Monday, March 16, 2015

Methi Dal | Fenugreek leaves with Dal

Methi Dal is a healthy and nutritious rice-accompaniment that goes with steamed rice and chappathi's. The slight bitterness of the fenugreek leaves is balanced with the dal. This powerful herb gives a good arama when cooking. 

Do check the other masiyal recipes which I have already posted -  Pasiparuppu Masiyal, Kollu Paruppu Masiyal, Simple Dal, Keerai Masiyal 

Ingredients :-
 Methi leaves     1 cup 
 Yellow Moong dal    ¼ cup
 Onion (finely chopped )     1  
 Tomato    1  
 Turmeric powder   ½ tsp 
 Cumin   1 tsp  
 Red chillies    4
 Castor oil   ¼ tsp
 Cooking oil   1 tsp  
 Salt  to taste

Method :-
1). Trim the roots of the methi leaves and pick the leaves. Immerse it in a bowl of water so that all the dirt will settle at the bottom of the bowl. Wash and roughly chop it, set aside.
2). Pressure cook the moong-dal with turmeric powder, castor oil and water, till it becomes soft. Once the pressure releases, mash it and keep aside. 
3). Heat oil in a pan, add cumin and let it splutter. Then add chopped onions red chillies along with salt, and saute till they turn translucent. Then add tomatoes and saute till they become mushy. 
4). Add the roughly chopped methi leaves and mix well. Saute till the leaves have wilted.
5). Add the cooked and mashed to the above mixture. If it is very thich add water and mix well. Check for salt and adjust accordingly. Let it simmer for 4-5 minutes and switch off !
Transfer it a serving bowl and serve hot with steamed rice and a dollop of ghee.

Notes :-
# If the methi leaves are too bitter, sprinkle salt and keep aside for 15-20 minutes before chopping.
# You can also add veggies and make it elaborate.
# Tomatoes are must as it helps to suppress the bitterness if the methi leaves.  

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Related Posts :-

Click here for more :- Methi leaves Recipes  
Click here for more :- Masiyal Recipes 

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