A mix of fenugreek leaves and lentil makes a wonderful dal that is most often substituted for a subzi / curry when had with roti. Dal is a staple at most homes made everyday to be eaten with rice and / or roti. To keep things little interesting, you can try this methi dal one day to add variety to your cooking. You can substitute methi with spinach or amaranth or even poi leaves which add to the nutrition value.
You can make this using any of the commonly used lentis (moong, tur or masur) or even a combination of these. The second hero of this dish which often goes unnoticed is lasun or garlic. The right mix of methi and garlic adds the perfect flavour to the dal. When you make this dal, keep some additional cloves of lasun aside which can be used for a double tempering / tadka. You can make the dal in a simple way or add some garam masala to it. The garam masala gives a slightly spicy taste to the dal. If you are not too fond of this, you can add whole spices during the tempering process and remove them before serving.
Serve the dal piping hot with jeera rice and roti. You’ll not need much else!
Methi Matar Dal
- Yellow moong dal ½ cup
- Methi leaves ½ cup
- Boiled peas ¼ cup
- Garlic pods 5
- Salt To taste
- Red chilli powder ½ teaspoon
- Haldi ½ teaspoon
- Tomato 1 large
- Fresh Cream 1 tablespoon
Wash and soak the dal for 1 hour.
Boil the peas till almost done.
Wash and chop the methi leaves.
In cooker heat oil and fry garlic.
Add methi leaves and fry for 5 minutes on slow gas.
Add dal and fry for 5 more minutes.
Add tomatoes and all masalas.
Add 2 cups of water and cook on full flame for 2 whistles.
Mash lightly with pav bhaji masher
Add in the boiled peas and bring to a boil.
Add in the fresh Cream and mix well.
Adjust the seasonings as per taste.
Serve with rice or rotis.