Methi Daal

Methi Daal is a flavorful and nutritious Indian lentil dish infused with the aromatic taste of fenugreek leaves. Rich in protein and packed with vitamins, it's a wholesome option for a satisfying dinner.

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 - 1 teaspoon, minced
• Green chili - 1, slit
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Oil (or ghee) - 1 tablespoon
• Water - 600 ml

Steps

1. Rinse the split moong dal under running water until the water runs clear, then soak it in water for about 15 minutes.
2. In a pot, heat the oil over medium heat and add the cumin and mustard seeds. Once they start to crackle, add the chopped onion and sauté until golden brown.
3. Add the ginger, garlic, and green chili to the pot, and sauté for another 2 minutes until fragrant.
4. Add the chopped tomato and turmeric powder, cooking until the tomatoes soften.
5. Drain the soaked dal and add it to the pot along with 600 ml of water. Stir well and bring to a boil.
6. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the dal is cooked and soft.
7. Stir in the fresh methi leaves, salt, and garam masala. Cook for an additional 5 minutes.
8. Serve hot with rice or chapati.

Nutrition

• Calories: 320
• Protein: 16 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.6 L

Health Benefits

• High in protein, making it great for muscle health and recovery.
• Rich in dietary fiber, aiding in digestion and promoting a healthy gut.

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