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Masoor Dal with Mint and Fenugreek Recipe

Masoor Dal with Mint and Fenugreek is a popular Indian Side-Dish
Author :
 
On :
Monday, 21 August, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Pressure-Cook Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 cup - masoor (orange) dal
  • 1 tbsp - Toor Dal
  • 1/2 tsp - Fenugreek (methi) seeds, green or yellow
  • 1 bunch - Fenugreek leaves, cleaned, chopped, blanched.
  • 1 - small onion, finely chopped
  • 1/2 tsp each - cumin and Mustard Seeds
  • 3 pinches - Asafoetida powder
  • 1/2 tsp - Coriander seeds powder
  • 1/2 tsp - Amchoor (dried mango) powder or Lemon juice
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - crushed cumin powder
  • Salt to taste
  • 1 tbsp - Ghee or Butter
  • Grind to a paste:
  • 2 sprigs - Mint leaves
  • 1 tbsp - coriander leaves, chopped
  • 2 - Green chillies
  • 1 tsp - jaggery, grated
  • 1 - small Onion
  • 1 flake - Garlic
  • 2-3 pinches - black salt
  • How to Make Masoor Dal with Mint and Fenugreek:

    1. Wash and soak both dals together for 15-20 minutes.
    2. Add in fenugreek seeds, 2.5 cups water. Pressure cook for 3 whistles or till soft.
    3. Allow to stand till all steam is released.
    4. Remove mash roughly.
    5. Heat ghee in a pan, add seeds, allow to splutter.
    6. Add asafoetida, chopped onions, stir-fry for a minute.
    7. Add drained fenugreek leaves, all masala powders, except crushed cumin powder.
    8. Add ground masala paste, stir-fry for a minute.
    9. Add prepared dal, bring to a boil, simmer for 3-4 minutes.
    10. Add salt, lemon juice, pour into serving dish.
    11. Sprinkle cumin powder, to garnish.
    12. Serve hot with steamed rice or jeera rice.




     

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