Thursday, December 24, 2009

Dried Fenugreek Leaves Dal (lentils) (Serves 4)

A quick and refreshing dal (also known as Dal Methi) that can be had as a soup, or served with rice or chapati/tortilla.

3 tbsp dried fenugreek leaves
2 cups cooked yellow tuvar dal (look under the alphabet 't' in this link)
1 small onion finely chopped
2 tsp cayenne pepper (or red chili powder)
1 1/2 tbsp oil
1 tsp cumin seeds
1/8 tsp turmeric powder
1/2 tsp salt (or according to taste)
1 1/2 cups of hot water

Pressure cook the tuvar dal and keep ready. As an alternative you can use store bought canned cooked yellow split peas or cooked green split peas.

Pour oil in a hot deep skillet. As the oil gets hot, add the cumin seeds, turmeric powder, 2 tsp cayenne pepper, onion, salt and 2 tbsp of dried fenugreek leaves (crush it before you add it). Reduce the flame to medium/low and cook until the onions are done and just starting to turn slightly brown. Make sure that the fenugreek leaves don't turn black.

Add the dal, and 1 1/2 cup of hot water. Cook until the dal comes to a boil. Reduce to a low flame and add 1 tsp of cayenne pepper, and 1 tbsp dried crushed fenugreek leaves. Mix well together and let it simmer for 5 more minutes. Serve hot.

Add 1 tsp of brown butter (ghee, optional) on top if you would like to enhance the flavor.

Health Rating: High


  1. How much uncooked dal is required? May I assume the 2 cups dal is the measurement after pressure cooking?

  2. yes 2 cups is the measurement after pressure cooking. I would assume though that 11/2 cups uncooked dal would expand to 2 cups after it is well cooke.