{"id":8520,"date":"2009-08-23T08:32:08","date_gmt":"2009-08-23T15:32:08","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=8520"},"modified":"2012-04-09T19:55:36","modified_gmt":"2012-04-10T02:55:36","slug":"methi-dal-lentil-soup-with-fenugreek","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/soups-and-salads\/soup\/methi-dal-lentil-soup-with-fenugreek\/","title":{"rendered":"Methi Dal (Lentil Soup with Fenugreek)"},"content":{"rendered":"


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\n\"Methi
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\nMore produce from my backyard. A few showers last month rejuvenated the plants & they are happy. It is Methi\/Fenugreek & Tomatoes this time.<\/p>\n

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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.<\/p>\n

Here are my Methi\/Fenugreek & the Tomato:
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\n\"Methi
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A Big Red:
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\n\"Tomatoes\"
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\nThe benefits of Methi\/Fenugreek\u00a0 are numerous.\u00a0 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<\/a>)
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Methi Dal (Lentil Soup with Fenugreek)<\/h3>\n


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Ingredients:<\/strong><\/em><\/p>\n

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


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    \nPreparation:<\/strong><\/em><\/p>\n

    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.
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    Wash the lentils till the water runs clear.
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    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.<\/p>\n

    Heat the oil\/ghee<\/a>. 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.<\/p>\n

    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.<\/p>\n

    After the dal\/lentil is cooked, add the dal\/lentil to the pan along with the onion, garlic & the leaves. It has to be\u00a0 soup consistency, not like a thick paste, so add water if you need to at this time.<\/p>\n

    Taste for salt. Add if needed. Cover & cook at medium heat for about 8-10 minutes.<\/p>\n

    Finish off with adding a fresh lemon juice.<\/p>\n

    Serve with Roti\/flatbread or Rice.<\/p><\/blockquote>\n

    \"Methi<\/p>\n

    A comfort food!
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    \nMethi Seeds & The Lentil are both considered Legumes. Sending to     MLLA # 14<\/a> hosted by creator Susan of The Well Seasoned Cook.
    \nTo:     GYO #34<\/a> hosted by the creator Andrea.
    \nTo:     The Chard Challenge<\/a>, hosted by Indosungod at Daily Musings.
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    \nRelated Posts:<\/em><\/strong><\/p>\n

    Simply Seasoned Red Lentils – A Taste of Home<\/a><\/strong><\/p>\n

    Roasted Vegetable Stew with Coconut Milk<\/a><\/strong><\/p>\n

    Spinach Soup with Potato & Fried Garlic<\/a><\/strong><\/p>\n


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