlic. Wash and cut green chilies into large pieces. Fine chop tomato. Clean and wash fenugreek leaves and fine chop it.

Heat pan or pressure cooker. Add ghee and cumin seeds once ghee is hot. Add hing once cumin starts to splutter. Add garlic and green chilies. Add tomatoes and stir for 1 minute. Add fenugreek leaves and let it cook for another minute.

Now add soaked dal and add equal amount of water enough for dal to soak completely. Add turmeric powder, salt to taste and garam masala powder. Add few drops of ghee from the top to give extra flavour. Cover the lid and cook until dal is soft. If cooking in pressure cooker, cook for 3-4 pressures.

Dal is ready to be served. Enjoy with rice or roti.

Spinach can be used instead of methi.

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