Namma Veetu Samayal
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Chana Dal with Methi

dal

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

1 cup chana dal, washed and soaked for at least 15 mins

2 cups fresh fenugreek leaves washed and chopped

2 tbsp oil

1 pinch asafoetida (hing)

1 tsp cumin seeds

2 cloves garlic Optional

1 inch fresh ginger root chopped

2 green chili chopped

1 onion chopped

2 tomatoes puréed

1 tsp turmeric

1 tsp red pepper powder

salt to taste

1 tsp jaggery powder, optional

1 tbsp lime juice

Fresh coriander leaves for garnish

Method

  1. Put a pressure cooker on heat. Drain the soaked dal and add to the cooker with 2½ cups water, salt and turmeric. Close and pressure cook the dal for 2-3 whistles. Remove from heat but open only after all the steam has escaped on its own.
  2. Heat the oil in a kadhai or wok. When the oil starts to smoke, reduce heat and add asafoetida, cumin seeds, ginger, garlic, and green chillies. Mix and sauté for a minute.
  3. Add the chopped onions. Mix and sauté for 4-5 minutes till the onions start to turn soft.
  4. Add tomato purée and all the spices. Mix well and cook for 2 minutes. Add fresh fenugreek leaves and cook for another 2 minutes.
  5. Add the cooked dal and jaggery. Give everything a good mix and cook covered for another 2 mins.
  6. Remove from heat, add lime juice. Taste and adjust seasoning for salt, pepper, and lime.
  7. Serve hot with rice or roti.

Notes / Variations

I have used chana dal in this recipe but methi dal can also be made with yellow moong dal or toovar dal

2 . We normally cook our dals in a pressure cooker but you can also cook them covered in a stock pot till soft and mushy.

3 . If you are using dried fenugreek leaves, add them in the end after the cooked dal is added into the kadhai.

Source: namma-veetu-samayal