North India

Methi dal

Name: Methi dal
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 3/4 cup toor dal (split pigeon peas); 1 bunch chopped fenugreek leaves; 3 1/4 cups water; 1 chopped tomato; 4 cloves chopped garlic; 1 slit green chilli; 1/2 tsp cumin seeds; 1/4 tsp turmeric (ground turmeric); 1/2 tsp red chilli powder (indian red chili powder); a pinch asafoetida; 1 tbsp ghee; 1 tsp salt

Toor dal with fresh fenugreek. Gently bitter, very garlicky, deeply comforting.

30 minTime

10 gProtein each

mediumSpice

Methi in the dal2 chapters · 1 min read

Make it your way

Grandma's wayToor dal, fresh methi and garlic tadka.

The original

187kcalsame

10 gproteinsame

6 gfibresame

30minutessame

Methi dal, home style.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¾ cup

Fenugreek leaves1 bunch, chopped

Water3¼ cups

Tomato1, chopped

Garlic4 cloves, chopped

Green chilli1, slit

Cumin seeds½ tsp

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)½ tsp

Asafoetidaa pinch

Ghee1 tbsp

Salt1 tsp

Method

4 steps

1Pressure cook toor dal with water, turmeric, tomato and salt for 3 whistles. Let the pressure release naturally.
2Whisk the dal and add methi. Simmer 5 minutes.
3Heat ghee, add cumin, asafoetida, garlic, chilli and red chilli powder.
4Pour the tadka over the dal.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Methi dal

Toor dal with fresh fenugreek. Gently bitter, very garlicky, deeply comforting.

30 minTime

10 gProtein each

mediumSpice

Methi in the dal2 chapters · 1 min read

Make it your way

Grandma's wayToor dal, fresh methi and garlic tadka.

The original

187kcalsame

10 gproteinsame

6 gfibresame

30minutessame

Methi dal, home style.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¾ cup

Fenugreek leaves1 bunch, chopped

Water3¼ cups

Tomato1, chopped

Garlic4 cloves, chopped

Green chilli1, slit

Cumin seeds½ tsp

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)½ tsp

Asafoetidaa pinch

Ghee1 tbsp

Salt1 tsp

Method

4 steps

1Pressure cook toor dal with water, turmeric, tomato and salt for 3 whistles. Let the pressure release naturally.
2Whisk the dal and add methi. Simmer 5 minutes.
3Heat ghee, add cumin, asafoetida, garlic, chilli and red chilli powder.
4Pour the tadka over the dal.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Methi dal

Make it your way

Ingredients

Method

Methi dal

Make it your way

Ingredients

Method

Make it a meal