Methi dal recipe is yet another easy and simple dal recipe made with toor dal or toovar dal here and methi leaves are usually referred as fenugreek leaves in english lingo and hence this dal is a fenugreek dal in english version.
Menthi kura pappu can be made using any kind of dal be it moong dal or masoor dal and the procedure is almost the same. Here I have tenderized the dal and sauteed the methi leaves in tadka and transferred it to the dal. This is one such dal which can be made in a short span of time.
The dal here does not have a thick consistency and is slightly thick and can be modified in various ways. In this recipe of methi dal I have not added tomatoes and tamarind pulp to give a tangy flavor.
However there is another version of fenugreek dal recipe which is usually prepared in south india using methi leaves and it is called as methi pappu or menthi kura pappu where one can use tamarind and tomatoes to enhance the flavor of the dal.
Dal or lentils are rich in proteins and adding methi to it makes the dish even more healthier and it is good to eat these kind of dal recipes which are light, healthy and with lots of benefits.
Methi does come with bitter flavor in it and there are many ways to get rid of the bitter flavor like boiling the leaves in water or one can add salt into the leaves and rest them aside for a while, then the leaves get moist due to salt, at this stage squeeze out the water from the leaves, doing this helps in removing the bitter taste.
One can also saute them well in oil to remove the bitter taste and I have sauteed them for a long time before making the final dal.
Do check out the easy and simple instructions in making the dal recipe and enjoy them with side dishes like chutneys or papad or pickles.
In hyderabad, sometimes we use masoor dal to prepare this kind of dal but most of them would like to make it with toor dal or by mixing all the dals or lentils.
Methi Dal Recipe
For Tenderizing Dal:
- 1 cup toor dal/toovar dal/pigeon pea
- 1 teaspoon turmeric powder
- 2 cups water
- 1 tablespoon oil
For The Tadka:
- 2 tablespoon oil
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 teaspoon very finely chopped garlic/garlic paste lehsun ka paste
- 3-4 vertically slit green chillies
- 4-5 curry leaves
- 1 cup finely chopped onions
- 3-4 dried red chillies
- ½ bunch fresh fenugreek leaves methi leaves
- a pinch of salt
- ½ teaspoon red chilli powder
For Tenderizing Methi Dal:
- Firstly, in a pressure cooker, add the toor dal, add turmeric powder, add water, add oil and pressure cook until dal gets tender or till 5-6 whistles on medium flame.
- Reduce the steam, add salt, mash the dal and keep aside.
For the tadka with methi leaves:
- In a small wok, add oil and heat it.
- Add the mustard seeds, cumin seeds and allow them to splutter.
- Add the finely chopped garlic.
- Add the slit green chillies and stir.
- Add the curry leaves and let them crackle.
- Add the finely chopped onions and saute well.
- Add dried red chillies and stir well.
- Now add the methi leaves and saute for a long time for about 7-8 minutes on low flame.
- Add a pinch of salt and red chilli powder, saute well.
- Transfer this whole tadka into the dal to make fenugreek or methi dal and mix it.
- Serve hot with steamed rice, chutneys and pickle.
2.Adding oil while pressure cooking helps in quickly tenderizing the dal.
3.To get rid of methi's bitter taste, saute methi in the masala for a long time.
4.Do not add methi more than required else the taste of the dal may turn bitter at times.
5.Add chopped tomatoes too in the tadka if it is preferred.