Indian
Indian - Dals and Soups
Methi Moong Dal (Fenugreek Lentil Stew)
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup moong dal
- • 2 1/2 cups water
- • 1 cup fenugreek leaves (methi), chopped
- • 1/2 tsp turmeric powder
- • 2 tbsp ghee
- • 1/2 tsp cumin seeds
- • 2 green chilies, slit
- • 1/2 tsp red chili powder
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the moong dal with turmeric and water until soft.
2
Phase 2
Heat the ghee, pop the cumin seeds, and sauté the green chilies.
3
Phase 3
Add the methi leaves and cook until wilted and dry.
4
Phase 4
Add the cooked dal, red chili powder, and salt; simmer 10 minutes.
5
Phase 5
Serve this hariyali methi dal hot with roti or rice.