METHI DHAL

Methi Dal

Pulses are rich in protein, carbohydrates and fibre. Toor dal, moong dal, urad dal, channa dal, kala chana, kabuli chana are some of the pulses used in Indian cooking. They form an important part in vegetarian cooking. Toor dal is extensively used in everyday cooking, especially  in South India. Combined with different kinds of vegetables toor dal is used to make different dishes.

Toor dal combined with green leafy vegetables form a very good main course with rice. Spinach, methi, Chinese spinach, Amaranths, are most commonly used to make dhal.

I made methi dhal which goes well with rice or roti.

INGREDIENTS

• Methi leaves          1 large bunch or 2 cups finely chopped
• Toor dal                 3/4 cup
• Onion                     1 medium
• Tomato                   1 medium
• Green chilies          1
• Redchillypowder     1 Tsp
• Sugar                      1 Tsp
• Salt                         to taste
• Tamarind  juice      3 Tsp( thick tamarind juice)

FOR TADKA

• Oil                          2 Tsp
• Chana dal               1/2 tsp
• Urad dal                 1/2tsp
• Mustard seeds       1/4 tsp
• Hing                       a pinch
• Garlic                      5-6(finely chopped)
• Curry leaves           5-6

PROCEDURECook the toor dal in a pressure cooker and mash it and set aside. In a pan add the oil and once it is heated add the tadka ingredients. When the dals turn to brown add the finely chopped onions. Fry for a minute and then add the finely chopped tomatoes. Fry for another minute and close the lid and let remain for a minute. When tomatoes and onions become soft add the methi leaves. Add the salt and sugar. Fry the methi till a nice aroma is felt. Although methi is bitter it gives a nice aroma when cooked. Close with the lid and fry intermittently. When the methi is cooked completely , to compensate the bitter taste add the tamarind juice and green chilies. Add half cup of water. When the water boils add the mashed dal. Stir till every thing incorporates well and finally add the chilly powder. See the consistency of the dal and adjust water to your taste.Serve hot with rice or roti.
TIPS

• Raw onion goes well with methi dal and rice, for that reason, with any leafy vegetable dal.
• Sugar is used so that methi does not change color.
• Some people cook every thing together in a pressure cooker, but the above procedure is the best way to bring out the flavors of methi.