Lasooni Methi Dal Fry …….An awesome Dal Fry prepared with Moong Dal with the addition of fresh methi leaves and a tadka of lots of garlic …. Bliss …. Try it, tastes awesome with Roti / Poori or even Rice …. Yumz …..
Methi Dal Fry is something I posted quite recently. As fresh methi leaves are in season, this dish with some variations is quite common at home as we simply love the bitter but awesome flavour of the leaves in the dal. I had prepared the previous one with a mixture of 5 dals. This I have prepared the usual way I always prepare with moong dal alone. After all it is the season of Methi 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 Leaves are available in the Market so making the best use of it with as many dishes as possible. Though I love giving twists to my dishes, today I just went ahead and did the simple method usually prepared in this dish. A yummy methi flavoured dal with loads of methi leaves and awesome tadka / seasoning of Garlic …… truly an awesome dish …. Try it goes very well Roti / Paratha / Poori even rice or mildly flavoured pulav.
Take 1 cup of Moong Dal. Wash it properly and put it 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 masher 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.
Peel off the skin and chop finely about 25-30 cloves of 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.
Chop 2 medium sized tomato into small cubes keep this also ready.
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 brownish in colour, add in the curry leaves and the chopped green chillies along with the chilly pd, haldi pd and jeera pd. Fry for a minute and then add in half the chopped tomatoes and mix well. Cook for 2-3 minutes on slow heat. Now add in the methi leaves and fry for a minute or two. Add in a cup of water and 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.
Lasooni Methi 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.