Methi Masoor Dal Recipe With Whole Masoor
A perfect blend of earthy lentils and aromatic fenugreek, this Methi Masoor Dal recipe is a North Indian delicacy that brings together nutrition and taste in one wholesome dish. Made with whole masoor dal and fresh methi (fenugreek) leaves, this dal is rich in protein and ideal for a satisfying, hearty meal. Pair it with parathas or steamed rice, and you’ve got a comforting, diabetic-friendly meal full of vibrant Indian flavors.
Ingredients
| Ingredients | Quantity |
|---|---|
| Masoor Dal (Whole) | 1 cup |
| Methi Leaves (Fenugreek Leaves), cleaned and chopped | 200 grams |
| Asafoetida (Hing) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Onion, thinly sliced | 1 |
| Tomato, chopped | 1 |
| Green Chilli, slit | 1 |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | To taste |
| Ghee | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 24 g |
| Protein | 9 g |
| Fat | 5 g |
| Fiber | 5 g |
| Vitamin A | 15% DV |
| Vitamin C | 20% DV |
| Iron | 12% DV |
| Calcium | 5% DV |
%DV = Percent Daily Value, based on a 2000 calorie diet
Instructions
-
Prepare the Lentils and Fenugreek Leaves
- Start by washing and soaking the masoor dal in 3 cups of water. Let it soak for at least 30 minutes to soften the grains and reduce cooking time.
- Rinse the methi (fenugreek) leaves thoroughly, pat them dry, and chop finely.
-
Sauté the Methi Leaves
- Heat a teaspoon of oil in a large wok or kadai. Add the chopped methi leaves and sauté them briefly, just until softened. This step helps mellow the bitterness of the methi. It should take less than a minute.
- Set the sautéed methi leaves aside for later.
-
Cook the Dal with Spices
- In a pressure cooker, heat a tablespoon of ghee over medium heat. Add the asafoetida and cumin seeds and let them sizzle for a few seconds until aromatic.
- Add the sliced onions to the cooker, stirring until they turn soft and translucent.
- Once the onions are softened, add the chopped tomatoes and green chilli. Sprinkle in the coriander powder, turmeric powder, and red chilli powder. Sauté this mixture over medium heat until the tomatoes soften, about a minute or two.
-
Add the Soaked Lentils
- Add the soaked masoor dal along with the soaking water to the cooker. Stir to combine everything well.
- Close the pressure cooker lid and secure it with the weight. Cook the dal for about 3 whistles on medium-high heat. After the whistles, reduce the heat to low and let it simmer for an additional 5 minutes.
- Turn off the heat and allow the pressure to release naturally.
-
Combine and Serve
- Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon for a smoother consistency.
- Stir in the sautéed methi leaves. Taste and adjust salt if needed.
-
Serving Suggestions
- Serve the Methi Masoor Dal hot, paired with Tawa Paratha or Steamed Rice. For a balanced meal, enjoy it alongside a simple vegetable dish like Baby Corn and Carrot Sabzi.
This Methi Masoor Dal is a high-protein, flavorful dish, perfect for those looking for a nutritious and fulfilling lunch or dinner. Enjoy the earthy flavors of lentils balanced by the slightly bitter, aromatic methi leaves—a true North Indian favorite!
