We, south Indians, usually don't make the main dish of our meal with Chana Dal, do we? We rely more on Toor Dal or Moong Dal, right? But this combination of Chana dal and Methi leaves is very popular in the Northern areas of India and a very delicious one at that.
A few months back, I had tried the combination of chana dal and tomatoes but didn't blog about it as the picture was not a great one. I plan to make it again and post it here. We loved the usage of Chana Dal so much that I thought I should try Chana Dal with Methi leaves this time. The burst of flavors was just unbelievable. It had a mild methi flavor and the chana dal gave a special crunch. Also this is truly nutritious, tasty and a very good low glycemic index food for diabetics. This recipe has since become so special to me because my kids loved this just as much as we did (which is very rare :)). Here is how you can enjoy this too..
Ingredients -
Methi leaves washed, chopped 1 cup (1 cup = 240 ml)
Chana Dal/Senaga Pappu 1 cup
Tomatoes, Chopped 1/2 cup
Dhania-Jeera Powder 3/4 tsp (Or as per taste)
Red Chilli Powder 1/2 tsp (Or as per taste)
Garam Masala 1/4 tsp (Or as per taste)
Turmeric 1/4 tsp
Salt as per taste
Seasoning (Oil 2 tsp, Jeera 1 tsp, Finely Chopped Garlic 1 tsp)
Method Of Preparation -
Cook Chana Dal al dente (cooked firm not mushy) either on the stove top or in a pressure cooker using adequate water(I used 2 cups of water in a pressure cooker). Drain any excess water. [Retain the water if you want the resultant dal as a gravy.]
In a heated pan, add oil and the rest of the seasoning. Saute the garlic till it attains a golden brown hue.
Add tomatoes and cook they are mushy. Add in the chopped fenugreek leaves and mix well.
After the methi leaves are well cooked, add in coriander-cumin powder, turmeric, red chilli powder and salt.
After the mixture comes together, add the cooked chana dal and mix well.
Finally sprinkle some garam masala, cover with a lid and let the flavors blend in.
Remove from fire and serve hot/warm with some steaming hot rice. I loved to eat it as is with some curd/yogurt :)
Sending this delicious dal to 'Design A Menu - 2' happening here at Tamalapaku. I shall post the entire menu for the event after I individually post all the recipes. So keep checking this space!!
Also sending to PJ's Herbs and Flowers - Fenugreek Leaves hosted by Kalyani.
Preparation Time 30-40 min
Serves 3-4 Adults
A few months back, I had tried the combination of chana dal and tomatoes but didn't blog about it as the picture was not a great one. I plan to make it again and post it here. We loved the usage of Chana Dal so much that I thought I should try Chana Dal with Methi leaves this time. The burst of flavors was just unbelievable. It had a mild methi flavor and the chana dal gave a special crunch. Also this is truly nutritious, tasty and a very good low glycemic index food for diabetics. This recipe has since become so special to me because my kids loved this just as much as we did (which is very rare :)). Here is how you can enjoy this too..
Ingredients -
Methi leaves washed, chopped 1 cup (1 cup = 240 ml)
Chana Dal/Senaga Pappu 1 cup
Tomatoes, Chopped 1/2 cup
Dhania-Jeera Powder 3/4 tsp (Or as per taste)
Red Chilli Powder 1/2 tsp (Or as per taste)
Garam Masala 1/4 tsp (Or as per taste)
Turmeric 1/4 tsp
Salt as per taste
Seasoning (Oil 2 tsp, Jeera 1 tsp, Finely Chopped Garlic 1 tsp)
Method Of Preparation -
Cook Chana Dal al dente (cooked firm not mushy) either on the stove top or in a pressure cooker using adequate water(I used 2 cups of water in a pressure cooker). Drain any excess water. [Retain the water if you want the resultant dal as a gravy.]
In a heated pan, add oil and the rest of the seasoning. Saute the garlic till it attains a golden brown hue.
Add tomatoes and cook they are mushy. Add in the chopped fenugreek leaves and mix well.
After the methi leaves are well cooked, add in coriander-cumin powder, turmeric, red chilli powder and salt.
After the mixture comes together, add the cooked chana dal and mix well.
Finally sprinkle some garam masala, cover with a lid and let the flavors blend in.
Remove from fire and serve hot/warm with some steaming hot rice. I loved to eat it as is with some curd/yogurt :)
Sending this delicious dal to 'Design A Menu - 2' happening here at Tamalapaku. I shall post the entire menu for the event after I individually post all the recipes. So keep checking this space!!
Also sending to PJ's Herbs and Flowers - Fenugreek Leaves hosted by Kalyani.
Preparation Time 30-40 min
Serves 3-4 Adults
Posts
Blog Directory
tho toor n moong r basics for us...i love chana dal curries!!! n do make them often alternatively!
Adding methi is a yummy choice!
Smitha
Smitha's Spicy Flavors
Dal looks very tasty and colorful. Great presentation as well.
Deepa
Hamaree Rasoi
Great one. Especially chanadal + methi combo. I cook chanadal until mushy like the regular toordal pappus and kids don't even realize that they are eating chanadal.
I've not cooked this combo ever, it's an interesting recipe.
You had me at methi- love it in anything n everything :)
US Masala
looks delicious dear :)
wow what a yummy dish... lov it...
DNSW: G Roundup
Event: Dish Name Starts with H
Delicious and yummy combo..perfect with some rotis..
looks delicious and healthy dal...
wow, looks great dear, love it :)
Wow looks delicious.