Saturday, May 29, 2010

Methi in Chana Dal (Chana dal & Fenugreek curry)

I am back after quite a long break from blogging. About 2 days back I was reading about the Blog Bites (BB) event that is hosted at One Hot Stove, and this month's theme had me thinking of all those lurkers in my kitchen. Just as I was reading about this blog bites event, the first thing that came to my mind was Chana Dal. This is one dal that I don't use on a regular basis and is sitting ignored in one corner of my pantry. I also have a packet of methi (fenugreek leaves) that is patiently waiting in the freezer. I have been planning to use them for quite a while now, but obviously haven't used them yet.

Mom makes this methi dal that I simply adore. It is a such simple recipe, something that I treat as a comfort food. A perfect recipe to use up the ingredients in my kitchen that have long been waiting to be used. However, is not from any other blog, so I can't send it to BB. But coincidentally, I learned of an event hosted at Suma's blog. The theme for the event is Delicious Dals from India and guess what this methi dal perfectly fits the bill :)


(Serves 4)
1/2 cup chana dal
1 cup methi leaves (chopped)
Handful of raw peanuts (soaked for about 30 min)
1 tbsp gram flour
1/2 tsp cumin powder
1 tbsp coconut flakes
1 tbsp jaggery (more or less as needed)
4-5 dried kokum pieces
2-3 green chillies
Salt to taste
Tempering of 2 tsp oil

1. To start with, pressure cook methi, chana dal and peanuts.

2. Mash the cooked dal with the back of a ladle and then whisk in the gram flour to the mixture.

3. In another pot, make tempering and add to it chopped green chillies, kokum, the above mixture, salt, cumin, coconut flakes and jaggery.

4. Add about a cup of water (more if needed) and bring dal to a boil.

Serve with steamed rice or chapatis. The dal tastes the best when served hot. Now, I am sending this to off to Suma for the Delicious Dals from India event .


  1. This one is new to me. I got to learn about various dal preparations through this event. Thanks Amrutha for sending over this lovely dal.