Methi Channa Dal

Recipe by
Total Time:
60-90 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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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

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

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