Methi Dal - Fenugreek Lentil Gravy

     

    Methi dal is an absolutely creamy dal recipe made with Fenugreek Greens and Lentils. Any lentils like Moong, Toor or Masoor dal can be used in this recipe. I have used Masoor Dal today. Masoor dal is my family's favourite as it has a super creamy Texture. And about the Greens I have used freshly grown Fenugreek greens from my kitchen. To know more about growing Greens in your kitchen, please click on the link "Grow Organic Fenugreek Greens in your kitchen". Let us get into the recipe.

Ingredients:

1. Masoor Dal - 3/4 cup.

2. Fenugreek/Methi leaves - 1 small bunch

3. Onion - 1 

4. Tomatoes - 2

5. Ginger Garlic paste - 1 spoon

6. Turmeric powder - 1 tsp

7. Kashmiri Red chilli powder - 1 tsp

8. Milk - 1/4 cup

9. Dried fenugreek leaves/Kasuri methi - 1 spoon

For Tempering:

1. Mustard Seeds.

2. Cumin Seeds.

3. Green and Red chilli.

4, Curry leaves.

Recipe:

Today I have used the methi leaves which are grown in my kitchen. The link for growing methi leaves in your kitchen is given below

Grow Organic Fenugreek Greens in your kitchen

1. Pressure cook Masoor Dal for 4 to 5 whistles.

2. While the dal is getting cooked, let us start making the base. In a Pan, heat oil and temper mustard seeds, cumin seeds, green and red chilli.

3. Add onions and saute for a while. Add salt to ease the process. 

4. Add Ginger-garlic paste and saute for a while.

5. Now add Tomatoes and close the pan with a lid.

6. Once the tomatoes gets cooked, add turmeric powder n chilli powder and mix well. Add salt. Close and cook for a while.
7. Now add chopped Fenugreek/methi greens and mix well.

Close the lid and cook until the greens get cooked.

8. Now mash the cooked dal and add to the pan. Add sufficient water. Let the gravy boil.

9. Add crushed Kasuri methi and milk and cook for few more minutes.

10. Finally add a little Jaggery and chopped coriander leaves and switch off the flame.

I served Methi Dal with simple Jeera Rice and Cauliflower roast today!!!

The Methi dal goes well with Chapatis, Parathas, Idly and Dosas too! 

Notes:

1. If you prefer garam flavour, You can temper Cinnamon, Cardamom, Cloves along with mustard seeds and cumin seeds. Also you can add garam masala powder along with turmeric and chilli powder.

2. The same recipe can be prepared with any dal and any greens.
3. As I have used the home grown Methi leaves, the leaves were so tender. So I have used the stems as well. If your stems are not tender, use the leaves alone for cooking.