Methi Dal
Methi Dal is a dish eaten in winter. Fenugreek is available in the winter season. In this recipe, black urad dal is cooked with fenugreek. This dry vegetable turns out to be very tasty. Parathas made from this vegetable also taste very tasty. After the vegetables are ready, parathas are made by filling them in the middle of the roti.
Let us see how Methi Dal is made –
Break the fenugreek leaves and small stalks near the leaves, clean the spinach leaves also, cut the fenugreek and spinach, wash them thoroughly, heat one spoon of oil in a bowl , add fenugreek and spinach and cook for 2 minutes. Turn the fenugreek and spinach upside down, leave the water and become soft, then take out the fenugreek and spinach in a bowl along with the water.
In the same bowl in which fenugreek and spinach were softened, take oil and fry an onion. When the onion becomes light brown, add red chilli powder, ginger garlic paste, salt, turmeric and also add some water. Fry the spices on low flame.
Once the spices are fried, add fenugreek and spinach along with water. Add black urad dal. Add one cup of water and let it cook. After cooking for 7 to 8 minutes, add green chillies and chopped ginger. If necessary, add some water also, better with a spoon. Stir well and cover, after 8 to 10 minutes remove the lid and check the dal. Once it gets melted, dry the remaining water from the dal and fenugreek on full flame.
Methi Dal Ingredient –
- Fenugreek 500 grams
- Spinach 200 grams
- Black Urad Dal 200 grams (with peel)
- an onion
- Red chilli powder 1 tsp
- turmeric 1/2 tsp
- salt as per taste
- Ginger garlic paste 2 tsp
- Green chilli 4 to 5
- ginger 2 inch piece
- Oil