Dal Methi pigeon pea lentils fenugreek
Dal Methi pigeon pea lentils fenugreek

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, dal methi pigeon pea lentils fenugreek. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Dal Methi pigeon pea lentils fenugreek is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Dal Methi pigeon pea lentils fenugreek is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook dal methi pigeon pea lentils fenugreek using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Dal Methi pigeon pea lentils fenugreek:
  1. Take 1 cup Arhar dal
  2. Make ready 1 cup finely chopped methi (green fenugreek leaves)
  3. Take 1 medium sized onion
  4. Prepare 2 medium sized tomatoes
  5. Get 2 green chillies
  6. Get 1 inch ginger
  7. Get 5-6 garlic
  8. Make ready 2-3 tablespoons oil or ghee
  9. Take 1/2 tea spoon turmeric powder
  10. Prepare 1 teaspoon cumin seeds
  11. Get 1/2 teaspoon red chilli powder
  12. Prepare 1-2 dry red chilies eseeded and broken
  13. Get 1 pinch asafoetida
  14. Prepare 1/2 teaspoon Garam Masala
  15. Get to taste Salt
Instructions to make Dal Methi pigeon pea lentils fenugreek:
  1. Rinse 1 cup arhar dal and put it in pressure cooker and add 3.5 cup water, salt and turmeric. Pressure cook it for 4 to 5 whistles or more till the lentils are cooked and keep aside.
  2. Chop ginger, garlic, onion, tomatoes and green chillies.
  3. In a frying pan, heat oil, add asafoetida and cumin seeds, sauté till they crackle, now add onions, garlic, ginger, red chilies and green chilies. - Saute for a couple of minutes till the onions turn translucent.
  4. Add red chilli powder and tomatoes and saute for 1 to 2 minutes. chopped methi leaves. Saute till the methi leaves wilt and oil leaves the sides of the mixture.
  5. Now add the cooked dal to this tempering mixture. Stir well and simmer the dal for 7 to 8 minutes more. - Lastly add garam masala powder and stir well.
  6. Serve dal methi with steamed rice.

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