Methi / Fenugreek Multi (Mixed) Dal Fry…. An awesome dal prepared with a mixture of 5 dals with the addition of lots of Methi Leaves and Tadka of Onion ~ garlic …. Bliss …. Try it, tastes awesome with Roti / Poori or even Rice …. Yumz …..
Dal Fry is something I prepare usually when my Mom comes over as she loves it. Usually I prepare dal fry with masoor dal or moong dal garnishing it with coriander leaves. As it is the season of Methi / Fenugreek Leaves now, actually we do get it all year round, but winter is the season when you should consume Methi as its good for health. Loads of Methi / Fenugreek Leaves are available in the Market so making the best use of it with as many dishes as possible. Something different is something that always persists at the back of my mind. Always trying out new and different combinations has become a habit in me now. So just to try out some other way in preparing the otherwise routine Methi Dal I went ahead and prepared this “Methi / Fenugreek Multi (Mixed) Dal Fry”. Just a little bit of variation from the Methi Dal Fry I always prepare. Usually I prepare it with a single dal like moong or masoor dal. This time I added in 5 types of different dals in equal proportions for the dal. I am immensely pleased with this Dal and sure to try out some other types in the same lines too. A lovely mixture of dals with lots of methi leaves and awesome tadka / seasoning of Onions ~ Garlic …… truly an awesome dish …. Try it goes very well Roti / Paratha / Poori even rice or mild flavoured pulav.
Take ¼ cup each of Tuvar Dal, Moong Dal, Masoor Dal, Chana Dal and Urad Dal. Wash them all properly and put them in a pressure cooker with 2 cups of water. Cover with the lid and cook on medium flame to 3-4 whistles.
Remove and keep aside. Let the pressure cooker cool completely on its own. Once the pressure drop open the lid gently and mash the dal with a potato masher or spatula a little bit. Keep this ready aside.
Pick and clean the Methi / Fenugreek leaves. Discard the stems. Only Leaves need to be added. Chop them fine, wash in plenty of water, squeeze out all excess water from the leaves, and keep them ready aside. You will need about 1 heaped cup of washed leaves.
Chop one large sized tomato into small cubes keep this also ready.
Peel off the skin and chop finely one medium sized onion, 12-15 garlic, 5-6 green chillies. Keep them ready aside with 1 tsp of haldi powder, 1 tsp of chilly powder and 1 tsp of jeera powder. Also keep ready about 1 heaped cup of the ready methi leaves. You will also need 10-15 fresh curry leaves.
Now add 2-3 tblsp of oil in a thick bottomed kadai. When hot lower the heat to medium and add in the garlic, when they become light brownish, add in the onions and continue frying till they also turn light brownish in colour. Now add in the curry leaves and the chopped green chillies along with the chilly pd, haldi pd and jeera pd. Fry for a minute a minute and then add in half of the tomatoes and mix well. Cook for 2-3 minutes on slow heat.
Now add in the methi /fenugreek leaves and fry for a minute or two. Add in a cup of water, cover and cook till the methi leaves are cooked. Now add in the cooked ~ mashed dal along with salt to taste. Mix all well. Add in water if necessary. The consistency of the dal is thick, so do not add in more water.
Bring to a boil on medium heat, stirring often. The dal may get burnt at the bottom of kadai, so keep stirring often. Once the dal come to boil add in the remaining half of the chopped tomatoes and mix well. Cover and cook on low heat till the tomatoes are soft. Stir once or twice in between.
The Methi Multi (Mixed) Dal Fry is done. Cover and keep aside for 10-15 minutes for all the flavours to seep in properly. Serve the Dal hot with any accompaniment of your choice. Goes well with Roti / Poori / Rice / Paratha / Pulav. This is really a tasty dish with the flavour of methi leaves and awesome garlic flavour. Do try it out and enjoy this winter season and enjoy with your family and friends.