|1.||Methi leaves / mentikoora / vendhaya keerai / menthya soppu / fenugreek leaves, chopped to fill 1 cup|
|2.||Moong dal / split green gram / hesaru bele / payar paripu 1/4 cup|
|3.||Oil 1/4 teaspoon|
|4.||Garlic 3-4 cloves|
|5.||Onion, chopped, 1|
Tomatoes, chopped, 1-2
|1.||Oil 2-3 teaspoons|
|2.||Hing / asafoetida 2 pinches|
|3.||Mustard 1/4 teaspoon|
|4.||Jeera / cumin 1/2 teaspoon|
|5.||Curry leaves 1 sprig|
|6.||Onion, finely chopped, 1|
powder 1/2 teaspoon or to taste
Dhania powder 1/2 teaspoon
|9.||Salt to taste|
|10.||Coriander leaves, chopped, few sprigs|
and clean methi leaves
with tender stem.
Refer to the section How to Pick and Clean Methi Leaves in the Methi Recipes page.
Chop the methi leaves. Cut coarsely.
moong dal to pressure cooker.
Wash the dal.
Add about 3/4 cup of water.
the oil, turmeric, garlic, onions and
the methi leaves.
Pressure cook for about 1 whistle or as desired.
Sometimes the dal does not cook soft, because of the leaves. After the pressure subsides, check the dal. If it is not soft, cook for one more whistle.
the oil till it becomes hot.
when the mustard starts to
Fry till the jeera becomes light golden brown.
the curry leaves and onion.
Fry till the onion becomes light golden brown.
dhania and chili powder.
Fry for a few seconds.
If the flame is high or seasoning is very hot, the powders will get burnt. In either case, add a few teaspoons of water, after adding the powder.
Add the cooked dal-methi mixture.
Adjust the consistency by adding water.
Add salt and mix.
Cover and simmer when the mixture starts to boil.
Cook for about 5-6 minutes.
coriander leaves. Mix.
If the dal is watery, cook for some more time.
methi is ready.
|TIPS||Dal Methi Recipe|
|1.||Use toor dal as a substitute for moong dal or use a combination of both the dals.|
Use sprouted moong, in lieu of split green gram, to make this dish
tastier and more nutritious.
Here is how to sprout mung.
|3.||Add one tablespoon of overnight-soaked kala chana in Step 3 of Pressure Cook, to make the dish tastier.|