Dal Methi
Another simple and easy methi recipe in the blog. A recipe which provides you with the protein of dal and the iron, vitamins and other nutrients packed in the fenugreek leaves. Pair it up with rotis or phulkas or rice and have some fresh salad or a cup of curd or a glass of tempered buttermilk and your lunch or dinner is sorted. As each one of you is aware of, methi leaves are rich in iron and vitamins. So before these leaves vanish
from the markets, please do try out this recipe.
You might also be interested in various others recipe of methi like methi parathas or bhindi methi or mushroom methi malai or aalu Methi, so please go through these links and share your feedback. Feel free to add some green capsicum or green peas too in this subzi. Actually, methi leaves are quite versatile and goes well with many different vegetables.
Ingredients:
- Moong dal 1/2- 3/4 cup
- Methi leaves 2 cups
- Salt to taste
- Sugar a pinch
- Onion 1
- Tomato 1
- Green chilies 1-2
- Garlic cloves 2-3
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Refined oil 1 tbsp
- Aamchur powder 1 tsp
- Cumin seeds 1/2 tsp
- Grated paneer 2 tbsp
Method:
- Clean and wash the methi leaves.
- Soak the moong dal for 1-2 hours.
- Chop the methi leaves finely.
- Slice the onion, green chilies, garlic and tomato.
- Heat oil in an iron kadhai and add the cumin seeds.
- When they splutter, add the onion, green chilies and garlic.
- Once the onion gets translucent, add the methi leaves, tomato and the soaked dal.
- Add salt, turmeric and red chili powder and mix.
- Cover and cook on low flame till the dal is cooked well.
- Sprinkle some sugar and aamchur powder and mix.
- Finally, garnish it with grated paneer and serve hot with rotis or rice.
