Chana Methi Dal Recipe: Fenugreek & Split Bengal Gram Curry
Description:
Chana Methi Dal is a delightful North Indian dish that beautifully marries the earthy flavor of chana dal (Bengal gram) with the distinctive bitterness of fenugreek leaves (methi). This high-protein vegetarian curry is not only delicious but also nutritious, making it a perfect addition to your lunch table. Serve it hot with a side of raita and some warm roti or rice for a wholesome meal that is sure to please your palate and nourish your body.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup |
| Methi Leaves (Fenugreek Leaves) | 1 cup (a bunch) |
| Asafoetida (Hing) | 1/4 teaspoon |
| Onion (thinly sliced) | 1 |
| Tomato (chopped) | 1 |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Ghee | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies | 2 |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 250 |
| Protein | 12g |
| Carbohydrates | 40g |
| Fat | 7g |
| Fiber | 10g |
| Sodium | 300mg |
Preparation Time
| Activity | Time (in mins) |
|---|---|
| Preparation | 15 |
| Cooking | 30 |
| Total | 45 |
Instructions
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Soak the Dal: Begin by washing and soaking the chana dal in 3 cups of water for at least 30 minutes. This step is crucial as it softens the lentils and reduces cooking time.
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Prepare the Methi: While the dal is soaking, take the fresh methi leaves, wash them thoroughly to remove any dirt, and pat them dry. Finely chop the methi leaves and set them aside.
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Sauté Methi Leaves: In a wok or kadai, heat a teaspoon of oil over medium heat. Add the chopped methi leaves and sauté them until they soften, which should take about 2-3 minutes. Once cooked, turn off the heat and set the sautéed leaves aside.
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Cook the Dal: In a pressure cooker, heat another teaspoon of oil over medium heat. Add the asafoetida and sauté for a few seconds until fragrant. Next, add the thinly sliced onions and cook them until they turn soft and translucent.
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Add Tomatoes and Spices: Once the onions are soft, add the chopped tomatoes to the cooker. Follow this with the coriander powder, turmeric powder, and red chilli powder. Sauté the mixture for about a minute to allow the spices to release their aroma.
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Combine with Dal: Drain the soaked chana dal and add it along with the soaking water to the onion-tomato mixture in the pressure cooker. Close the lid, place the weight on top, and cook for about 5 to 8 whistles. After cooking, turn off the heat and allow the pressure to release naturally.
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Mash and Mix: Once the pressure has fully released, carefully open the lid. Use the back of a spoon to lightly mash the cooked dal, giving it a slightly creamy texture. Stir in the sautéed methi leaves until well combined.
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Prepare the Tadka: In a separate tadka pan, heat the ghee over medium heat. Add the cumin seeds and dry red chillies. Allow the spices to roast for a few seconds until fragrant.
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Finish the Dish: Pour the hot tadka over the Chana Methi Dal, mixing it in gently.
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Serve: Transfer the Chana Methi Dal to a serving bowl. This dish pairs beautifully with a side of raita, fresh rotis, or steamed rice, making for a complete and satisfying meal perfect for any day of the week.
Enjoy this nourishing Chana Methi Dal as part of a vibrant North Indian meal, where the flavors of fenugreek and spices come together in harmony, ensuring every bite is as delightful as the last.
