“Methi- Masoor Dal (Fenugreek Leaves- Split Red Lentils Curry” … an aromatic lentil based curry that tastes delicious served with mildly spiced rice dishes like fried rice, jeera rice, ghee rice, pulav etc. … Yummilicious .....
** "Dal" is a famous dish prepared almost in every home by all Indians through out the world and each one of them have their own version and they all taste awesome. Dal- chawal is a pair that is inseparable and many of us enjoy it on daily basis without cribbing. It's the second dish given to babies when they begin on solid foods, the first being rice and I guess that is where the journey of love for dal begins, I am sure you will all agree. There are plenty of variations with addition of veggies, tubers etc. prepared to be served with mildly spiced rice dishes and they do indeed taste fantastic.
** I have included many dishes and you may browse through the common link shared at the bottom of this recipe for more choices. This time I have tried this Dal with addition of fresh methi (fenugreek) leaves along with other spices and a tempering prepared in a different way. I will be soon including more options on dal, rasam, sambar etc. so do follow my Blog, Page or Instagram profile for regular dishes. I must mention that though this dal tastes great with plain rice, we loved it served with jeera- pepper rice, a fantastic combo. Do try out this delicious recipe and enjoy with your family and friends.
** Here is my recipe for “Methi- Masoor Dal/ Fenugreek Leaves- Red Lentil Curry” … my style, tastes awesome served with jeera rice …
** Ingredients :
Masoor Dal/ Split Red Lentils : 1 cup
Fresh Methi/ Fenugreek Leaves : 1 cup
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp
Haldi/ Turmeric Powder : a large pinch
Mustard Seeds/ Rai/ Sasam : 1 tsp
Jeera/ Cumin Seeds : 1 tsp
Coriander Seeds/ Dhania/ Kothambari : 1 tsp
Methi/ Fenugreek Seeds : ¼ tsp
Curry Leaves/ Kadipatta/ Karbevu : 10- 12 fresh ones
Haldi/ Turmeric Powder : ¼ tsp
Malwani Masala Powder : 1 tblsp
Kashimri Mirchi Powder/ Mirsange Pitti/ Mirchi Tikkat : 1-2 tsp
Ginger/ Adrak/ Alle : 1 inch finely chopped
Garlic/ Losun/ Lehsun : 3-4 finely chopped
Onion/ Piyavu/ Kanda : 1 small finely chopped.
Tamarind pulp or Kokum Agal : 2 tblsp
Ghee/ Toop : 1 tblsp
Coriander Leaves/ Dhania/ Kottambari pallo : handful.
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
Curry Leaves/ Kadipatta/ Karbevu : 12-15 fresh ones
Whole Red Ball Chillies : 1-2
Onion/ Piyavu/ Kanda : 1 small finely sliced.
Garlic/ Losun/ Lehsun : 3-4 finely chopped
** Wash masoor dal and soak in plenty of water for 30 minutes. Strain, rinse, drain and add into pressure cooker pan along with 2 cups of water and pressure cook on medium heat to 2 whistles. Remove and keep aside for the pressure to release by itself. Open the lid, churn a little bit and keep it aside ready.
** Pick and collect fresh methi leaves. Wash, drain, chop it and keep it aside ready. In a thick-bottomed pan add coconut oil, when hot, lower the heat add a pinch of haldi and then chopped methi leaves. Add a little bit of salt, mix well, cover and let cook stirring in between until cooked and done. Keep this aside ready.
** Heat coconut oil in a thick bottomed vessel, when hot add mustard seeds, when it begins to splutters add jeera, methi, coriander seeds, curry leaves and fry for a second. Add finely chopped garlic- ginger- onion and fry until translucent. Add haldi powder, masala powder, chilly powder and fry for another minute, then add the cooked methi leaves and dal along with required amount of water and mix well. (The amount of water depends upon individual preference in required consistency of dal).
** Let cook on medium heat stirring often in between until you see bubbles appearing on surface. Add tamarind pulp or kokum agal and mix well. Check and add salt to taste (remember we have added some while cooking methi), mix well, cover and let simmer on low heat for 8-10 minutes until thoroughly cooked and blended well. The dal absorbs falvours when simmered well, so do not skip this step. Also, if you see the dal thickening too much, then do add some water and continue cooking.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in tadka pan, when hot add chopped garlic and fry until lightly browned, now add thinly sliced onions and continue frying until evenly browned. Add curry leaves and whole red round chillies and fry for few seconds. Remove and pour it over the simmering masoor methi dal.
** Lastly top the dal with a tablespoon of ghee, garnish with handful of finely chopped fresh coriander leaves, remove from fire and keep it aside covered for at least 15- 20 minutes for the flavors to be infused well within the dal. Before serving check consistency and add hot water if required to bring it to desired thickness. However, do keep the dal slightly thicker in consistency for best taste when served with rice dishes.
** “Methi- Masoor Dal/ Fenugreek Leaves- Red Lentil Curry” is done and ready to be served. Tastes best served with mildly spiced dishes like fried rice, ghee rice, jeera rice, veg. pulav or plain rice too. I served it with jeera- pepper rice and it was a fantastic combo. As the dal includes leafy veggies and is full of proteins when served with rice it becomes a complete meal by itself and there is no need to add on more dishes to be served unless you have guests coming over or enjoying a weekend meal.
** I just add on some roasted papad and ended the meal with chilled chaas (buttermilk) topped with jeera for good digestion. In all a great meal to be served during weekends or holidays and enjoyed with family and friends, so do give it a try, I am sure your family too will love this simple tasty dish. There is nothing more heartwarming than a meal of dal- chawal for many of us and when its spiced up with different flavours its that much more tastier, healthier and satisfactory for all, I am sure to repeat this one often.
** For more “Dal” recipes, you may browse through the common link shared below, there are plenty that taste equall good …
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