Chana Methi Dal Recipe – A Nutritious North Indian Delight
Chana Methi Dal is a flavorful and healthy dish, where chana dal (split chickpeas) is cooked with fenugreek leaves (methi). This comforting dal is rich in protein and iron, making it an excellent choice for a nourishing meal. With its simple ingredients and easy preparation, it is a perfect addition to your daily meal rotation. The blend of aromatic spices and the earthy taste of fenugreek adds depth to this dal, creating a hearty and satisfying dish that pairs wonderfully with rotis or rice.
Course: Lunch
Cuisine: North Indian
Diet: High Protein Vegetarian
Prep Time: 15 mins
Cook Time: 30 mins
Serving Size: Serves 4
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Chana Dal (Split Chickpeas) | 1 cup |
| Methi (Fenugreek Leaves) | 1 cup, cleaned and chopped |
| Hing (Asafoetida) | 1/4 tsp |
| Onion | 1, thinly sliced |
| Tomato | 1, chopped |
| Fresh Coriander (Hara Dhaniya) | 1 tsp |
| Turmeric Powder | 1 tsp |
| Red Chili Powder | 1 tsp |
| Salt | To taste |
| Ghee | 1 tbsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Dry Red Chilies | 2 |
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 9 g |
| Carbohydrates | 30 g |
| Fat | 5 g |
| Fiber | 7 g |
| Iron | 2 mg |
| Sodium | 250 mg |
Instructions:
1. Preparing the Chana Dal:
- Rinse the chana dal thoroughly and soak it in 3 cups of water for about 30 minutes. This step ensures the dal cooks faster and more evenly.
2. Cooking the Methi:
- Wash the methi leaves properly and chop them.
- Heat a little oil in a pan and add the methi leaves. Sauté them until they become soft and tender, which should take around 4-5 minutes. Set the cooked methi aside for later use.
3. Cooking the Dal:
- In a pressure cooker, heat a little oil and add the hing (asafoetida). Let it cook for about 10 seconds to release its aroma.
- Add the sliced onions and sauté them until they become soft and golden.
- Once the onions are tender, add the chopped tomatoes along with coriander powder, turmeric powder, red chili powder, and salt. Cook this mixture until the tomatoes soften and the spices are well cooked.
4. Adding Chana Dal:
- Now, add the soaked chana dal with the water it was soaked in to the cooker. Stir the mixture well and close the lid of the pressure cooker. Cook on high heat for about 6-8 whistles.
- After the cooking time, allow the pressure to release naturally before opening the lid.
5. Mashing the Dal:
- Open the pressure cooker and mash the dal slightly with the back of a spoon or a masher, allowing it to blend with the spices and create a creamy texture. Add the sautéed methi leaves to the dal and mix thoroughly.
6. Preparing the Tadka:
- In a small pan, heat ghee and add the cumin seeds and dry red chilies. Let them splutter for about 15 seconds, releasing their aroma and flavor.
- Pour this hot tempering (tadka) over the dal and mix it well.
7. Serving:
- Your delicious Chana Methi Dal is ready to serve! Serve it hot with tomato, onion, and cucumber raita on the side and fluffy rotis or steamed rice for a complete meal.
Tips for Best Results:
- Soaking the dal: If you’re short on time, soaking the dal for a minimum of 30 minutes will help it cook faster and become softer.
- Adjusting consistency: If you prefer a thinner dal, you can add a bit more water before cooking the dal.
- Flavor variations: For an extra touch of flavor, you can add a pinch of garam masala to the dal towards the end of cooking.
This Chana Methi Dal is a healthy, protein-packed meal that is perfect for lunch or dinner. The combination of chana dal and methi not only boosts the flavor but also provides several health benefits, making it a nutritious and satisfying option for any day of the week. Enjoy this heartwarming dish and share the goodness with your loved ones!
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