Fry

dadi's methi daal

by:
January  5, 2011
0
0 Ratings
  • Serves 4
Author Notes

my grandma, dadi, makes this dal soup with methi, fresh green fenugreek, which is in season right now in bombay (winter). —janki

What You'll Need
Ingredients
  • 1 cup toor dal (in english, split pigeon pea lentil) or another dal lentil, washed and picked through
  • 2 medium onions, chopped
  • 1 1/2 stick cinnamon
  • 2-3 cloves
  • 2 cloves garlic, chopped
  • 1 inch pieces ginger, chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons dried coconut
  • 4 tablespoons ghee (clarified butter) or oil
  • 3-4 teaspoons curry powder
  • 1 bunch (medium) methi (fresh fenugreek), chopped fine
  • 1/2-1 teaspoons turmeric
  • 1 teaspoon sugar
  • 3-4 whole kashmiri chilis, deseeded
  • cilantro, chopped, for garnish
  • juice from 2 limes
Directions
  1. cook the toor dal (or other lentil of your choice) with a little water until the lentils are soft and tender but not too mushy.
  2. in a mixer/blender, make a paste of chopped onion, 1/2 cinnamon stick, cloves, garlic, ginger, cilantro, coconut, and red chiles.
  3. heat 4 tbsp. ghee or oil in a 4 quart saucepan. fry the blended mixture for 3-4 minutes, then add the curry powder and fresh chopped fenugreek and cook for a few minutes more.
  4. add the turmeric into the mixture, cook for 30 seconds, then add the cooked daal and as much water as you would like, depending on how thick you like your daal. add salt to taste, and then add the sugar and lime juice.
  5. garnish with more cilantro and serve hot, with some brown rice.
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3 Reviews

janki
janki January 17, 2011
hi! i didn't realize i had any comments, so sorry about the delay! 1 bunch of fenugreek should be about 3/4 cup- 1 cup, chopped. i hope you like the recipe!
 
AntoniaJames
AntoniaJames January 13, 2011
Hello again, janki! I found frozen fenugreek at my favorite Indian grocer yesterday, but now need some guidance on how much frozen I should use, to equal the "one bunch" called for in your recipe. I have the toor dal, and everything else, and am eagerly looking forward to making your recipe soon! Thank you so much. ;o)
 
AntoniaJames
AntoniaJames January 11, 2011
This looks so good! Is there some substitute in the U.S. for fresh fenugreek of which you are aware? Thanks so much. I do hope to try this recipe soon!! ;o)