Methi Dal

Methi Dal
(fenugreek with pigeon lentils)

main course

easy

healthy

good source of

protein and iron

lunch or dinner

Ingredients:

• 4 cups of finely chopped methi leaves
• 8 -9 oz. of toor dal (pigeon lentils)
• 11/2 tsp. organic garlic paste
• 1 cup of chopped organic tomato
• 3 oz. shredded fresh coconut
• 2 oz. roasted peanuts ground
• 1 tsp. roasted jeera powder
• Green chilies and red chili powder
• 1 tbsp. chopped jaggery
• Oil
• Hing (asafetida)
• Turmeric powder

• Method: Wash toor dal. Add twice of water and pinch of hing and turmeric in it. Cook it in the pressure cooker. Some times toor dal takes long time to cook so you can soak it for few hours before cooking it. It helps to cook faster. 

Now prepare rest of the ingredients ready.

• Wash and cut methi leaves, Rinse and wash it for few times to get rid of the pesticides. Finely chop them. Add 1 tbsp. oil in the pan and sauté methi on very low heat. Cover the pan with lid. We are not going to cook it a lot. Very lightly cooked)
• Grind the following ingredients to paste; coconut, green chili, garlic, peanuts, jeera, tomato and jaggery
• Now in pan, add cooked toor dal and paste. Sauté it to make sure it is well mixed and doesn't stick to the pan.
• In tadka kadai, put 2 tbsp. oil for tadka. Once the oil become hot (don't increase the flame to high it will burn the oil.) Now add some1/4 tsp. mustard seeds, and 3 pinches of hing and turmeric and red chili (as per your taste) 
• Put tadka on mixture. You can add water if you want.
• Add salt to taste.
• Cover the pan lid, reduce the heat and let it cook for few minutes.

Notes:

Follow the hyper link of fenugreek for health benefits. I love its aroma.

If I don’t have tomato, I will add lemon juice. As 1 serving of methi has 20% daily iron required and iron gets absorb well with vitamin C.