Methi Masoor Dal Recipe With Whole Masoor

Step 1: To prepare the Methi Masoor Dal Recipe, first wash and soak the masoor 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 a minute 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 masoor dal with the spices

Step 10: Heat ghee in a pressure cooker over medium heat

Step 11: Add asafoetida and cumin seeds and allow it to crackle

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

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

Step 14: Add soaked masoor 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 masoor dal for 3 whistles

Step 17: After a couple of whistles, turn the heat to low and simmer the dal for about 5 minutes

Step 18: After 5 minutes, turn off the heat

Step 19: Allow the pressure to release naturally from the pressure cooker

Step 20: Once the pressure has released, open the cooker and lightly mash the masoor dal with the back of a spoon

Step 21: Stir in the sautéed methi leaves and serve

Step 22: Serve the Methi Masoor Dal Recipe along with Tawa Paratha Recipe, Baby corn and Carrot Sabzi Recipe to make it a wholesome Indian diabetic friendly dinner