Chana Methi Dal Recipe - Fenugreek & Split Bengal Gram Curry
A high protein North Indian Recipes recipe with chana dal (bengal gram dal), methi leaves (fenugreek leaves) - a bunch, asafoetida (hing). Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
23 steps- 1
To prepare the Chana Methi Dal, first wash and soak the chana dal in 3 cups of water for at least 30 minutes
chana dal (bengal gram dal)(1 cup)methi leaves (fenugreek leaves) - a bunch(1 cup) - 2
While the dal is soaked clean, wash and pat dry the fenugreek leaves
methi leaves (fenugreek leaves) - a bunch(1 cup) - 3
Next, finely chop the methi leaves
methi leaves (fenugreek leaves) - a bunch(1 cup) - 4
Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok
methi leaves (fenugreek leaves) - a bunch(1 cup)tomato - chopped(1) - 5
Saute the methi leaves, until it gets softened
methi leaves (fenugreek leaves) - a bunch(1 cup) - 6
Methi leaves cooks very quickly and this will take less than 3 minutes to cook
methi leaves (fenugreek leaves) - a bunch(1 cup) - 7
Once the leaves have softened, turn off the heat
methi leaves (fenugreek leaves) - a bunch(1 cup) - 8
Keep it aside
- 9
In the next step, we will cook the Chana dal with the spices
chana dal (bengal gram dal)(1 cup) - 10
Heat a teaspoon of oil in a pressure cooker over medium heat
- 11
Add asafoetida and saute for few seconds
asafoetida (hing)(1/4 teaspoon) - 12
Next add onion and saute till they turn soft
onion - thinly sliced(1) - 13
Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and saute for a minute or so over medium heat
onion - thinly sliced(1)tomato - chopped(1)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon) - 14
Add soaked chana dal along with the soaked water to the onion tomato mixture
chana dal (bengal gram dal)(1 cup)onion - thinly sliced(1)tomato - chopped(1) - 15
Close the lid of the pressure cooker and put the weight on
- 16
Cook chana dal for 5 to 8 whistles and turn off the heat
chana dal (bengal gram dal)(1 cup) - 17
Allow the pressure to release naturally from the pressure cooker
- 18
Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon
- 19
Stir in the sautéed methi leaves
methi leaves (fenugreek leaves) - a bunch(1 cup) - 20
Transfer the Chana Methi Dal to a serving bowl
chana dal (bengal gram dal)(1 cup)methi leaves (fenugreek leaves) - a bunch(1 cup) - 21
Heat ghee in a tadka pan over medium heat; add the cumin seeds and the red chillies
red chilli powder(1 teaspoon)ghee(1 tablespoon)cumin seeds (jeera)(1 teaspoon)dry red chillies(2) - 22
Allow the chillies to roast for a few seconds and pour the tadka for the Chana Methi Dal and serve hot
chana dal (bengal gram dal)(1 cup)methi leaves (fenugreek leaves) - a bunch(1 cup)red chilli powder(1 teaspoon)dry red chillies(2) - 23
Serve Chana Methi Dal along with Raita for a wholesome weekday lunch
chana dal (bengal gram dal)(1 cup)methi leaves (fenugreek leaves) - a bunch(1 cup)
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Chana Methi Dal Recipe - Fenugreek & Split Bengal Gram Curry
A high protein North Indian Recipes recipe with chana dal (bengal gram dal), methi leaves (fenugreek leaves) - a bunch, asafoetida (hing). Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
23 steps- 1
To prepare the Chana Methi Dal, first wash and soak the chana dal in 3 cups of water for at least 30 minutes
chana dal (bengal gram dal)(1 cup)methi leaves (fenugreek leaves) - a bunch(1 cup) - 2
While the dal is soaked clean, wash and pat dry the fenugreek leaves
methi leaves (fenugreek leaves) - a bunch(1 cup) - 3
Next, finely chop the methi leaves
methi leaves (fenugreek leaves) - a bunch(1 cup) - 4
Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok
methi leaves (fenugreek leaves) - a bunch(1 cup)tomato - chopped(1) - 5
Saute the methi leaves, until it gets softened
methi leaves (fenugreek leaves) - a bunch(1 cup) - 6
Methi leaves cooks very quickly and this will take less than 3 minutes to cook
methi leaves (fenugreek leaves) - a bunch(1 cup) - 7
Once the leaves have softened, turn off the heat
methi leaves (fenugreek leaves) - a bunch(1 cup) - 8
Keep it aside
- 9
In the next step, we will cook the Chana dal with the spices
chana dal (bengal gram dal)(1 cup) - 10
Heat a teaspoon of oil in a pressure cooker over medium heat
- 11
Add asafoetida and saute for few seconds
asafoetida (hing)(1/4 teaspoon) - 12
Next add onion and saute till they turn soft
onion - thinly sliced(1) - 13
Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and saute for a minute or so over medium heat
onion - thinly sliced(1)tomato - chopped(1)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon) - 14
Add soaked chana dal along with the soaked water to the onion tomato mixture
chana dal (bengal gram dal)(1 cup)onion - thinly sliced(1)tomato - chopped(1) - 15
Close the lid of the pressure cooker and put the weight on
- 16
Cook chana dal for 5 to 8 whistles and turn off the heat
chana dal (bengal gram dal)(1 cup) - 17
Allow the pressure to release naturally from the pressure cooker
- 18
Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon
- 19
Stir in the sautéed methi leaves
methi leaves (fenugreek leaves) - a bunch(1 cup) - 20
Transfer the Chana Methi Dal to a serving bowl
chana dal (bengal gram dal)(1 cup)methi leaves (fenugreek leaves) - a bunch(1 cup) - 21
Heat ghee in a tadka pan over medium heat; add the cumin seeds and the red chillies
red chilli powder(1 teaspoon)ghee(1 tablespoon)cumin seeds (jeera)(1 teaspoon)dry red chillies(2) - 22
Allow the chillies to roast for a few seconds and pour the tadka for the Chana Methi Dal and serve hot
chana dal (bengal gram dal)(1 cup)methi leaves (fenugreek leaves) - a bunch(1 cup)red chilli powder(1 teaspoon)dry red chillies(2) - 23
Serve Chana Methi Dal along with Raita for a wholesome weekday lunch
chana dal (bengal gram dal)(1 cup)methi leaves (fenugreek leaves) - a bunch(1 cup)
Rate this recipe
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