Chana Methi Dal Recipe - Fenugreek & Split Bengal Gram Curry

Name: Chana Methi Dal Recipe - Fenugreek & Split Bengal Gram Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Chana Dal (1 cup Chana dal (Bengal Gram Dal)); 1 cup Fenugreek Leaf (1 cup Methi Leaves (Fenugreek Leaves) a bunch, cleaned chopped); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 1 piece Yellow Onion (1 Onion thinly sliced); 1 piece Tomato (1 Tomato chopped); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 0 pieces Table Salt (Salt to taste); 1 tbsp Clarified Butter (1 tablespoon Ghee); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 2 pieces Dried Red Chili (2 Dry Red Chillies)

Chana Methi Dal Recipe - Fenugreek & Split Bengal Gram Curry - Dal Recipes (Indian)

45 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To prepare the Chana Methi Dal, first wash and soak the chana dal in 3 cups of water for at least 30 minutes. While the dal is soaked clean, wash and pat dry the fenugreek leaves.
2Next, finely chop the methi leaves. Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok. Saute the methi leaves, until it gets softened. Methi leaves cooks very quickly and this will take less than 3 minutes to cook. Once the leaves have softened, turn off the heat. Keep it aside.
3In the next step, we will cook the Chana dal with the spices. Heat a teaspoon of oil in a pressure cooker over medium heat. Add asafoetida and saute for few seconds. Next add onion and saute till they turn soft.
4Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and saute for a minute or so over medium heat.
5Add soaked chana dal along with the soaked water to the onion tomato mixture. Close the lid of the pressure cooker and put the weight on.
6Cook chana dal for 5 to 8 whistles and turn off the heat. Allow the pressure to release naturally from the pressure cooker.
7Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon. Stir in the sautéed methi leaves. Transfer the Chana Methi Dal to a serving bowl.
8Heat ghee in a tadka pan over medium heat; add the cumin seeds and the red chillies. Allow the chillies to roast for a few seconds and pour the tadka for the Chana Methi Dal and serve hot.
9Serve Chana Methi Dal along with Raita for a wholesome weekday lunch.