Chana Methi Dal Recipe - Fenugreek & Split Bengal Gram Curry

Step 1: To prepare the Chana Methi Dal, first wash and soak the chana dal in 3 cups of water for at least 30 minutes

Step 2: While the dal is soaked clean, wash and pat dry the fenugreek leaves

Step 3: Next, finely chop the methi leaves

Step 4: Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok

Step 5: Saute the methi leaves, until it gets softened

Step 6: Methi leaves cooks very quickly and this will take less than 3 minutes to cook

Step 7: Once the leaves have softened, turn off the heat

Step 8: Keep it aside

Step 9: In the next step, we will cook the Chana dal with the spices

Step 10: Heat a teaspoon of oil in a pressure cooker over medium heat

Step 11: Add asafoetida and saute for few seconds

Step 12: Next add onion and saute till they turn soft

Step 13: Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and saute for a minute or so over medium heat

Step 14: Add soaked chana dal along with the soaked water to the onion tomato mixture

Step 15: Close the lid of the pressure cooker and put the weight on

Step 16: Cook chana dal for 5 to 8 whistles and turn off the heat

Step 17: Allow the pressure to release naturally from the pressure cooker

Step 18: Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon

Step 19: Stir in the sautéed methi leaves

Step 20: Transfer the Chana Methi Dal to a serving bowl

Step 21: Heat ghee in a tadka pan over medium heat; add the cumin seeds and the red chillies

Step 22: Allow the chillies to roast for a few seconds and pour the tadka for the Chana Methi Dal and serve hot

Step 23: Serve Chana Methi Dal along with Raita for a wholesome weekday lunch