Methi Dal
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (19)

Methi Dal

NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 25%
CARBS 40G51% OF CAL
9G FIBER0G ADDED5G INTRINSIC26G OTHER5G TOTAL SUGAR
FAT 13G38% OF CAL
1G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A North Indian dal made with pigeon pea lentils, fenugreek leaves, onions, tomatoes, and warm spices. This comforting, protein-rich stew is earthy and aromatic, typically served with rice or bread.

mainindiancurrybeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup arhar dal ((tuhar dal or pigeon pea lentils) or 200 grams arhar dal)
  • 2.5 cups water (for pressure cooking the lentils)
  • ½ teaspoon turmeric powder ((ground turmeric))
  • 3 to 4 tablespoons oil (or ghee (clarified butter))
  • 1 teaspoon cumin seeds
  • 1 small to medium onion (- finely chopped)
  • 1 inch ginger (- finely chopped)
  • 5 to 6 garlic (- finely chopped or crushed)
  • 2 to 3 green chilies (- slit)
  • 1 to 2 dry red chilies (- deseeded and broken)
  • 1 small to medium tomato, (finely chopped)
  • ½ teaspoon red chili powder (or cayenne pepper)
  • 1 pinch asafoetida ((hing) - optional)
  • 1 cup tightly packed fresh fenugreek (or methi leaves - chopped)
  • 1 to 1.25 cups water (to be added later)
  • ½ teaspoon garam masala
  • salt (as required)
PREP
15M
SODIUM
328MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.