Methi Dal: Lentils Cooked With Fenugreek Leaves

A bowl of dal is the epitome of an Indian meal—comforting, delicious, quick, and healthful. In addition to being quick and simple to prepare, it is also renowned for addressing a variety of health-related issues. A bowl of nutritious dal is a one-pot dish that may calm our souls at any moment, soothing us from upset stomach to seasonal infections and much more. We can even make our bowl of dal obese-friendly if we chose our ingredients carefully!

Obesity, one of the most prevalent chronic disorders today, is an adverse condition that can only be controlled by leading a healthy lifestyle. In addition to outright banning junk food, it calls for several simple changes to our everyday diets that, while they may seem challenging at first, are actually rather simple to make healthier. Adding green vegetables like methi is one example. Winter-special methi is one choice that is not only nutritious but also delightful. Methi has an unique amino acid (named 4HO-Ile) that aids in insulin secretion and sensitivity. Methi is also high in fibre and low in calories. Adding this straightforward component to our bowl of dal could work wonders due to its numerous health advantages. For people with Obesity, a nutritious meal high in protein and fibre is the way to go, and this recipe for Methi Dal is the ideal dish to serve at your next meal.

Ingredients:

For Pressure Cooking Lentils

• 1 cup Arhar dal 
• 2.5 cups Water 
• ½ teaspoon Turmeric powder 

For Tempering Methi Dal

• 3 to 4 tablespoons Oil 
• 1 teaspoon Cumin seeds
• 1 small Onion, finely chopped
• ½ inch Ginger, finely chopped
• 5 to 6 Garlic, finely chopped 
• 2 to 3 Green chilies
• 1 to 2 dry Red chilies 
• 1 medium Tomato, finely chopped
• ½ teaspoon Red chilli powder
• 1 pinch Asafoetida (hing)
• 1 cup chopped fresh Fenugreek or methi leaves 
• 1 to 1.25 cups Water to be added later
• ½ teaspoon Garam Masala
• Salt as required

Instructions to make Methi Dal:

1. Wash arhar dal (pigeon pea lentils) few times in fresh water and drain all of the water
2. Put the lentils, turmeric, and water in a  pressure cooker after they have been washed
3. Pressure Cook the lentils for 8 to 10 whistles or more on medium to high heat until well cooked and softened
4. Only open the lid once the pressure in the cooker has naturally decreased
5. With a wired whisk or spoon, lightly mash the lentils and set them aside
6. Heat oil in a small frying pan, maintain a medium heat
7. Add cumin seeds and stir-fry them until they begin to pop
8. After that, add the onions, garlic, ginger, red, and green chilies
9. Cook the onions until they are transparent for a few minutes, stirring often
10. Now, add the tomatoes, asafoetida, and red chilli powder and cook them for few minutes
11. Add the chopped methi and saute the combination until the methi wilts and the oil runs out the sides
12. Alternatively, add the cooked lentils to this tempered mixture before adding it to the dal
13. As needed, add salt and water, you can adjust the consistency by adding water
14. Stir thoroughly, then cook the dal for a further 7 to 8 minutes
15. Finally, mix in the garam masala powder
16. If extra salt is required, taste it and add it

Serve the dal methi hot off the stove with roti, paratha, cumin rice, or steaming rice.