Kasuri methi or dried methi leaves dal recipe - Kasuri methi dal is one of the most easiest dals which I make often. This dal is nutritionally rich with dal's proteins and kasuri methi's vitamins and minerals. This toatally guilt free dal is a great accompaniment for hot rice along with kadai gobi beans, chutney powder with curds, pickles and papad as side dishes. You can try this dish with fresh methi / fenugreek leaves and toor dal or split green gram with skin or chilkewali moong dal combination, either way it tastes great. By the way, I would like to explain in short about the kasuri mehi. Kasuri methi is nothing but dried fenugreek leaves.When these leaves are in season, buy them in large quantity, separate the leaves from the stem and dry them under Sun nicely. Then store these dried leaves in an airtight container. You can also use shop bought kasuri methi for this dish.
1 cup toor dal
1 tbsp oil
1 green chilly
1 tsp mustard seeds
1 tsp cumin seeds
8-10 curry leaves
2 tsp chilly powder
1/2 tsp turmeric powder
1 large sized tomato, chopped
1/ 4 cup of kasuri methi
Kasuri methi dal recipe
- Pressure cook the toor dal and tomato with 2½ cups water. Take 3-4 whistles and then on a low flame for about 5 minutes.
- The cooked dal should be soft and mashable. When the pressure releases, remove the vessel from the cooker and mash the dal lightly and set aside.
- Heat the oil in a pan and add the mustard seeds and allow to splutter. Then add the cumin seeds and curry leaves. When the cumin seeds crackle, add the asafoetida, chilly powder and saute for a while.
- Then add the cooked dal and adjust the consistency of the dal by adding required amount of water. Add the turmeric powder, salt and kasuri methi.
- Mix well and bring the dal to boil and then simmer on low flame for 3-4 minutes.
- Serve kasuri methi dal hot with steamed rice along with sabzi, papad, pickle and chutney.