Tuesday, August 2, 2011

Methi Dal (Fenugreek Leaves in Lentil Soup)

Legume is the main source of  protein for vegetarian, as I eat more of vegetarian food, I use a lot of it in my cooking.

I like it in Dal with some fresh vegetables, since I have some fenugreek planted in the garden this year, I made this Methi Dal (Fenugreek Leaves in lentil soup) with the fresh harvest this afternoon!

1/3 cup Yellow lentil or Split Moong bean
1/3 Bombay Onion (Cubed)
1/3 Tomato (Cubed)
1/2 Carrot/Cauliflower
2 Green Chillies
1/4 tsp Tamarind paste

Salt to Taste
1/4 tsp Turmeric Powder

For Tempering:
4-5 Fenugreek seeds
1-2 dried Chilli (Optional)
4-5 Curry Leaves
1/4 tsp Cummin Seeds
1/4 tsp Mustard Seeds
1/2 tsp Chilli powder
1 -2 tbsp Vegetable

Wash the lentil, add 1 cup of water with the cubed onion, tomato, slice chilli, vegetable, tamarind paste, turmeric powder and salt, pressure cook the lentil for 10 minutes, release gas naturally.

While the pressure cooker working on releasing gas, prepare tempering (Tadka).

In a small sauce pan, or a microwavable bowl, add fenugreek seeds, curry leaves, cummin seeds and mustard seeds with 1-2 tbsp of vegetable oil, microwave for 1 minute 30 seconds, add chilli powder, and microwave for another 30-45 seconds.

If the tempering is make on stove,  heat up accordingly, and do the same thing as you would with microwave.

Pluck, clean fenugreek leaves, open the pressure cooker, and continue heating up the dal without lid, when it start boiling, add fenugreek leaves, cook for about 1-2 minutes and pour the tempering over the soup.

Taste it, adjust salt if needed.

Serve with bread or rice.

中文版,For Chinese, Click --》葫芦巴豆糊


  1. The fresh leaves are normally less bitter than the dried version.

    But the dried version smell much better than the fresh.