Monday, 10 December 2012

Dal - Methi (Thick soup of Split Red Gram with Fresh Fenugreek leaves)


Dal-Methi with Rice and Palak ka kapa (Spinach vegetable)

Dal-Methi (Thick soup of Split Red Gram with Fresh Fenugreek leaves)
In Maharashtra dal-Methi and dal-Palak are very popular preparation of either Tur dal with Methi / Palak. Highly nutritious preparation and makes a complete meal when taken with Chapatti / Bhakri (roti made from Jowar flour) / Rice. I would say that apart from being tasty it gives an ample opportunity for mothers to make the children eat green leafy vegetable without cribbing.
Try this preparation of dal rather than the regular dal and you and your family will love it.
 Preparation Time: 10 min.
Cooking Time: 30 min
Servings:4 Large Servings

Ingredients Required For Making Dal-Methi:
  • 100 gm. Tur dal
  • 1/2Bunch of (Medium size) Fresh Methi leaves
  • 2 Medium size Tomatoes
Tomatoes
  • 3-4 Cloves of Garlic
Garlic cloves
  • 3cm. Piece of Ginger
Washed and cleaned Ginger
  • 2 Green Chilies
Green Chilies
  • 1/4Tea spoon Mustard seeds
  • 1/2Tea spoon Cumin seeds
  • 1/2Tea spoon Turmeric Powder
  • 1 Tea spoon Ghee / Oil
  • 1/2Tea spoon Red chili Powder
  • Salt to taste
  • 300 ml. water
Directions For Making Dal-Methi:
  • Wash dal nicely till water from washing comes out clean
  • In a pressure cooker take
    • Washed dal
    • Water
    • Salt
    • Turmeric powder
  • Close the lid of the cooker and Keep it on gas on high flame till pressure is built in the pressure cooker.
  • Lower the flame and cook the dal for 10 min.
  • Switch off the gas and allow the cooker to cool.
 Boiled Tur dal
  • While the dal is cooking wash drain and cut the fenugreek sprigs (methi) finely.
Methi leaves cut finely
  • Cut / grate the tomato or make the tomatoes to paste in a mixer.
  • Peel and cut garlic finely.
  • Grate ginger.
  • Cut green chilies finely.
Finely cut green chilies
  • Take oil in a thick bottom wok and heat on high flame till the oil is smoking hot.
Oil being heated in a wok
  • Lower the flame when the oil is smoking hot.
  • Put mustard seeds and let them splutter.
  • Add
    • Cumin seeds
    • Finely cut garlic
    • Finely cut green chilies
    • Grated ginger
Ginger,Garlic,Green chilies added
  • Cook for 1 min. so that all spices get cooked in oil on low flame.
  • Add finely cut / grated / paste of tomato and cook on low flame till the mixture starts leaving the edges of wok.
Tomato added to rest of the spices
Tomato and spices cooked and ready for Methi to be added
  • Add finely cut methi leaves and cook for 2 min.
Methi added to the Tomato and spices mixture
Methi cooked with tomato and spices and dal to be added
  • Add red chili powder and mix.
  • Add boiled dal and mix nicely.
Dal added to methi,tomato and spices mixture
  • Give the mixture a boil and then take out in a serving bowl.
  • Dal-methi is ready to be taken with Rice / roti.
Dal - Methi ready to be served

Dal-Methi
Dal-Methi Palak ka Kapa and Rice

Tips:
  • Do not cook the spices mixture for a long time after adding Methi, otherwise the color of methi will change and will not look too appealing.
  • Dal should be cook very nicely so that the grains of dal are not separately seen in dal - methi.
  • Do not boil the dal methi after adding boiled dal to the methi and spices mixture.
Suggested Variations:
  • Garlic ginger paste can be taken instead of grated / cut garlic and ginger.
  • Whole red chili can be taken instead of green chili.
  • After the dal is taken out in the serving bowl seasoning (tadaka) can be done by 
  • Heating one tea spoon Oil
  • Adding
    •  One whole red chili,
    • 4-5Kadi patta, and 
Kadi Patta (Curry leaves)
    • Mustard seeds,
    • Cook it till seeds splutter and red chili become brown.
    • Pour this seasoning on the dal-Methi.

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