Chana Dal with Methi

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

May 30, 2021

Ingredients

• 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 chilli 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 2-3whistles. 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

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

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

Source: chitti