Masoor Dal with Mint and Fenugreek

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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

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

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