I’ve blogged about dals many times previously and here’s another one today. I had some fresh methi leaves and so instead of making it into a sabzi or kneading it into a dough for methi parathas, I thought of adding it to a dal with some fresh spinach. The result was a super yummy dal that kept well even when we had it the next day.
Methi and Palak Dal
- 1 bunch of fresh methi or fenugreek leaves, plucked, cleaned and chopped
- 1 bunch of fresh palak or spinach, cleaned and chopped
- 1 large onion, finely chopped
- 1 bulb garlic, peeled and minced
- 1 large tomato, finely chopped
- 1 cup yellow moong dal, washed and soaked in water for 15-20 minutes
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- ½ tsp green chilli paste or 1 tbsp finely chopped green chillies
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp jaggery (optional)
- 1 tbsp lemon juice
- Salt to taste
- Soak the chopped spinach and methi in some water so that any dirt gets to the bottom. Wash it well and keep it aside.
- In a pressure cooker, heat the ghee and oil and when warm, add the cumin seeds. Let the seeds pop and then add the garlic and saute for a few seconds.
- Then add the minced garlic and saute for a few seconds.
- Now add the finely chopped onions and saute till the onions turn translucent.
- When the onions are translucent, add the finely chopped tomatoes and some salt and let the onions cook.
- When the tomatoes start to turn mushy and are fully cooked, add in the chopped greens and saute till the greens start to wilt.
- At this point, add in the soaked dal and add salt, jaggery, red chilli powder, coriander powder and garam masala.
- Add in water to cover the dal, close the cooker and cook it for three whistles. If you are cooking on a stovetop, cook until the dal is completely cooked and the dal is completely dissolved.
- Open the pressure cooker and mash the dal and greens together and switch on the flame again
- Adjust seasonings and add water to bring it to the consistency you desire and when you are satisfied with the taste and consistency, switch off the flame and add the lemon juice.
- Serve hot with rice or rotis or any Indian flatbread.