Methi Dal
90 Min
GF

Methi Dal

With winter in the rear-view window, fresh fenugreek (or methi) is about to go out of season. A slow cooked hearty dal is a great way to end the cold season while you can still get fresh fenugreek. With a strong punch of ginger and the acid from the tomatoes, this hearty dal can be eaten with bread, rice, alongside other vegetables or a piece of meat. Remember, fenugreek stems and leaves are both edible, you only need to discard the bottom 3 inches of a fenugreek bunch. The trick to making this dal right is to cook the lentils long and slow until they become creamy in texture entirely on their own. Then add all the seasonings, sit back and relish!

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Cook Time

1 hour and 30 minutes + soak time

Serves

4

Step 1
Soak the channa dal for 4 to 6 hours or overnight. Drain the water, add 4 fresh cups of water and bring to a boil. If any scum rises to the top, skim off and discard. Add the cinnamon stick, turmeric and salt then lower the heat, cover and simmer for 30 to 45 minutes. The lentils should be falling apart but not turn entirely to mush. Keep an eye on them through the cooking process. If it needs more water, add half a cup at a time.
Step 2
In a small frying pan over high at, warm the olive oil and pop the cumin seeds. Immediately, add the onion and cook it on medium heat for 5 to 7 minutes. Once the onions are translucent and light golden, add the garlic, ginger, tomatoes, jaggery and continue cooking for another 5 to 6 minutes on low heat.
Step 3
Add this masala to the dal and simmer the dal on low heat so it incorporates into the dal. Check and taste the dal ~ it should be thick and almost creamy tasting.
Step 4
Just before turning the heat off, add the chopped fresh fenugreek, cover and let the dal rest for 5 to 10 minutes.
Step 5
Drizzle a little more olive oil or ghee at the end then add chopped mint leaves, garnish with mint and pomegranate seeds and serve.

1 cup channa dal or yellow split peas

1 large stick cinnamon

1 teaspoon turmeric

1 teaspoon sea salt


4+ tablespoons olive oil or ghee

1 teaspoon cumin seeds

1/2 cup minced onion

2 teaspoons minced garlic

1 teaspoon red chile powder

3 tablespoons unpeeled minced ginger

1 cup canned crushed tomatoes or

2 cups fresh minced tomatoes

2 teaspoons jaggery or brown sugar


1 cup packed fresh minced fenugreek leaves and stems

Few mint leaves chopped and whole for garnish

1 tablespoon pomegranate seeds for garnish

Notes & Variations

  • Lentils should never be hard or even al dente. They should be cooked through to a soft consistency so how you cook the lentils before adding the masala is key to how the dal will taste. Better to err on the overcooked side than the undercooked.
  • If you do not have fresh fenugreek, add 1/2 cup dried fenugreek leaves. You will have to travel to an Indian or Middle eastern grocer to find fresh fenugreek.
  • To turn this dal into a soup, add double the amount of water and a touch more salt.
Tags:
90 Min
GF

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