Methi Masoor Dal Recipe With Whole Masoor

Ingredients

1 cup Masoor Dal (Whole),200 grams Methi Leaves (Fenugreek Leaves) – cleaned chopped,1/4 teaspoon Asafoetida (hing),1 teaspoon Cumin seeds (Jeera),1 Onion – thinly sliced,1 Tomato – chopped,1 Green Chilli – slit,2 teaspoons Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,Salt – to taste,1 tablespoon Ghee

Instructions

1. To prepare the Methi Masoor Dal Recipe, first wash and soak the masoor dal in 3 cups of water for at least 30 minutes. While the dal is soaked clean, wash and pat dry the fenugreek leaves.Next, finely chop the methi leaves. Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok.Saute the methi leaves, until it gets softened. Methi leaves cooks very quickly and this will take less than a minute to cook. Once the leaves have softened, turn off the heat. Keep it aside.In the next step, we will cook the masoor dal with the spices. Heat ghee in a pressure cooker over medium heat.  Add asafoetida and cumin seeds and allow it to crackle.Next add onion and saute till they turn soft. Once the onions have softened, add the chopped tomato, green chilli along with coriander powder, turmeric powder, red chilli powder and saute for a minute or so over medium heat.Add soaked masoor dal along with the soaked water to the onion tomato mixture. Close the lid of the pressure cooker and put the weight on.Cook masoor dal for 3 whistles. After a couple of whistles, turn the heat to low and simmer the dal for about 5 minutes. After 5 minutes, turn off the heat. Allow the pressure to release naturally from the pressure cooker.Once the pressure has released, open the cooker and lightly mash the masoor dal with the back of a spoon. Stir in the sautéed methi leaves and serve.Serve the Methi Masoor Dal Recipe along with Tawa Paratha Recipe, Baby corn and Carrot Sabzi Recipe to make it a wholesome Indian diabetic friendly dinner.

Recipe Details