A very simple, quick and easy dal recipe which is mild on the stomach!! This is a combination of fresh methi leaves and lentils – I have used Yellow Moong Dal and Toor Dal in the preparation of this dish
It is optional to use a clove of garlic – although no garlic is used in this recipe!
Lentils or Dal are by far one of the most important source of protein in addition to being a great source of iron as well. Lentils are available in different colours – Lentil dishes can be eaten as accompaniments to rotis and puris or eaten with rice!
Methi or Fenugreek leaves are also widely used in cooking. Both the leaves and seeds are rich in Vitamins A, B, C, Iron and Phosphorus. It helps to cool the system. Fenugreek is one of the most ancient spices.Fenugreek seeds and fresh Fenugreek leaves have great medicinal value.
A teaspoon of Fenugreek seeds consumed in warm water on an empty stomach is supposed to do wonders for the joints and people suffering
from arthritis.
Dried fenugreek leaves, called kasur methi are also used in the preparation of some sabjis and curries!!!
Ingredients to make 6-8 serves
½ Cup Yellow Moong Dal
½ Cup Toor Dal
3 Cups hot water
1 pinch Turmeric
2 Tsp Salt
1 Tsp Lemon Juice
1 Cup of Fresh Methi Leaves (chopped)
2 Tbs Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Tsp Cumin Seeds
1 Large Onion (finely chopped)
2-3 Small Green Chillies (finely sliced)
1 Inch piece Fresh Ginger (finely chopped)
1 small bunch Chopped Fresh Coriander Leaves
a Pinch of Asafoetida (Optional)
Methi Dal
Preparation
Wash the moong dal and toor dal and pressure cook it for up to 3 whistles in a large dish
Add the freshly chopped methi leaves into the dal and cook on a medium flame for 3-4 minutes
Heat the oil in another pan
Add the mustard seeds.
When the mustard seeds crackle, add the urad dal and cumin seeds
When the urad dal turns light golden brown, add the green chillies, ginger and the chopped onions
Fry till the onions turn golden brown
Pour the seasoning mix on to the Dal – Pour in the lemon juice to add zing to the dish!!
Garnish with finely chopped coriander leaves
The Dal is ready to be served –
Note: Additional water may be added if you would like the dal to be semi liquid!!)