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Methi Dal (Lentil Soup with Fenugreek)



Methi dal 4


More produce from my backyard. A few showers last month rejuvenated the plants & they are happy. It is Methi/Fenugreek & Tomatoes this time.

I had to be very patient with the tomatoes for the heat was drying up all the flowers & there was no sign of a single fruit. But it happened after the rain, & I got to pick quite a few, 2 of which were partially consumed by the birds & I left it for them. Now I know that the moment they get a touch of red, the tomatoes need to come inside, or else it is bird food. The fenugreek did not make me wait.I had soaked up the seeds overnight & spread them the next morning & in a few weeks they were grown enough to make 2 meals. I have planted another set.

Here are my Methi/Fenugreek & the Tomato:


Methi 1

A Big Red:


Tomatoes


The benefits of Methi/Fenugreek  are numerous.  It is a common Kitchen Herb in India & the leaves are known to have cooling effects. The Methi Dal makes a perfect summer time meal. During a heat stroke, the leaves are made into a paste applied on the body. Methi leaves are extensively used during the summer months in the northern & north western part of India, as food & part of kitchen medicine. (For more info on the benefits of the seeds & leaves, Read Here)



Methi Dal (Lentil Soup with Fenugreek)


Ingredients:

  1. 1 Cup Toor/Tuvari/Tuvar/Arhaar Dal/Split & Husked Pigeon Peas [Picture]
  2. 1 Large Fresh Tomato, grated or pureed
  3. 1 Small Onion, Chopped into small pieces
  4. 1 Teaspoon Cumin Seeds
  5. 1/2 Teaspoon Methi/Fenugreek Seeds
  6. 1 Teaspoon Red Chilli Flakes or 2 Red Dry Chillies (Optional)
  7. 2 Cloves of Garlic, peeled & chopped
  8. 2 Cups Fenugreek/Methi Leaves, Chopped (Leaves & Tender Stems)
  9. 2 Green Hot Peppers, slit
  10. 1 Teaspoon Turmeric/Haldi
  11. Salt
  12. 1.5 Tablespoons Oil or Ghee
  13. Fresh Lemon Juice



Preparation:

Note: The methi/fenugreek leaves may be cooked with the dal/lentils, but I don’t like mine overcooked, so I cook the leaves separately.

Wash the lentils till the water runs clear.

Boil (Cover & Cook) the Dal/Lentil with salt,turmeric, tomato & about 2.5 Cups of water till soft & almost mushy. The easiest & quickest way to do it is in a pressure cooker. It might take about 45 minutes to an hour to cook it without a pressure cooker.

Heat the oil/ghee. Add the cumin Seeds, methi/fenugreek seeds & the Chilli Flakes/Red Dry whole Chillies. When the seeds start to sizzle & the pepper turns brown, add the chopped garlic & onions. Stir fry for about 2-3 minutes at high heat till the onions turn clear.

Add the methi/fenugreek leaves & the hot peppers to the pan & toss till everything is well combined. Cover & cook for about 10 minutes at medium heat.

After the dal/lentil is cooked, add the dal/lentil to the pan along with the onion, garlic & the leaves. It has to be  soup consistency, not like a thick paste, so add water if you need to at this time.

Taste for salt. Add if needed. Cover & cook at medium heat for about 8-10 minutes.

Finish off with adding a fresh lemon juice.

Serve with Roti/flatbread or Rice.

Methi dal 3

A comfort food!


Methi Seeds & The Lentil are both considered Legumes. Sending to MLLA # 14 hosted by creator Susan of The Well Seasoned Cook.
To: GYO #34 hosted by the creator Andrea.
To: The Chard Challenge, hosted by Indosungod at Daily Musings.




Related Posts:

Simply Seasoned Red Lentils – A Taste of Home

Roasted Vegetable Stew with Coconut Milk

Spinach Soup with Potato & Fried Garlic



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