Fenugreek Dal/Methi Toor Dal
Classic Indian comfort food combination of Dal and Rice makes a complete meal especially with the addition of Boondi Raita.
Servings: 4
Calories: 331.78kcal
Ingredients
- 1 cup toor dal split pigeon peas
- 1/4 teaspoon ground turmeric
- 3 cups water
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 chopped onion
- 1 chopped tomato
- 1 cup firmly packed fenugreek leaves methi
- 1 tablespoon lemon juice
- 1/4 teaspoon red chile pepper cayenne pepper
- salt to taste
- 2 tablespoons finely chopped cilantro
- Boondi Ingredients:
- 1 1/2 cups plain yogurt
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon salt
- 1/4 teaspoon red chile pepper cayenne pepper
- 1 1/2 cups boondi fried chickpea snack available at Indian supermarkets
- 1/4 teaspoon garam masala
- 2 tablespoons pomegranate seeds optional
Instructions
- Let's first make the dal
- In a saucepan, combine toor dal with water and turmeric. Bring to a boil. Simmer until beans are tender, about 20 minutes.
- Using an immersion blender, partially puree the cooked peas.
- In a large skillet, heat oil. Add cumin seed. Add onion. Once softened, add tomato and fenugreek. Cook until tomatoes are soft and mushy. Add cooked dal, cayenne pepper, lemon juice,salt and 1/2 cup of water. Stir to combine and simmer for 10 minutes.
- Add cilantro and stir to combine.
- To make the raita, whisk the yogurt with the cumin, salt and red chile pepper.
- Add boondi and stir to combine.
- To serve, garnish with garam masala and pomegranate seeds (if using)
Notes
Add more or less water, depending on how soupy or dry you prefer your dal consistency.
Nutrition
Calories: 331.78kcal | Carbohydrates: 45.93g | Protein: 17.38g | Fat: 11.67g | Saturated Fat: 2.37g | Sodium: 1055.5mg | Fiber: 14.39g | Sugar: 6.29g
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