Chana Methi Dal Recipe - Fenugreek & Split Bengal Gram Curry

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Preparation time

  • Total: Approximately 45 minutes
  • Preparation: 15 minutes
  • Cooking: 30 minutes

Ingredients

  • 1 cup Chana dal (Bengal Gram Dal)
  • 1 cup Methi Leaves (Fenugreek Leaves) - a bunch
  • 1/4 teaspoon Asafoetida (hing)
  • 1 Onion - thinly sliced
  • 1 Tomato - chopped
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • Salt - to taste
  • 1 tablespoon Ghee
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 Dry Red Chillies

Instructions

  1. To prepare the Chana Methi Dal, first wash and soak the chana dal in 3 cups of water for at least 30 minutes
  2. While the dal is soaked clean, wash and pat dry the fenugreek leaves
  3. Next, finely chop the methi leaves
  4. Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok
  5. Saute the methi leaves, until it gets softened
  6. Methi leaves cooks very quickly and this will take less than 3 minutes to cook
  7. Once the leaves have softened, turn off the heat
  8. Keep it aside
  9. In the next step, we will cook the Chana dal with the spices
  10. Heat a teaspoon of oil in a pressure cooker over medium heat
  11. Add asafoetida and saute for few seconds
  12. Next add onion and saute till they turn soft
  13. Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and saute for a minute or so over medium heat
  14. Add soaked chana dal along with the soaked water to the onion tomato mixture
  15. Close the lid of the pressure cooker and put the weight on
  16. Cook chana dal for 5 to 8 whistles and turn off the heat
  17. Allow the pressure to release naturally from the pressure cooker
  18. Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon
  19. Stir in the sautéed methi leaves
  20. Transfer the Chana Methi Dal to a serving bowl
  21. Heat ghee in a tadka pan over medium heat; add the cumin seeds and the red chillies
  22. Allow the chillies to roast for a few seconds and pour the tadka for the Chana Methi Dal and serve hot
  23. Serve Chana Methi Dal along with Raita for a wholesome weekday lunch

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • North Indian Recipes
  • Lunch
  • High Protein Vegetarian
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