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Methi Channa Dal Recipe

Methi Channa Dal is a popular Indian Side Dish
Author :
 
On :
Wednesday, 29 March, 2017
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Easy
Servings :
Serves 3
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1 cup - Bengal Gram dal
  • 1 tbsp - yellow or green Fenugreek seeds, washed
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - Dhania (coriander seed) powder
  • 1/4 tsp - Turmeric powder
  • 3 to 4 pinches - Garam Masala powder
  • 2 pinches - Asafoetida powder
  • 1/2 tsp - Amchoor or juice of 1/2 Lemon
  • 1 stalk - Curry leaves
  • 1/2 tsp - each cumin and Mustard Seeds
  • 1/2 tsp - Wheat flour
  • 2 tbsp - oil
  • Salt to taste
  • How to Make Methi Channa Dal:

    1. Wash and soak the Bengal gram dal for 1 hour.
    2. Wash, drain and keep dal and fenugreek seeds aside, separately.
    3. Boil fenugreek seeds in water, till soft but should not burst.
    4. Drain, wash a couple of times, drain, keep aside.
    5. Mix chilli, turmeric, dhania powders in 1/2 cup water and keep aside.
    6. Heat oil in a heavy pan.
    7. Add mustard and cumin seeds, allow to splutter.
    8. Add curry leaves, asafoetida, mix.
    9. Add masala water, stir till oil floats.
    10. Add drained dal, 1 cup water bring to a boil.
    11. Cover and simmer till dal is tender to pressing.
    12. Add methi seeds, wheat flour, amchoor, garam masala, mix well.
    13. Simmer further 2-3 minutes, take off fire.
    14. The gravy should be a not too thick masala.
    15. Cover and allow flavours to blend for at least 15 minutes before serving.
    16. Serve hot with chapattis or hot steamed rice.




     

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