Chana Methi Dal Recipe - Fenugreek & Split Bengal Gram Curry
Chana Methi Dal is a delicious lentil curry made with split Bengal Gram lentil and fresh fenugreek leaves. This recipe is a healthy menu choice for the intake of everyday protein and is also packed with vitamins and minerals. Chana Methi Dal is a fantastic way to sneak in greens in your kids diet as well. Serve Chana Methi Dal along with Phulka and Raita for a wholesome weekday lunch.
Ingredients
-
1 cup Chana dal (Bengal Gram Dal)
-
1 cup Methi Leaves (Fenugreek Leaves)
-
a bunch
-
cleaned chopped
-
1/4 teaspoon Asafoetida (hing)
-
1 Onion
-
thinly sliced
-
1 Tomato
-
chopped
-
1 teaspoon Coriander Powder (Dhania)
-
1 teaspoon Turmeric powder (Haldi)
-
1 teaspoon Red Chilli powder
-
Salt
-
to taste
-
For Tadka
-
1 tablespoon Ghee
-
1 teaspoon Cumin seeds (Jeera)
-
2 Dry Red Chillies
Instructions
Step 1
To prepare the Chana Methi Dal, first wash and soak the chana dal in 3 cups of water for at least 30 minutes
Step 2
While the dal is soaked clean, wash and pat dry the fenugreek leaves
Step 3
Next, finely chop the methi leaves
Step 4
Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok
Step 5
Saute the methi leaves, until it gets softened
Step 6
Methi leaves cooks very quickly and this will take less than 3 minutes to cook
Step 7
Once the leaves have softened, turn off the heat
Step 8
Keep it aside
Step 9
In the next step, we will cook the Chana dal with the spices
Step 10
Heat a teaspoon of oil in a pressure cooker over medium heat
Step 11
Add asafoetida and saute for few seconds
Step 12
Next add onion and saute till they turn soft
Step 13
Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and saute for a minute or so over medium heat
Step 14
Add soaked chana dal along with the soaked water to the onion tomato mixture
Step 15
Close the lid of the pressure cooker and put the weight on
Step 16
Cook chana dal for 5 to 8 whistles and turn off the heat
Step 17
Allow the pressure to release naturally from the pressure cooker
Step 18
Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon
Step 19
Stir in the sautéed methi leaves
Step 20
Transfer the Chana Methi Dal to a serving bowl
Step 21
Heat ghee in a tadka pan over medium heat; add the cumin seeds and the red chillies
Step 22
Allow the chillies to roast for a few seconds and pour the tadka for the Chana Methi Dal and serve hot
Step 23
Serve Chana Methi Dal along with Raita for a wholesome weekday lunch