Wednesday, November 20, 2013

Mix daal with Methi (Fenugreek flavoured Daal)

Hi, readers!! How are you doing!
It's been a long time since my last post. Was off to home for the most festive season for Bengalis. Yeah... It's "Durga Puja" ...followed by "Lakshmipuja", "Kaali puja" and "Bhai phonta". 
Just a week I came back and still feeling my best part left there at home! Most of unlucky people who are bound to stay away from home must go through this... however!
Trying my best to sync myself with the flow ..
Starting with a simple but healthy & hearty daal. Made a mix daal other day. Didibhai (my SIL) insisted me on buying the packet of mixed lentils and gave me the recipe and a large pouch of sun-dried methi leaves (fenugreek leaves), she made specially for me. I just love the flavour of that green. The recipe she gave me, was flavoured with garam mashala which I replaced with methi. It tasted really good.

I bought mix-lentil packet which had "chana daal", "moong daal" (both split green moong with skin and split yellow moong), "musoor daal" (with skin and without skin), "urad daal" (both split black urad daal with skin and split white urad daal) and "toor daal".

Ingredients for Mix daal with Methi :

  1. Mixed lentil 1 and 1/2 cup (it serves 4 person)
  2. Red onion 1 medium (finely chopped)
  3. Tomato 1 large (finely chopped)
  4. Green chilli 3 (finely chop 1 of them)
  5. Garlic 3 fat cloves (paste)
  6. Ginger 1/2" ( make a paste together with 2 green chilli and garlic mentioned above)
  7. Dried methi leaves a fistful (add only 1 table spoon if you are using store bought kasoori methi)
  8. Whole cumin seed 1 tea spoon
  9. Cumin & coriander powder 1/2 tea spoon each
  10. Turmeric powder as needed
  11. Kashmiri chilli powder 1/2 tea spoon
  12. Salt and sugar according to taste
  13. Cooking oil 1 and 1/2 table spoon
How to prepare Mix daal with Methi :
  • Soak lentil for couple of hours. Wash properly under running water and boil with salt and turmeric powder. Boil until lentils are well cooked and soft but not mushy.
  • Heat oil in a pan and temper with cumin seed. Fry onion until pinkish and translucent. Add tomato next and fry until tomato looks mushy. Add ginger-garlic paste, cumin and coriander powder. Cook until raw smell disappears and oil separates.
  • Add little turmeric powder and kashmiri chilli powder followed by required salt and sugar. Mix well and mix with boiled daal.
  • Add little water if needed. But don't add too much water. Bring it to shimmer. Add methi leaves. Shimmer it covered over lowest heat for 4-5 minutes. Keep checking in between and scraping the bottom of the pan. 
  • Turn off the heat once you get right consistency of daal. Garnish with chopped green chilli and ginger juliennes.
  • Serve hot with chapatti or plain steamed rice.

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  1. 'M making it today itself for dinner!!! Ummm... no chapati or steamed rice, I'm making khooba roti with it :)

    1. Wowww! Too good Shruti and thank you a LOT!! <3


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