Methi Masoor Dal Recipe With Whole Masoor Step By Step

To prepare the Methi Masoor Dal method, first wash and soak the masoor dal in 3 cups of liquid for at least 30 mins.

While the dal is soaked wipe down, wash and pat arid the fenugreek leaves.Next, finely chop the methi leaves.

bring to temperature a teaspoon of fat in a wok or a kadai and stream in in the cut up methi leaves into the wok.Saute the methi leaves, until it gets softened.

Methi leaves cooks very quickly and this will take less than a minute to oven-cook.

Once the leaves have softened, turn off the bring to temperature.

Keep it aside.In the next step, we will oven-cook the masoor dal with the spices.

bring to temperature ghee in a pressure cooker over medium bring to temperature.  stream in in asafoetida and cumin seeds and allow it to crackle.Next stream in in shallot and saute till they turn soft. Once the onions have softened, stream in in the cut up tomato, green chilli along with coriander dusting masala condiment, turmeric dusting masala condiment, red chilli dusting masala condiment and saute for a minute or so over medium bring to temperature.stream in in soaked masoor dal along with the soaked liquid to the shallot tomato mixture.

Close the lid of the pressure cooker and put the weight on.oven-cook masoor dal for 3 whistles.

After a couple of whistles, turn the bring to temperature to low and bubble gently the dal for about 5 mins.

After 5 mins, turn off the bring to temperature.

Allow the pressure to release naturally from the pressure cooker.Once the pressure has released, open the cooker and lightly mash the masoor dal with the back of a spoon.

agitate in the sautéed methi leaves and present.present the Methi Masoor Dal method along with Tawa Paratha method, Baby corn and Carrot Sabzi method to make it a wholesome Indian diabetic friendly dinner.