Dal Methi Fry Curry

Dal Methi Fry Curry is a nutritious and aromatic Indian dish that combines protein-rich lentils with the unique flavor of fenugreek leaves. This hearty curry is perfect for a wholesome supper, offering both taste and health benefits in every bite.

Ingredients

• Split Yellow Moong Dal - 100 grams
• Fresh Methi (Fenugreek) Leaves - 50 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Green Chili - 1, slit
• Turmeric Powder - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Garam Masala - 1/2 teaspoon
• Coriander Powder - 1 teaspoon
• Cooking Oil - 2 tablespoons
• Salt - to taste
• Water - 400 ml

Steps

1. Rinse the moong dal under cold water until the water runs clear, then soak it in water for 15 minutes.
2. In a pot, heat the cooking oil over medium heat. Add cumin seeds and mustard seeds, and let them splutter.
3. Add the chopped onion and sauté until golden brown. Stir in the grated ginger, minced garlic, and slit green chili, cooking for another 2 minutes.
4. Add the chopped tomato, turmeric powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
5. Drain the soaked moong dal and add it to the pot, mixing well with the onion-tomato mixture.
6. Pour in 400 ml of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until the dal is cooked through and soft.
7. Stir in the fresh methi leaves and garam masala, cooking for an additional 2-3 minutes until the methi is wilted.
8. Adjust the seasoning if needed and serve hot with rice or roti.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• High in protein due to the moong dal, supporting muscle health.
• Fenugreek leaves are rich in antioxidants and help in digestion.

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