Mung Methi Dal with Garlic Tadka, an absolute winter delight!

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As a child, I didn’t like Mung dal much. Everytime, my mum cooked it, I would tell her that it smells bad. Being such a foodie, I wonder why I did that, since I never made face for any kind of dish.

As I grew older, I started liking this dal. Mom used to cook it in various ways. I liked the variations like with spinach, onions etc. Most of the time I cook it with spinach leaves. Since I had fresh methi leaves in hand this time, I cooked the Ming dal with methi.

Methi is fenugreek leaves which are very nutritious. They reduce cholesterol and reduces the risk of heart disease. They aid in digestion and help in weight control. Helps control the sugar level in diabetes and helps in countering the acid reflux.

Serves : 4

Kitchen Equipments Required : A sauce pan with lid, chopping board, knife, stirring spoon, a shallow frying pan.

Ingredients :

Mung Dhuli : 1 cup (yellow husked and split)

Methi Leaves : 1 cup

Water : 3&1/2 cups

Turmeric powder : 3/4 tsp

Salt to taste

Garlic Tempering for Dal

Ghee : 1 tbsp
Asafetida / Hing : a pinch
Cumin seeds : 1 tsp
Mustard seeds : 1/4 tsp
Red chili powder : 1/4 to 1/2 tsp
Garlic : 1 tsp, finely chopped
Dry red chilli, whole : 2

Method :

  1. Clean, wash and soak mung dal in 1&1/2 cups water for 10 minutes.

  2. Meanwhile, clean, wash and chop the methi leaves roughly. Discard the stem part of the leaves.

  3. Take the sauce pan. Add soaked and drained mung dal, methi leaves, turmeric and salt with 3&1/2 cups of water.

  4. Being the dal to boil and then reduce the flame. Cook the dal on low flame with lid on, for 10-12 minutes till it’s soft but not mushed. Switch off the flame. Dal is ready. Check for salt and adjust accordingly. You may pressure cook the dal also in 2&1/2 cups of water.

  5. Preparing Garlic Tadka / Tempering : Heat ghee in a small shallow frying pan. Add hing, cumin and mustard seeds. Let the seeds splutter on lower flame. Once the seeds splutter, add finely chopped garlic to it. Sauté till garlic turns golden on lowest flame. Now add whole chillies and red chili powder. Switch off the flame.

Serving : Pour the cooked dal in the serving bowl. Add the garlic tempering / tadka on top. Serve hot with either rice or roti!

Enjoy a delicious meal with your family!

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  1. ooh sonal a question please, i just saw angies recipe which includes your special spice sachet, i need to cook this for tomorrow and obviously don’t know what your spice sachet contains, could you let me know so I can replicate it for the meal otherwise have a feeling it wont taste the same, please, my email is [email protected] if happy to mail it, pretty please, or if you could suggest an alternative if you don’t want to share your secret recipe heeh xx

  2. Sonal, this looks like the perfect comfort dish to me…isn’t it funny how we prepare foods that we just didn’t care for when we were kids? I wonder what makes us change… what makes our tastebuds decide one day that they like something that they hadn’t liked for years? I would love to try this, especially during these frigid temperature days.. I’d love to come home to that pretty bowl filled with your lovely mung dal. Lovely post, my friend.. <3

  3. That looks wonderful, is kasuri methi dried fenugreek? The dal looks satisfying and creamy and adding the tempered garlic as a garnish is delicious. I would love to scoop this up with roti.