Methi Dal | Moong Dal with Fresh Fenugreek
Methi dal is an excellent dal made similar to moong dal tadka but with the added twist of fresh fenugreek leaves. The fenugreek gives it a distinct aromatic and savory flavor with a slightly bitter note.
Ingredients
- 1 cup moong dal
- 1/2 cup chopped methi leaves (packed)
- 1 Tbsp ghee or oil
- 1 small onion (finely chopped)
- 1/2 cup tomato (chopped (~1 medium))
- 5 garlic cloves (thinly sliced)
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1/2 tsp garam masala
- 1 tsp salt (or to taste)
- 1 green chili (chopped)
- 1/2 tsp lemon juice to finish
- Tadka
- 2 tsp ghee
- 1/2 tsp Kashmiri chili powder
- 1/8 tsp hing (asafoetida, optional)
Instructions
- Rinse methi leaves 3-4 times to remove all sand. Pick out the leaves and tender stems. Chop finely.
Rinse dal at least 3 times until the water runs clear.
Heat ghee or oil on saute mode. Add cumin seeds. Let sizzle for a few seconds. Add onions and let soften. Add garlic and cook until garlic starts to turn golden.
Add tomatoes, turmeric, red chili powder, garam masala, and 2 tablespoons of water. Let cook until tomatoes are jammy and oil rises to the top, about 3 minutes.
Add green chilies, dal, and 2 1/2 cups of water. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes.
Mash with the back of a spoon a few times to cream the dal. Adjust consistency by adding water to get your desired thickness. Sprinkle with lemon juice.
Heat ghee in a small pan. Add hing, then chili powder. Stir and immediately remove from heat. Pour over the dal.
Nutrition
- Calories: 263
- Carbohydrates: 37
- Protein: 14
- Fat: 7
- Saturated Fat: 4
- Polyunsaturated Fat: 0.3
- Monounsaturated Fat: 2
- Cholesterol: 16
- Sodium: 646
- Potassium: 125
- Fiber: 6
- Sugar: 3
- Vitamin A: 411
- Vitamin C: 7
- Calcium: 43
- Iron: 3