METHI DAL RECIPE
Fast to cook and good to eat
Here is a dish that is popular across India in a variety of cuisines. This dish combines the nutty flavours of dal and the slightly bitter taste of Fenugreek Leaves or Methi. The combination makes it a two-in-one go to meal that is delicious to eat and packed with nutrition.
Flavours you never expected
The combination of Tur Dal or split Pigeon Peas and Methi or Fenugreek leaves has an unusual taste. The flavour comes from the combined taste of the slightly bitter fenugreek leaves, the dal itself and the addition of spices etc that are added during tempering.
It speciality is its diversity
The two ingredients are diverse in nature. One is a lentil and the other a vegetable. Its speciality is that that these two very different ingredients combine to make an enjoyable dish that is nourishing in all respects. With hot rice or chapatis, Methi Dal is a versatile addition to any menu.
Serve with a difference
Methi Dal goes well with rice, chapatis or even flatbreads made of pearl millet flour or Bajra and Sorghum/ New Quinoa or Jowar flour. Its best served with the Bajra and Jowar Flatbreads as the combined taste of the two mixes well with Methi Dal to give the eater a scrumptious experience.
Bajra and Jowar belong to the cereal grain family and are very rich in nutrients. They are also easy to digest and take care of gluten issues. Jowar is rich in antioxidants and has high fibre content. Bajra is rich in essential compounds like phosphorous, protein, iron, magnesium and fibre too.
Together they make a very healthy accompaniment to Methi Dal. Add some pickle and papad for extra zest and crunch.
Quick Summary of Methi Dal Recipe
The recipe calls for preparing the dal with Methi, tempered with mustard seeds or rai and added spices. Tur Dal works best with this combination, but you can use other lentils like Moong Dal or Chana Dal or even a combination of the two. Here we will look at Tur Dal and Methi.
You need to prepare a little in advance for this recipe. Soak and pressure cook your Tur Dal. Pluck the Methi Leaves, take only the leaves, don’t add the stems because the stems are quite bitter in taste will spoil your Dal preparation.
Soak Methi leaves in salt water or water with a grain or potassium permanganate to eliminate germs. Wash in clean water ensuring the salt/potassium has washed out clean. Strain and chop fine. Keep aside.
- Two measures Tur Dal
- One measure chopped Methi
- 2 teaspoons cooking oil
- 1/4th teaspoon mustard seeds
- 1/4th teaspoon asafoetida or hing
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 2 flakes of garlic…finely chopped or grated
- 1 onion finely chopped
- 2 Dried Red Chillies chopped
- Salt to taste
- Two measures water
- Pinch sugar or 1/4th Teaspoon jaggery powder
- 1/4th teaspoon lemon juice
How to make
Take a wok or saucepan. Put on medium heat and add oil.
Add mustard seeds or Rai and wait for it to crackle. This means the oil is hot and ready to use.
Add Dried Red Chillies
Add red chilli powder
Add onion and sauté for two minutes.
Now add your chopped Methi and the garlic and stir well.
Add salt and pinch sugar or jaggery
Mix well, sprinkle a little water, cover and cook the methi for a just 2 minutes.
Now add your dal to the wok and mix well. Add water as per your requirement. Some like their dal a little thick, others like it less thick.
Bring to a boil and take it off the heat. Don’t over boil it or the Methi will lose its colour.
Add lemon juice and bring to a boil. Pour your Methi Dal in to a serving bowl.
Your Dal Methi is ready to serve. Have it with rice or with unleavened breads made of pearl millet or bajra and Sorghum or Jowar. You could also have it with regular whole wheat chapatis.
- Your Dal Methi is best served hot and fresh. Although it will keep a day or two under refrigeration, there is a change in its taste and flavour.
- This quantity cooked can serve 2-3 people depending on their appetites and if it is a solo dish or as part of a menu. Serve with a dollop of ghee on top. Serve hot.
- The nutritive contents of Dal Methi are very high as it combines the goodness of Tur dal and Methi.
- Jaggery is recommended here as it rounds off all the different flavours and brings them together to create a unique taste.
Given below are the nutritive figures for Methi and tur dal separately.
Fenugreek Leaves or Methi
For approximately 100 grams of leaves
- Calories 49
- Total Fat 1 g
- Total Carbs 6 g
- Dietary Fibre 2 g
- Protein 4 g
- Calcium 40%
- Iron 11%
Methi is also rich in potassium, phosphorous and Vitamin K. Methi works well for bowel problems, Diabetes, Cholesterol issues, blood lipid and heart problems. Its excellent for the skin blemishes, for healthy shiny hair and much more.
Tur Dal… Raw, Amount 100 grams
- Calories 343
- Total Fat 1.5 g
- Saturated fat 0.3 g
- Polyunsaturated fat 0.8 g
- Sodium 17 mg
- Potassium 1,392 mg
- Total Carbohydrate 63 g
- Dietary fibre 15 g
- Calcium 13%
- Iron 28%
- Vitamin B-6 15%
- Magnesium 45%
Tur dal is a rich source of folic acid, an essential vitamin for women, especially those planning pregnancies. Folic acid is vital for foetal development and can help in preventing neural tube birth defects such as spina bifida.
- Tur dal is also an excellent source of carbohydrates, which your body needs for energy and a good source of Fibre and proteins.
- The combined nutrition of Tur Dal and Methi makes Methi Dal an unbeatable combination both in terms of nutrition and taste.