Urad Dal With Fresh Methi | How To Make Urad Ki Daal

Urad Dal With Fresh Methi/ Methi Wali Urad Daal- Delicious white lentil cooked with flavorful fresh Fenugreek

Urad dal is a favorite daal in North India specially In Punjab it is cooked 2-3 times in a week. Usually urad dal is cooked with tomato and basic spices and served with roti or parathas. Urad daal is very nutritious but slight heavy to digest. A good amount of ginger , cloves and hing .

Making Urad dal is quite easy but you have to be careful about the cooking time. If it is over cooked then it may turn mushy and quite slimy , it is preferred slight khili khili/each grain cooked but remains separate. In few states of  Gujarat they even prefer it soft and mushy.

Addition of fresh fenugreek leaves gives a nice taste and aroma to this urad daal. You can adjust the quantity as per your taste. Lemon juice gives a nice tangy so do add it.

You can enjoy this Methi wali Urad daal with tandoori roti, paratha or Naan with some curd and pickle on side. Add a tsp of Pure Ghee on top of daal before serving.

You can also check these delicious recipes-

• Gajar Gobhi Shalgum Ka Achar
• Amla and Dhaniya Chutney
• Date and Almond Milk
• Gobhi Ka Paratha
• Golpapdi/ Sukhdi

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5 from 3 votes

Urad Daal With Fresh Methi/ Methi Wali Urad Daal-

Urad Daal With Fresh Methi- Delicious white lentil cooked with flavorful fresh Fenugreek

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Lunch, Lunch box Recipe, Main Course

Cuisine: North Indian Cuisine, Punjabi Cuisine

Keyword: Dal, fresh methi, punjabi urad daal, urad dal, urad ki daal

Servings: 4 person

Author: Anjana Chaturvedi

Ingredients

• 1 cup white lentil/Dhuli Urad Ki daal
• 2 medium Tomato / Tamatar chopped
• 2 cup Fresh Fenugreek / Hari Methi
• 2 Green chilies
• 1 tbsp Ginger / Adrak chopped
• 3/4 tsp Turmeric Powder / Haldi Powder
• 1 tsp Red chili powder
• 1.5 tsp Coriander Powder / Dhaniya Powder
• to Taste Salt / Namak
• 1/4 tsp Garam Masala Powder
• 2 tbsp Clarified Butter / Desi Ghee
• 4 tbsp Cooking Oil
• 1.5 tsp Cumin Seeds / Sabut Jeera
• 1/4 tsp Asafoetida / Hing powder
• 4 Dried Red Chilli, Whole
• 1 Bay Leaves / Tej Patta
• 5 Peppercorns / Sabut Kali Mirch
• 1 tbsp Lemon Juice
• 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya

Instructions

• Wash and soak Urad daal for 10 minutes.
• Prick the leaves of fresh fenugreek and wash them well
• Heat oil in the pressure cooker and when it become hot add cumin seeds and asafoetida.
• Now add Peppercorn and bayleaf and then add the pureed or chopped tomatoes ,
• Add salt and cover with a lid and let them become soft and mushy.
• when tomatoes become soft then add the chopped fenugreek leaves / methi leaves and saute for a minute.
• Add chili powder, coriander powder, turmeric, ginger and saute to mix.
• When oil start separating from the masala then drain the water from the soaked dal and add in the cooker along with ginger.
• Add around 2 cups of water (you can add less or more as per the consistency you want to have )and pressure cook for 2 whistles on high heat.
• When pressure cool down then open the cooker and add the lemon juice ,Garam masala and chopped coriander.
• Mix and serve with roti, naan or paratha.
• Drizzle some ghee on top before serving