Friday, November 18, 2011

Daal Methi

Methi or Fenugreek leaves is not very popular amongst kids(?) due to its bitterness. However this leafy vegetable is delicious and a rich source of protein. so instead of avoiding making this sabji in the kitchen we could probably let go some of its nutritions and still get some.

First seperate leaves from stem and wash all the leaves and fine chop them. put the chopped leaves in the water for 15-20 minutes and kinda squeeze out the water. Another way is to add a little salt to the chopped methi and squeeze out the water it leaves. That way you are trying to eliminate the bitterness.
I prefer making it directly in the small cooker. This doesn't need a whole lot of ingredients -
  • 1 cup toor daal
  • Fresh Methi or fenugreek leaves
  • mustard seeds
  • pinch of turmeric
  • 1 tbs red chili powder
  • 2 garlic pods
  • 2 sp oil
  • 2 cups water
  • salt per taste
Heat 1 sp oil in the cooker, once hot add mustard seeds, turmeric and methi leaves. Let it cook for 5 minutes. put salt. Wash toor daal and add it. Add 2 cups water in it and pressure cook for 3 whistles.
Open the lid when it is cooled off. Give it a good mix. If its too thick add some more water and simmer it on low for 5-7 minutes.
In a kadai heat remaining 1 sp oil and once hot add chopped garlic and chili powder(make sure you add this and immediately switch off the stove as it tends to burn very fast)
This can be enjoyed with roti or rice.
Take out the daal in the serving bowl and garnish with this tadka.

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