Methi dal recipe Methi kura pappu
This methi dal recipe Methi kura pappu – fenugreek leaves dahl is a simple and easy recipe.
I like methi – fenugreek leaves so I think this is a yummy way to eat the greens and get the nutrients such as iron.
In winter season, methi / fenugreek is available in plenty therefore this is the right time to make methi / fenugreek recipes.
Use the methi /fenugreek leaves along with the tender stems for this dal recipe.
You may cook methi /fenugreek dal on the stove top in a pot/pan if you wish.The instructions are given below.
You may use pressure cooker for cooking methi /fenugreek dal recipe as that really saves time. The video recipe gives instructions about the dal cooking in pressure cooker. You use the recipes according to these if you are cooking dal in pressure cooker .
I am using masoor dal with methi leaves today. But you may use moong dal or toor dal or a mixture of dals. In the video, I am using a mix of toor dal, masoor dal and moong dal.
This methi – fenugreek dal recipe goes well with plain steamed rice or any flat breads such as chapatti, paratha, nan etc.
You can see below two methods
Cooking methi – fenugreek dal using pressure cooker. Instructions are given below as well as in the video.
Cooking methi – fenugreek dal on the stove top takes a little longer than cooking in a pressure cooker. You also need to keep checking till dal is done if you are cooking in a pot on the stove top .
Which dal to use for methi dal
- For this methi – fenugreek and lentil recipe, you can use split mung bean (moong dal or green gram dal) or red lentil(masoor dal) or split yellow lentil/ toor dal/tuvar dal/arahar dal.
- You can use any one dal mentioned or a mixture of all the three dals. If you are using a mixture of the three dals, remember that mung dal and masoor dal cook faster than toor dal.
- So washing and soaking toor dal for 15-20 minutes before cooking reduces the cooking time for toor dal. That way all the three dals will get cooked at the same time.
You may watch a video where methi dal is cooked in pressure cooker
How to cook methi dal Methi kura pappu
Methi Dal – Fenugreek Leaves Dal
Equipment
- 1 pressure cooker If cooking in pressure cooker
- 1 Deep pot If cooking in a pot on the stove top
- 1 Tadka pan/small pan for making tempering
Ingredients
- Masoor dal – 1/2 cup
- Methi / fenugreek leaves chopped – 1/2 cup or more
- Water – 2 cups or more
- Red chili powder – 1/2 tsp
- Jeera powder Cumin seed powder – 1/2 tsp
- Dhania powder coriander seed powder – 1 tsp
- turmeric powder -1/2 tsp
- Sugar or gud jaggery – 1/4 tsp or to taste
- Salt – 1/2 tsp or according to taste
Optional ingredients
- Green chili – 1 slit in two
- Tomato – 1 medium sized chopped
- Curry leaves – 4-5
- Garlic flakes – 4-5 chopped
- Garam masala – 1/2 tsp
Ingredients for tempering
- Oil or ghee – 1 tbsp
- Rai / Mustard seeds – 1/2 tsp
- Jeera / Cumin seeds – 1/2 tsp
- Hing / Asafetida – 1/4 tsp
Instructions
Method 1 – Cook fenugreek – methi dal in pressure cooker
- Wash the dal and add to the pressure cooker along with 2 cups water and chopped methi.
- Add the ingredients from dal to turmeric powder to the pressure cooker.
- Close the pressure cooker and let it cook till 1 whistle.
- Switch off and let cool.
- When the cooker has cooled, stir the dal mixture, check for consistency.
- Add more water if needed.
- Add salt, tamarind pulp (if adding) , sugar or jaggery and let boil for 2-3 minutes.
- To make tempering – see the image below.
- In a pan, heat oil/ghee. Add mustard seeds. Let splutter.
- Add cumin seeds and all the other ingredients one after another. Take off the fire.
- Add it to the mixture in pressure cooker. Mix well.
- Serve hot with plain rice or with any flat breads such as chapatti, nan, paratha etc.
Method 2 – Cook methi dal on the stove top in a pot / pan
- If cooking dal on the stove top in a pot/pan, wash and soak dals for 15-20 minutes before cooking. This will reduce cooking time. You may also cook dal without soaking.
- Add 2 cups water to the pan along with washed dal.
- Bring to boil and cook till just done. This will take about 10-12 minutes for masoor and moong dal. If using toor dal, it will take about 20-25 minutes.
- Or you may cook dal in a separator in the pressure cooker and then follow the process given below.
- While the dal is cooking, make the tempering and cooking the methi leaves as given below.
- Make tempering
- Heat oil/ ghee in a pan/kadai in which you are planning to make dal.
- Add mustard and cumin seeds and hing/asafotida.
- When they stop spluttering, add chopped methi/fenugreek leaves.
- Stir and cook for 2 minutes or till the leaves look wilted, which will take only 2-3 minutes.
- You may cover and cook methi leaves for 2-3 minutes.
- Add chopped tomatoes, if adding. Cover and cook for 4-5 minutes till tomatoes start to lose shape.
- Add cooked dal, all the spices, red chili powder, garam masala, turmeric powder, salt.
- Add jaggery / sugar if adding. Stir well and add water according to the required consistency. It should not be watery. Dal is usually a bit thick.
- Cook for 4-5 minutes. Take off fire.
- Serve hot with rice, roti etc.
Photo recipe with instructions for Methi dal – Fenugreek dahl
Cooking dal
- Wash dal changing water 2-3 times.
- Soak dal for 20-30 minutes. Soaking dal reduces cooking time.
- You may cook dal in a separator in the pressure cooker or in a pot on the stove top and then follow the process given below.
- While the dal is cooking, make the tempering and cooking the methi leaves as given below.
Make tempering
- Heat oil/ ghee in a pan/kadai in which you are planning to make dal.
- Add mustard and cumin seeds and hing/asafotida.
making tempering
When the seeds stop spluttering, add chopped methi/fenugreek
leaves. Stir and cook for 2 minutes or till the methi leaves look wilted. This will take only 2-3 minutes.
You may cover and cook methi leaves for 2-3 minutes.
Add chopped tomatoes, if adding. Cover and cook for 4-5 minutes till tomatoes start to lose shape.
Add cooked dal, all the spices, red chili powder, garam masala, turmeric powder, salt.
Add jaggery / sugar if adding. Stir well and add water according to the required consistency. It should not be watery. Dal is usually a bit thick.
Cook for 4-5 minutes. Take off fire.
Serve hot with rice, roti etc.
Enjoy methi dal methi kura pappu with rice, roti etc.
You may also like to visit South Indian Sambar recipe.
