Methi Daal / White Lentils with Fenugreek leaves

Methi Daal .... Mash Ki Daal ( White Lentils ) & Methi ( Fenugreek leaves ) cooked in a tomato based curry.

Methi Daal ( White Lentils with Fenugreek leaves )
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* Prep. Time : 15 minutes
* Cook Time : 45 - 50 minutes
* Serves : 4 - 6

Ingredients :

• 125 gm. Daal Maash ( White lentil )
• 250 gm. fresh fenugreek leaves ( Methi ), washed & roughly chopped
• 1/4 cup oil
• 1 small onion, thinly sliced
• 1/2 tsp. cumin seeds
• 1 tsp. ginger & garlic paste
• 1 tsp. coriander powder
• 1 tsp. red chillies powder
• 1/4 tsp. turmeric powder
• 1 tsp. salt ( or to taste )
• 1 medium tomato, finely chopped
• 2 green chillies, finely chopped
• 1 tsp. ginger, cut in very thin slices

Method :

• Wash & soak the lentil in water for about half an hour.
• Meanwhile, heat oil in a pan. 
• Add onion and fry on medium heat until it turns golden.
• Add cumin seeds; fry for few seconds.
• Add ginger garlic paste, coriander powder, red chillies powder, turmeric powder; fry for few seconds ( take care not to burn it ).
• Add tomato, salt and ( 1/2 cup ) water.
• Cover & cook on medium heat for 15 minutes until the tomatoes are softened & the water dries out.
• Cook, stirring frequently, until the mixture leaves oil.
• Add the soaked lentil, fenugreek leaves & water ( use less water as fenugreek leaves will release their own water ); stir well.

• Cover & cook on low heat until lentil is tender, but not mushy & the water is almost dry.
• Add green chillies & ginger.
• Serve with Chapati or Naan along with fresh salad.  

Sending this to My Legume Love Affair-36, an event created by Susan of The Well-Seasoned Cook and this month hosted by Aqua of Served with love

 
Thank you for stopping by. Hope you enjoy the recipe!!!