Moong Dal with Methi
Although I eat a lot of pulses and whole grains, I have realised that I don’t cook dal the Indian way (rather, hardly ever). Ironic considering the fact that Indian cuisine has a rich repository of dal recipes from across the country; different states and communities have their unique way of cooking this staple.
I favour one-pot meals and so I think I feel a bit lazy when it comes to cooking plain dal because than I would have to make a vegetable to go with it and that means more cooking and more washing up!
So I am delighted to share with you a one-pot meal, uncomplicated and quick dal recipe which requires no pre-soak and few spices.
I have combined the easy cooking yellow moong dal with methi leaves for a balanced dish. You can substitute methi with any other leafy vegetable.
this dal recipe proves that low in fat does not necessarily mean low in taste
Goes very well with, both, rice and any type of bread.
1/4 Cup moong dal
1 Cup fresh chopped methi leaves
1 Head of garlic
2-3 Green chilli
Fresh ginger the size of your thumb
1-2 Teaspoons mustard seeds
1-2 Teaspoons cumin seeds
1 Teaspoon turmeric powder
1 Teaspoon asafoetida
1 Tablespoon oil
Salt to taste
- Wash and drain the methi leaves. Set aside.
- Wash the dal and leave it in 1/4 cup of water while you prepare the other ingredients.
- Peel and roughly chop the garlic.
- Peel, wash and dice the onion.
- Wash and slice the green chilli.
- Peel or scrape, wash and chop the ginger.
- Heat the oil in a frying pan or pressure cooker.
- Once the oil is hot, lower the heat and throw in the mustard seeds followed by cumin seeds.
- As soon as the seeds start spluttering, add the asafoetida and stir for 30 seconds.
- Next, add the chopped onion, garlic, chilli and ginger.
- Add salt to taste.
- Cover and cook for 5 minutes.
- Uncover and add the fenugreek leaves, dal along with the soaking water and turmeric powder.
- Mix well, cover and cook for about 20 to 25 minutes till the dal is soft. If cooking in pressure cooker, cook on high pressure for 4 to 5 whistles.
- Serve hot.