Tuesday, July 11, 2006

ARF/5-a-Day #28 - Methi dal with two dals

This is a homely, everyday dal that tastes and smells heavenly. All you need to pair with it is some ghee, hot plain rice and a nice spicy pickle like mango avakkai... bliss on a plate! The dal's usually made with tuvar dal, but I had a little bit of the salmon-pink masoor dal left in the jar (I like to thoroughly wash and clean my storage jars before putting in a new pack of whatever food stuff), so I added that to the tuvar dal I was using - thereby getting extra protein in the recipe and extra space in my cupboard!

This is my entry for the
ARF/5-a-Day event hosted by Cate.

Recipe for:
Methi dal with two dals

1 bunch methi (fenugreek) leaves, washed and chopped (1 cup)
1 cup cooked tuvar/toor dal, mashed
1/4 cup masoor dal, uncooked
2 tomatoes, chopped
1 large onion, chopped fine
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp whole cumin seeds
2 tsp oil
3-4 fresh green chillies, minced (to taste)
2-3 dried red chillies (optional)
Salt to taste
3-4 cups water

For tempering and garnish:

1 tsp ghee
1/2 tsp garam masala
1/2 tsp cumin seeds
1 tbsp fresh coriander leaves


1. Heat the oil in a pan and fry the cumin seeds and dry red chillies for 30 seconds.

2. Then add the ginger garlic paste and green chillies and fry for 1 minute or so.

3. Add the chopped onions and saute, stirring well, until the onions begin to go soft and brown.

4. Put in the chopped tomatoes, fry for 2-3 minutes, then add a cupful of water and cook till the tomato-onion mixture turns into a thick sauce.

5. Now add the methi leaves and stir.

6. Then put in the masoor dal, add another cupful of water and cook covered on medium-low heat till the masoor dal is cooked.

7. Mix the cooked tuvar dal with 1 cup water to make a pourable paste. Add that to the methi along with the coriander powder and salt to taste, and stir well.

8. Let the dal come to a gentle bubbling boil; let it cook on low heat for 7-8 minutes.

9. In a small pan, melt the ghee. Sizzle the garam masala and the cumin seeds for 30 seconds, then pour the tempering on the dal. Sprinkle with coriander leaves and serve hot with rice and pickles.


Anonymous said...


A very unusual way of making dal. I never heard of it. We generally cook the dal in cooker along with methi and then give a tadka.

Very interesting. I'll definetely try this sometime. Looks like time consuming as things take time to get cooked in kadai.


Anonymous said...

Hi Sushma

Please note that the tuvar dal is cooked in the pressure cooker separately, so the rest of the recipe does not take long to make.

Meeta K. Wolff said...

This looks good Shammi. Antother of you dal recipes I have to try out!

Anonymous said...

I always cook my dals in a pot and never in the pressure cooker( I started to cook that way because my pressure cooker broke and after that i found that dals which are not pressure cooked but slow and gentle taste much better and retain a lot of energy..just my thought).But shammi why is one dal pressure cooked and the other added raw?? is it because masoor cooks faster than tuvar??

Anonymous said...

Eve: You're right on both counts. One, dals not cooked in a pressure cooker taste better and are less prone to mushing - but I use a pressure cooker when I dont have enough time or patience :)

Two, masoor dal added raw precisely because it cooks so quickly! (Plus it was a last-minute addition on my part) :D

Menu Today said...

Hi Shammi,
Different way of making dal. Thanks for sharing.

Anonymous said...

Mmm. Methi dal!

I just made a dal the other day with a half and half mixture of moong dal and masoor dal. I find that the moong keeps its shape and texture better, while the masoor cooks into a puree, so the dal has a nice texture. Not completely pureed, but still nice and smooth.

I seasoned it with hing and a bit of grated ginger and turmeric as it cooked, then I added shredded chard leaves, quartered cherry tomatoes and a tarka of mustard seeds, cumin seeds, onion, garlic and chile at the end.

It turned out really well. The chard, while not nearly as flavorful as methi, still had a great flavor that really complemented the dal. And, of course, my fresh cherry tomatoes make everything so much better!

Meeta K. Wolff said...

Me again, Shammi. Didn't want you to miss my Blogger Postcards from the World game!

RP said...

I love dal with greens. This is a new recipe. Beautiful pictures.

Sowjanya said...

I love your recipe with two types of dal.

Unknown said...

This 100% looks very yummy and a very healthy choice...

I often mix in Palak and make what i call Dal Palak... with masoor dal only...


Thanks for writing about this one

Annita said...

Looks delicious Shammi..Thanks for this..

Vaishali said...

Hi Shammi,
I often make this preparation (sans Masoor dal, though). However, I keep it thick and serve it with Bhakris (Jowar/Bajra Rotis). It's a meal idea from my father's family. Will blog about it sometime.
Btw, I think I carry the same gene that you do, which compells us to wash jars before a new batch/anything else is put in. :)