Methi Moong Dal Recipe (Fenugreek Yellow Lentil Soup)
Description:
Methi Moong Dal is a flavorful and nutritious lentil dish that incorporates fenugreek leaves (methi), which are packed with iron and other health benefits. Including fenugreek in your daily meals is a great way to enhance your iron intake. This easy-to-make dal is perfect for a wholesome lunch and can be enjoyed with a variety of sides. The earthy bitterness of fenugreek pairs beautifully with the mild, comforting moong dal, creating a delicious and healthy dish.
Cuisine: North Indian
Course: Lunch
Diet: High Protein, Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (pulses) | 1 cup |
| Fenugreek (methi) | A handful, finely chopped |
| Asafoetida (hing) | 1/4 teaspoon |
| Cumin seeds (jeera) | 1 teaspoon |
| Onion | 1, thinly sliced |
| Tomato | 1, finely chopped |
| Coriander powder (dhania) | 2 teaspoons |
| Turmeric powder (haldi) | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Salt | To taste |
| Oil | 2 teaspoons |
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Instructions
-
Soaking the Moong Dal:
- Begin by soaking the yellow moong dal in 3 cups of water for about 30 minutes. This softens the dal and speeds up the cooking process.
-
Prepare the Fenugreek:
- While the dal is soaking, wash the fenugreek leaves thoroughly, drain, and chop them finely. Set them aside for later use.
-
Cook the Fenugreek:
- Heat oil in a pan. Add the chopped fenugreek leaves to the pan and sauté them until they soften. This will help mellow out the bitterness of the methi. Once soft, remove them from the pan and set aside.
-
Temper the Spices:
- In a pressure cooker, heat a little oil. Add asafoetida (hing) and cumin seeds. Let the cumin seeds crackle, releasing their aroma.
-
Cook the Onion and Tomato:
- Add the sliced onion to the cooker and sauté until it becomes soft and translucent. Then, add the chopped tomato, coriander powder, turmeric powder, and red chili powder. Cook this mixture for about 1 minute until the spices are well-blended with the tomatoes.
-
Add the Dal and Water:
- To the cooker, add the soaked moong dal along with its water. Stir everything together, ensuring that the spices coat the dal well.
-
Pressure Cook:
- Close the lid of the pressure cooker and cook the dal for 2-3 whistles. After the pressure cooking is done, lower the heat and let it simmer for an additional 5 minutes. This will allow the dal to fully absorb the flavors.
-
Release the Pressure and Final Touch:
- Turn off the heat and let the pressure release naturally. Once safe to open, mix the cooked dal thoroughly and check the consistency. If it’s too thick, add some water to reach your desired consistency.
-
Combine with Methi:
- Stir in the cooked fenugreek leaves into the dal and mix well. Let it simmer for a few more minutes, allowing the flavors to come together.
-
Serve:
- Serve this delicious Methi Moong Dal hot with roti (flatbread) or rice. For a complete meal, pair it with a side of ajwain tomato bhindi (okra), lauki raita (bottle gourd yogurt salad), and some warm phulkas (Indian flatbreads).
This Methi Moong Dal recipe is a healthy, protein-rich dish that’s perfect for a wholesome lunch. The addition of fenugreek enhances its nutritional value, while the simplicity of the ingredients ensures it can be made quickly. Try it today and enjoy a nutritious and delicious Indian meal!
