by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 90 cookbooks
This recipe has been viewed 68618 times
This dal serves a dual purpose it's extremely good for people with heart ailments along with diabetes as methi helps to control blood sugar levels. I have added ginger and garlic to this dal which gives the perfect spice effect and helps to avoid the need of oil-laden pickles. Serve hot with Stuffed Soya Parathas.
- Wash and soak the dal in water for an hour. Drain and discard the water. Add 2 cups water and cook in a pressure cooker for 10 to 15 minutes till the dal is cooked.
- Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.
- Add the onions, garlic, ginger and green chillies and cook till the onions are translucent.
- Add the fenugreek leaves and sauté over high flame for 1 minute.
- Add the tomatoes, chilli powder and turmeric powder and cook for 2 to 3 minutes.
- Add the cooked dal and salt and allow the dal to come a boil. Simmer for 4 to 5 minutes.
- Add the lemon juice, mix well and serve hot.
Nutrient values (Abbrv) per serving
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