Dhal Methi
After a rich and delicious mutton biriyani,today I am sharing you a simple and flavorful dhal recipe.I try to include greens in our diet at least weekly once.Methi aka fenugreek leaves I buy every other week and make either sambar or methi paratha.Recently I started making Karakulambhu aslo using this leaves.Here I used the pressure cooker to make thedhal in a jiffy.My mom adds a little tamarind water also for this dhal to make it slightly tangy taste.Now off to the recipe....................................
Basic Information
Preparation Time 15 minutes
Cooking Time 25 minutes
Serves 2(generously)
Ingredients
| Ingredient | Quantity |
|---|---|
| Fenugreek leaves/vendhayakeerai | 1 cup |
| Toor dhal/thuvaram paruppu | 1/2 cup |
| Onion(finely chopped) | 1(medium size) |
| Tomato(finely chopped) | 1(large size) |
| Garlic/poondu(chopped) | 3 fat cloves |
| Green chilly/pachamilagai | 4-5(slit) |
| Turmeric powder | 1/4 tsp |
| Tamarind/puli(optional) | small gooseberry size |
| Curry leaves/karivepillai | few leaves |
| Salt | 1 1/4tsp |
| Oil | 2 tsp |
| Ghee/nei | 1 tsp |
For the tempering
| Ingredient | Quantity |
|---|---|
| Mustard seeds/kadugu | 1/2 tsp |
| Urad dhal/uluthamparppu | 1/2 tsp |
| Cumin seeds/jeeragam | 1/4 tsp |
| Asafoetida/perungayam | a pinch |
| Dried red chilly/varamilagai | 1(broken) |
Method
- Pressure cook the dhal for 3-4 whistles in a medium flame.Clean the methi leaves in water for 2-3 times to remove the soil particles.Soak the tamarind in 1/4 cup of water and extract it.
- To the cooked dhal add the methi leaves,onion,tomato,green chilly and salt.Pressure cook it for another 2 whistles.
- Once the pressure subsides give it a mix and add the tamarind water.Let it boil for 2 minutes.
- Meanwhile in a pan heat the oil and ghee,do the tempering with the given ingredients and add the chopped garlic,curry leaves.Fry it till golden and add it to the dhal mixture.Cook it for a minute and put off the flame.
- Dhal Methi is ready.
Serve it with steamed rice and pappad or some veggie fry.
Enjoy.........................................................
- Addition of tamarind water is purely optional but it reduces the bitterness from the fenugreek leaves.
- Do not chop the fenugreek leaves otherwise it may be bitter.
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