Methi Dal - Healthy & Tasty

Step 1: Boil and Mash Dal

Take 1/4 cup Toor Dal and 1/4 cup Moong Dal. Wash them thoroughly and boil them in a pressure cooker with a little oil until they are well cooked and soft. Mash the boiled dal thoroughly until smooth.

Step 2: Prepare Vegetables

Chop 1 medium onion, 10-15 green chilies (adjust to your spice preference), 1 medium tomato, 1/4 bowl of garlic, 1/4 bowl of ginger, and 1 large bowl of fresh methi leaves. Also, chop coriander leaves for cooking and garnish.

Step 3: Temper Spices

Heat 2-3 tablespoons of oil or ghee in a pan or kadai over high flame. Once hot, add 1/2 tsp Jeera (cumin seeds) and let it splutter.

Step 4: Sauté Aromatics

Immediately add the chopped garlic (1/4 bowl) and chopped ginger (1/4 bowl) to the pan. Sauté quickly for about 30 seconds until fragrant.

Step 5: Sauté Green Chillies and Onions

Add the chopped green chilies (10-15) and chopped onions (1 bowl) to the pan. Fry until the onions turn translucent and slightly golden brown, stirring continuously for about 3-4 minutes.

Step 6: Add Hing and Chilli Powder

Add 1/4 tsp Hing (asafoetida) to the sautéed mixture. Optionally, add 1/2 tsp red chili powder for extra spice and color, and mix well.

Step 7: Cook Methi Leaves

Add the chopped methi leaves (1 large bowl) to the pan. Sauté until the leaves wilt and reduce significantly in volume, which should take about 3-4 minutes.

Step 8: Add Kasuri Methi (Optional)

Optionally, add 1 tsp of crushed Kasuri Methi to the mixture for an enhanced aroma and flavor. Mix it in well.

Step 9: Cook Tomatoes

Add the chopped tomatoes (1 bowl) to the pan. Cook until the tomatoes soften and blend with the other ingredients, stirring occasionally for about 2-3 minutes.

Step 10: Add Turmeric Powder and Coriander

Add 1 tsp turmeric powder and a portion of the chopped coriander leaves to the mixture. Stir well to combine all the spices and herbs.

Step 11: Combine with Dal

Pour the boiled and mashed dal into the pan with the sautéed methi and spice mixture. Stir everything together thoroughly.

Step 12: Adjust Seasoning and Consistency

Add salt to taste. If the dal is too thick, add some water to achieve your desired consistency. Stir well to ensure even mixing.

Step 13: Simmer and Finish

Bring the dal to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 5-7 minutes, allowing all the flavors to meld together. Once done, remove from heat.

Step 14: Garnish and Serve

Garnish the hot Methi Dal with the remaining fresh chopped coriander leaves. You can also add a dollop of ghee on top for extra flavor. Serve hot with chapati, phulka, or rice.

• Use fresh methi for the best taste.

• Adjust the spice level by changing the quantity of green chilies and red chili powder.

• For a richer flavor, you can add a little more ghee during tempering.

• This dal can be made with only Toor Dal or only Moong Dal if preferred.

• Ginger-garlic paste can be used instead of chopped ginger and garlic.

• A pinch of sugar can be added to balance the flavors, especially if tomatoes are very tart.