Chana Methi Dal Recipe
Chana Methi Dal is a delightful and nutritious North Indian dish made with Bengal gram (chana dal) and fresh fenugreek (methi). This hearty curry is packed with proteins, making it a perfect addition to your everyday meal. It’s also an excellent dish for children, offering a wonderful way to incorporate fenugreek into their diet. Full of flavor and goodness, it pairs wonderfully with chapatis (phulkas) or rice for a wholesome lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bengal gram (chana dal) | 1 cup |
| Fenugreek (methi) | 1 bunch (washed) |
| Asafoetida (hing) | 1/4 teaspoon |
| Cumin seeds | 1 teaspoon |
| Onion | 1, thinly sliced |
| Tomato | 1, chopped |
| Coriander powder | 2 teaspoons |
| Turmeric powder | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Salt | To taste |
| Oil | 2 teaspoons |
Preparation Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Instructions
-
Soak the Dal:
Start by washing the Bengal gram (chana dal) thoroughly, and soak it in 3 cups of water for about 15–20 minutes. This helps to soften the dal and reduces cooking time. -
Prepare the Fenugreek:
Wash the fenugreek leaves (methi) thoroughly and dry them with a towel. Once dried, chop the fenugreek leaves finely. Set aside. -
Cook Fenugreek Leaves:
Heat 1 teaspoon of oil in a pan over medium heat. Add the chopped fenugreek leaves and sauté them for a few minutes until they become soft and wilted. Once cooked, remove them from the pan and set aside. -
Tempering:
In a pressure cooker, heat 1 teaspoon of oil. Add 1/4 teaspoon of asafoetida (hing) and 1 teaspoon of cumin seeds. Let them cook for 10 seconds until fragrant. -
Cook the Onions and Tomatoes:
Add the thinly sliced onion to the pressure cooker and sauté until the onions become soft and translucent. Next, add the chopped tomato along with 2 teaspoons of coriander powder, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder. Cook the mixture until the tomatoes turn soft and mushy. -
Add the Dal and Cook:
Now, add the soaked and drained Bengal gram dal to the cooker and mix well with the onion-tomato-spice mixture. Close the lid of the pressure cooker and cook for 2–3 whistles. After the whistles, reduce the flame to low and let it cook for another 5 minutes. -
Mash and Combine:
Turn off the heat and let the pressure naturally release. Once the pressure is released, open the cooker and mash the dal lightly with the back of a spoon. Add the cooked fenugreek leaves to the dal, mix well, and adjust the salt to taste. -
Serve:
Serve the Chana Methi Dal hot with phulkas (flatbreads) or steamed rice for a complete meal. Pair it with a side of Lauki Badi Sabzi (Bottle Gourd with Dumplings) to enhance the flavors.
Serving Suggestions
Chana Methi Dal is best enjoyed with:
- Phulkas (Indian flatbread) or steamed rice
- A side of Lauki Badi Sabzi (Bottle Gourd with Dumplings)
This protein-packed vegetarian dish is not only filling but also provides numerous health benefits thanks to the high fiber content in fenugreek and the nutritional power of Bengal gram dal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 10g |
| Carbohydrates | 32g |
| Fiber | 7g |
| Fat | 4g |
| Sodium | 250mg |
| Potassium | 300mg |
This recipe for Chana Methi Dal is a perfect blend of flavors and nutrition, making it an ideal choice for a wholesome, protein-rich vegetarian meal. Enjoy the goodness of Bengal gram and fenugreek in every bite!
