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Dhal Methi



After a rich and delicious mutton biriyani,today I am sharing you a simple and flavorful dhal recipe.I try to include greens in our diet at least weekly once.Methi aka fenugreek leaves I buy every other week and make either sambar or methi paratha.Recently I started making Karakulambhu aslo using this leaves.Here I used the pressure cooker to make thedhal in a jiffy.My mom adds a little tamarind water also for this dhal to make it slightly tangy taste.Now off to the recipe....................................


Basic Information

Preparation Time ~ 15 minutes
Cooking Time ~ 25 minutes
Serves ~ 2(generously)




Ingredients


IngredientQuantity
Fenugreek leaves/vendhayakeerai1 cup
Toor dhal/thuvaram paruppu1/2 cup
Onion(finely chopped)1(medium size)
Tomato(finely chopped)1(large size)
Garlic/poondu(chopped)3 fat cloves
Green chilly/pachamilagai4-5(slit)
Turmeric powder1/4 tsp
Tamarind/puli(optional)small gooseberry
size
Curry leaves/karivepillaifew leaves
Salt1 1/4tsp
Oil2 tsp
Ghee/nei1 tsp

For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Urad dhal/uluthamparppu1/2 tsp
Cumin seeds/jeeragam1/4 tsp
Asafoetida/perungayama pinch
Dried red chilly/varamilagai1(broken)

Method
  • Pressure cook the dhal for 3-4 whistles in a medium flame.Clean the methi leaves in water for 2-3 times to remove the soil particles.Soak the tamarind in 1/4 cup of water and extract it.
  • To the cooked dhal add the methi leaves,onion,tomato,green chilly and salt.Pressure cook it for another 2 whistles.
  • Once the pressure subsides give it a mix and add the tamarind water.Let it boil for 2 minutes.
  • Meanwhile in a pan heat the oil and ghee,do the tempering with the given ingredients and add the chopped garlic,curry leaves.Fry it till golden and add it to the dhal mixture.Cook it for a minute and put off the flame.
  • Dhal Methi is ready.



Serve it with steamed rice and pappad or some veggie fry.


Enjoy.........................................................



  • Addition of tamarind water is purely optional but it reduces the bitterness from the fenugreek leaves.
  • Do not chop the fenugreek leaves otherwise it may be bitter.

8 comments:

  1. Dal methi looks super comforting, serve me with rice and papads please.

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  2. Inviting dal Nalini :) love your version, clicks are awesome.

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  3. The colourful stepwise pictures are amazing...love them.

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  4. Lovely clicks Nalini.delicious recipe perfectly to go with roti

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  5. Nice pics.. the dal looks absolutely delicious!

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  6. yummy dish :) what does dhal methi mean? Thank you for sharing :) personal chef in austin

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