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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
Cook Time20 minutes
Total Time30 minutes
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 and saute for a minute.
  • Add chili powder, coriander powder, turmeric 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