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Dal Methi

Madhuri.Dixit's picture
Ingredients
  Red lentils 1 Cup (16 tbs)
  Split peas 1⁄2 Cup (8 tbs)
  Safflower oil 2 Tablespoon
  Fenugreek seeds 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), chopped
  Onion 1 Small, finely chopped
  Turmeric 1⁄4 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Water 3 Cup (48 tbs)
  Cooked spinach/150gram frozen spinach 1 Cup (16 tbs)
  Sugar 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Lemon juice 1 Tablespoon
  Chopped coriander 1 Tablespoon (For Garnish)
Directions

Soak lentils, split pea in water overnight, drain, set aside.
Heat oil in pan, add fenugreek seeds, garlic, saute until golden brown.
Add onion, saute until transparent.
Add lentils, turmeric, chilli, cook on high for 1 minute.
Add water, bring to boil, cover, simmer on low, stir occasionally, until lentils are tender (approx 12-15 mins).
Stir in spinach, sugar, salt, lemon juice, bring to boil, cook for 2 mins.
Adjust salt, chilli to taste.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Restriction: 
Vegan, Vegetarian
Ingredient: 
Methi
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
6

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