Methi Dal
A garlicky methi dal made with fresh fenugreek leaves, lentils, tomatoes, peanuts and garlic. Serve this gluten-free, soy-free dal with rice or roti. Skip the peanuts to make it gluten-free.
Servings: 8 servings
Calories: 149kcal
Equipment
- Pressure cooker
- Saute pan or saucepan
Ingredients
- ½ cup toor dal (split pigeon peas, also called toor dal or arhar dal)
- ½ cup moong dal (yellow split mung beans)
- 1 bunch methi greens (or 3 cups frozen methi leaves. See prep instructions for fresh methi in recipe FAQs. Chop the methi leaves fine.)
- ½ teaspoon turmeric
- 1 green chili pepper (like jalapeno or serrano, slit down the middle)
- 1 bulb garlic (about 12 cloves, peeled and left whole)
- ½ cup raw peanuts
- 1 teaspoon avocado oil or any neutral oil
- 1 small onion (chopped)
- ¼ teaspoon asafetida or hing (hing)
- 2 teaspoon tamarind paste
- 2 medium tomatoes (finely diced)
- Salt to taste
- 2 tablespoons cilantro (finely chopped, for garnish)
Instructions
- Place the lentils in a pressure cooker, Instant Pot liner or saucepan. Cover with two inches of water. Stir in turmeric.
- Add the chopped fenugreek leaves or methi, peanuts and garlic to the pressure cooker. Stir, then pressure-cook for three whistles or for 10 minutes in the Instant Pot. Release naturally or manually after 10 minutes.
- In a pot or saucepan heat the oil over medium-high heat. Add asafetida and mustard seeds. When the mustard seeds sputter, add onions. Add a pinch of salt and saute until the onions soften.
- Add tomatoes and mix. Saute for a couple of minutes. Then add the cooked lentils and methi.
- Stir in tamarind, add salt to taste. Bring to a boil, lower heat and simmer 10 minutes.
- Add more water as needed to thin out the methi dal. Check salt. Garnish with cilantro and serve hot.
Nutrition
Serving: 1 serving | Calories: 149kcal | Carbohydrates: 19g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Potassium: 159mg | Fiber: 4g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg