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Dhal Methi



After a rich and delicious mutton biriyani,today I am sharing you a simple and flavorful dhal recipe.I try to include greens in our diet at least weekly once.Methi aka fenugreek leaves I buy every other week and make either sambar or methi paratha.Recently I started making Karakulambhu aslo using this leaves.Here I used the pressure cooker to make thedhal in a jiffy.My mom adds a little tamarind water also for this dhal to make it slightly tangy taste.Now off to the recipe....................................


 Basic Information

Preparation Time 15 minutes
Cooking Time 25 minutes
Serves 2(generously)


Ingredients
IngredientQuantity
Fenugreek leaves/vendhayakeerai1 cup
Toor dhal/thuvaram paruppu1/2 cup
Onion(finely chopped)1(medium size)
Tomato(finely chopped)1(large size)
Garlic/poondu(chopped)3 fat cloves
Green chilly/pachamilagai4-5(slit)
Turmeric powder1/4 tsp
Tamarind/puli(optional)small gooseberry
size
Curry leaves/karivepillaifew leaves
Salt1 1/4tsp
Oil2 tsp
Ghee/nei1 tsp

For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Urad dhal/uluthamparppu1/2 tsp
Cumin seeds/jeeragam1/4 tsp
Asafoetida/perungayama pinch
Dried red chilly/varamilagai1(broken)

Method
  • Pressure cook the dhal for 3-4 whistles in a medium flame.Clean the methi leaves in water for 2-3 times to remove the soil particles.Soak the tamarind in 1/4 cup of water and extract it.
  • To the cooked dhal add the methi leaves,onion,tomato,green chilly and salt.Pressure cook it for another 2 whistles.
  • Once the pressure subsides give it a mix and add the tamarind water.Let it boil for 2 minutes.
  • Meanwhile in a pan heat the oil and ghee,do the tempering with the given ingredients and add the chopped garlic,curry leaves.Fry it till golden and add it to the dhal mixture.Cook it for a minute and put off the flame.
  • Dhal Methi is ready.



Serve it with steamed rice and pappad or some veggie fry.


Enjoy.........................................................



  • Addition of tamarind water is purely optional but it reduces the bitterness from the fenugreek leaves.
  • Do not chop the fenugreek leaves otherwise it may be bitter.

Sumber http://www.naliniscooking.com
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