Dal Methi Recipe
Dal Methi is a very healthy recipe that can be eaten with rice or chapati. The methi or the fenugreek leaves make it rich in vitamins, minerals and iron. And the pigeon pea or toor dal lentils make it protein rich. The recipe that I have shared here has a Maharashtrian touch, as it uses the Maharashtrian Goda / kala masala, and also because it is slightly sweet in taste. Hope you like it.
- Split pigeon peas (Toor Dal) - 1 cup
- Fenugreek (Methi) leaves - 1 & 1/2 cup washed and finely chopped
- Dry Tamarind - 1
- Oil - 4 tsp
- Mustard seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Fenugreek (Methi) seeds - 5-6
- Asafoetida (Hing) - 1/4 tsp
- Turmeric Powder - 1/2 tsp
- Curry leaves - 5-6
- Jaggery (gud) - 2 tbsp
- Salt - To taste
- Red chili powder - To taste
- Kala/Goda Masala - 1 & 1/2 tsp
- Wash 1 cup toor dal and add 1 & 1/2 cup washed and finely chopped methi (fenugreek) leaves to it.
- Add 2 cups water and cook in a pressure cooker for 3 whistles. After one whistle, reduce the gas to low flame for 5 minutes, before turning it off.
- After the pressure is released, remove the dal and whisk gently. Keep aside.
- Soak 1" tamarind in 1/4 cup hot water. You can also use ready made concentrated tamarind pulp.
- In a vessel, heat 4 tsp oil, and add 1/2 tsp mustard seeds. After they crackle, add 1/2 tsp cumin seeds, 5-6 methi seeds, 1/4 tsp asafoetida (hing), 1/2 tsp turmeric powder, and 5-6 curry leaves.
- Add the cooked toor dal. Also add some water to get the desired consistency.
- Squeeze out all the juice from the soaked tamarind and add to the dal. If using the ready tamarind pulp, then add 1/2 tsp of it.
- Add 2 tbsp jaggery, salt and red chili powder to taste, and 1 & 1/2 tsp Kala/Goda Masala. Bring to boil.
- Serve hot with roti or rice.