Garnish with cilantro/coriander leaves and serve with boiled rice or bread. In Indian households, dal is served with roti (Indian bread), rice, or dosa (an Indian sort of crepe made usually from rice flour batter and lentils)
Methi chole, the addition of methi or fenugreekleaves to good old chickpeas curry adds a fragrance and flavor that elevates it from a lay man’s food to a dish from a gourmet kitchen
I am talking about Marwadi/Rajasthani MethiMoongDal. Well, methileaves are available in abundance throughout the winters and the usage of it crafts the boring moong daal to be very appealing and appetizing
The batter is made with split moongdal/payatham paruppu ( with skin ) and to make it more flavorful and nutritious, I have also added some sauteed methileaves
In a pressure cooker cook the dalswith turmeric and water till the lentils are softened. Methidal or dal prepared with chopped fenugreekleaves and spices is one of the most healthiest side dishes o have with rice or rotis
The other dal that I have made with leafy vegetables are Muddi Palaya( Golaa Bhaji), Palak MoongDal, Simple Chawali chi Pale Bhaji or Stir fry with Cowpea Leaves
If you like this recipe, you may also try other delicious sabzis such as Jeera Aloo, Restaurant Style Mix Vegetable Sabzi, Lauki Chana Dal Sabzi or Rajma Masala
Here is how to make dali ani methi ambat with step by step pictures. Add the chopped methileaves, chopped tomatoes and place this container in the pressure cooker with some water in the bottom
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