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Home » ACCOMPANIMENTS » Methi dal recipe | Methi dal with moong dal

Methi dal recipe | Methi dal with moong dal

May 29, 2014 by Raks Anand 19 Comments /

methi-dal-recipe-1
I got a bunch of methi leaves in Mustafa last week when I went for monthly grocery purchase. With only 2 weeks to go to Chennai, when I was picking all the veggies, Vj reminded me there is only 2 weeks and as Aj too planned to travel alone prior to us, he told to buy accordingly. But since its 2 weeks, I had to buy as the vegetables as usual. I saw the methi leaves fresh and so bought and kept. I usually clean and freeze the leaves and use it for making methi thepla. I just love it a lot. Other than methi thepla, I rarely make aloo methi. Otherwise, I do not use methi in anything else. My MIL makes kootu with this as we call it vendhaya keerai kootu. But I have not tried that. I tried making methi pulao, which I will schedule next month before going to Chennai. I had half the methi leaves remaining, so I tried making this methi dal. It was really falvorful, I love all kind of dals, so loved this as well. It goes well with both rice and roti.
methi-dal-recipe

Methi dal recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins    |  Cook time: 20 mins    |  Serves: 3

Ingredients

Moong dal / Paasi paruppu – 1/2 cup
Methi leaves – 3/4 cup
Onion – 1
Tomato – 2
Green chilli – 2
Garam masala powder – 1/2 tsp
Turmeric – 1/4 tsp
Red chilli powder – 1 tsp
Ginger garlic paste – 1 tsp
Salt – As needed

To temper

Ghee – 1 tblsp
Jeera / Cumin seeds – 2 tsp

Method

  1. Pressure cook dal with enough water for 3 whistles. Chop onion and tomatoes finely, slit the green chillies. Clean the leaves and keep it ready.
  2. Heat a kadai with ghee and add cumin seeds in low flame. Add onion and fry till transparent. Add green chilli (I didnt add), ginger garlic paste and fry for a minute in medium flame.
  3. 1-temper

  4. Add tomatoes, salt, turmeric, red chilli powder, garam masala powder and fry until tomatoes turn soft.
  5. 2-onion-tomato

  6. Add washed methi leaves and fry till its reduced in volume.
  7. 3-add-methi

  8. Add cooked dal, enough water (I added 1 & 3/4 cups) and let it boil for 2 minutes.
  9. 4-add-dal

  10. Let it be in low flame for 5 minutes or until the desired consistency reaches also the methi leaves gets cooked.
  11. 5-boil

Notes

    • Chopping the methi leaves or adding as such is your choice.
    • You can add either finely chopped ginger or garlic alone instead of ginger garlic paste.
    • If adding ginger, adding asafoetida will enhance the taste.
    • Add enough tomatoes for tanginess to supress the bitterness of the methi leaves.
    • You can add 1/2 tsp of Amchoor powder if you are short of tomatoes.
    • If the tanginess and spice level is not balanced then it may taste bitter.

Serve with hot steamed rice or soft phulkas!  Check out the dal tadka and dal fry recipe too…

methi-dal

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Filed Under: ACCOMPANIMENTS, BACHELOR COOKING, KUZHAMBU/ GRAVY FOR RICE, SIDE DISH FOR CHAPATI

Previous Post: « Mango sorbet recipe | Mango recipes
Next Post: Lunch Menu 40 – Pumpkin gravy, Chow chow curry, Sundal »

Reader Interactions

Comments

  1. AparnaRajeshkumar

    May 29, 2014 at 8:46 am

    I loved the top angle shot much , i tried the same with toor dal (but its no onion and garlic version ) welcome to chennai

    Reply
  2. jeyashri suresh

    May 29, 2014 at 8:57 am

    I love dal and methi combo. Gorgeous click. This reminds me that I have a pack of methi leaves lying in my fridge.

    Reply
  3. Kurinji

    May 29, 2014 at 9:36 am

    Dal and clicks looks superb….welcome to chennai Raks!

    Reply
  4. Hari Chandana P

    May 29, 2014 at 9:57 am

    Lovely and flavorful dal 🙂

    Reply
  5. Kuttu

    May 29, 2014 at 12:04 pm

    Hi Raks! Wonderful recipe! Did you add some ghee at the end? I can see some ghee floating atop the dal in the last pic…

    Reply
  6. Anonymous

    May 29, 2014 at 12:14 pm

    Dal and methi healthy combo.. Pics r tempting

    Reply
  7. Veena Theagarajan

    May 29, 2014 at 12:55 pm

    very comforting and healthy dish..

    Reply
  8. Gayathri NG

    May 29, 2014 at 1:45 pm

    Delicious dal…

    Reply
  9. Chandra

    May 29, 2014 at 4:39 pm

    Delicious stuff.
    Good for even a diabetic.
    Will you please consider adding this key word to your tags?
    Thank you.

    Peace 🙂

    Reply
  10. M D

    May 29, 2014 at 4:55 pm

    That looks delicious! Yum!

    Reply
  11. Hamaree Rasoi

    May 30, 2014 at 4:17 am

    Delicious and comforting to look at Methi dal. Wonderfully prepared.
    Deepa

    Reply
  12. The Gastronomic Bong

    June 1, 2014 at 11:50 am

    Hi Raks,
    Made this dal today. . It turned put superb… loved it.. 🙂
    Cheers
    Arpita

    Reply
  13. SHARMILEE J

    June 10, 2014 at 1:20 am

    Comforting and healthy dal recipe!

    Reply
  14. sadhiq ha

    June 17, 2014 at 6:46 am

    Tasty…

    Reply
  15. sadhiq ha

    June 17, 2014 at 6:52 am

    Tasty…

    Reply
  16. Meeeeee

    December 16, 2014 at 8:16 am

    Tried this recipe…. turned out great.. 🙂

    Reply
  17. Shobana Ranganathan

    January 21, 2016 at 9:01 am

    Love all of rak's recepies

    Reply
  18. Steph

    May 8, 2020 at 7:49 am

    Hello Raks! I love your recipes. I live in Canada so it is difficult to find fresh Methi. Do you think it would be possible to substitute with dry methi? If so, should I adjust the quantity?

    Reply
    • Raks Anand

      May 8, 2020 at 10:21 am

      Soak 2 tbsp kasuri methi in hot water for a while and use it in the recipe.

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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