Methi Dal/ Lentils Soup with Fenugreek Greens

methi dal

Methi Dal/ Lentils Soup with Fenugreek Greens

Methi Dal

Methi Dal is a protein rich main course item. Its a popular dish in India. In methi dal lentils are cooked with greens of fenugreek (leaves). This is one of the best food for diabetic patients. Methi dal is easy to prepare and hardly takes 15 minutes if you have left over dal.

This is one of my winter special recipe. In winter season we get abundant green leafy vegetables. and methi or fenugreek leaves are the one. If you are staying in metros like Mumbai, you may get all vegetables in every season. But we get more fresh ones in their respective season. That’s why they are cheaper than other season.

I love to make dishes with seasonal specialities. e.g. sarson ka saag (mustard leaves) and bathua saag (pig weed)are available only during winters season (even in Mumbai). So I try to make my dishes from such vegetables. Read my sarson ka saag, palak paneer, bathua raita recipe which are from my winter collection. Similarly carrots and peas have distinctive taste in seasonal varieties. I’m yet to complete my next batch of winter special recipes like gajar halwa, lauki halwa and peas soup recipe for my blog.

If you are looking for more methi recipes, read methi aloo fry, methi moong fry, methi matar pulao, methi paratha or thepla, methi palak kadhi.

easy and quick lentils soup

How to make methi dal?

Methi dal is one of my favorite dishes of methi greens. This is a comfort food and an one pot dish. You can make this as main course with roti, or rice. Or you can make it as a soup for those chilled winter nights. This is easy to prepare indeed.

Three step process for methi dal recipe:

  1. Pressurecook lentils for 2 – 3 whistles or till cooked.
  2. Saute fenugreek or methi leaves with onion, garlic and other spices.
  3. Mix cooked dal to the sauteed fenugreek and simmer for 5 minutes.

If you are making it fresh then pressure-cook the lentils along with leaves. I have taken yellow gram lentils (yellow moong dal) for this recipe. You can change the type of lentils in your recipe. However this tastes great and equally healthier option.

If you like this dal try other dal recipes

  1. Dal Palak or Spinach Lentils
  2. Punjabi Dal Makhani
  3. Green Gram (Moong) Dal
  4. Whole Masoor Dal

So lets make methi dal for lunch or dinner.

Methi Dal/ Lentils Soup with Fenugreek Greens

Easy to make Indian main course recipe is made with lentils and fenugreek leaves. Lentils are pressure cooked and mixed with sauteed leaves.
Prep Time10 mins
Cook Time15 mins
Resting time10 mins
Total Time35 mins
Course: Dal, Main Dish, Soups, Weightloss Recipe
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Dal, Lentil Soup, Low-carb Recipe
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 1/2 cup Methi Leaves Washed & chopped
  • Salt as per taste
  • 1/4 tsp Turmeric powder
  • 1 Medium Tomato Diced
  • Ghee/ Oil – 3-4 Tbsp
  • Cumin seeds – 1 tsp
  • Red Chilli – Dry 2-3
  • Coriander Powder –2tsp
  • Chilli Powder 1 tsp
  • Garlic – 5-6 buds crushed
  • Green Chilli- 1- 2 sliced/ chopped

Instructions

Method I

  • Wash dal properly and put in a pressure cooker. Add diced tomato and finely chopped methi leaves to it. Add turmeric powder & salt as per taste.
  • Pressure-cook for 2 – 3 whistles. Then let it cool before opening the lid.
  • Place a small pan on medium to low heat to make tampering. Put ghee or refined oil in it. Once the oil is hot put cumin seeds and let it crackle. Add a pinch of hing/ asafoetida. Put green chilli, red chilli and chopped garlic. Once garlic turns slight brown add coriander powder, chilli powder and immediately take out from the flame else the masala will get burnt. Then put the tadka in cooked dal and close the lid so that the flavour will be added to dal.
  • Garnish with finely chopped coriander leaves and serve hot with chapatti or rice.

Method II

  • Wash dal properly and put in a pressure cooker. Add diced tomatoes, turmeric powder & salt as per taste.
  • Pressure-cook for 2 – 3 whistles. Then let it cool before opening the lid.
  • Heat a small pan on high flame. Add ghee or refined oil. Once the oil is hot put cumin seeds and let it crackle. Add a pinch of hing/ asafoetida. Put green chilli, chopped onion & garlic.
  • Once garlic turns slight brownand onion becomes translucent, add chopped methi leaves. Saute for 2 minutes on high flame. Add 1/2 tsp salt. Add coriander powder, chilli powder and cook for another 5 minutes till leaves are cooked soft.
  • After the leaves are cooked well, add dal to the kadai. Mix well & simmer for another 5 minutes. Add chopped coriander leaves.

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Methi Dal
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Lauki Chana Dal

lauki chana

Lauki Chana Dal

Lauki Chana Dal

Lauki Chana Dal ki Sabzi or Bottle Gourd & Lentils Curry is a healthy dish. This is full of fiber and protein. Bottle gourd is a high source of dietary fiber and lentils are one of the richest source of proteins. So you will get high fiber and high protein. What a great combination if you are on your weight loss journey. This dish is not restricted to any regional cuisine. Its made in north, south, east and west. Lauki chana though it’s not a much loved recipe but you can still add variations to make this tastier. Normally its made with chana dal or bengal gram lentils. Well you can decide what consistency level you want in this dish.

Lauki chana dal for weight loss

Lentils have a special place in Indian cuisine. Its such a versatile item, it can be used in every dish you make. It can be used as appetizer, as dal, as curry as soup as flour batter for crepes, for fritters etc etc. They are count less actually.

One speciality of lentils is it’s always best accompany to the staple food of regional cuisine. Okay I ll explain. In east India staple food is rice. So we have best accompany Dal. In north india staple food is roti. What’s the best combination you have heard of North? Isn’t it Dal Roti. (When I say dal roti, one song comes to my mind. Dal roti khao prabhu ke gunn gaao 🙂 ) In south it’s sambar rice. They are light but since high protein keeps you full for longer, they actually helps in reducing appetite and craving for food.

I will write about Lentils & Oats Salad for weight-loss recipe. Keep following my blog for updates.

If you like this recipe also read:

Lets make this lauki chana ki sabzi.

Lauki Chana Dal

Lauki Chana Dal

This is easy to cook one pot recipe.
Prep Time5 mins
Cook Time10 mins
Total Time30 mins
Course: Dal, Main Dish
Cuisine: Indian
Keyword: Indian Dal
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 cup bengal gram soak them for 15 minutes
  • 1 onion chopped
  • 1 tomato chopped
  • 1 green chilli
  • 4 garlic pods minced
  • 1/2 inch ginger minced
  • 1 tsp cumin seeds
  • 2 tsp coriander powder
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp dry mango powder
  • 1 tsp salt or as per taste
  • 1 tbsp oil preferably mustard oil

Instructions

  • Heat oil in a pressure cooker. Add one pinch of asafoetida or hing. Add cumin seeds and let it crackle.
  • Add chopped ginger and garlic and saute for 30 seconds. Then add chopped onion and saute till translucent.
  • Add chopped tomatoes and cook for 1 minute more. Add all dry spices and mix well. saute for 1 minute on medium flame.
  • Add in chopped lauki and soaked lentils. Add in salt and mix well. Add 2 cup water to it and cook for 4 - 5 whistles. You can adjust water as per the thickness you want.
  • Turn off gas and open when cooker is cool. Add garam masala and dry mango powder and give it a good stir.
  • Add chopped coriander leaves. Serve hot with roti or rice.
    Lauki chana

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lauki chana dal
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Split Urad Dal Recipe/ Split Black Gram Lentils Soup

Urad Dal

Split Urad Dal Recipe/ Split Black Gram Lentils Soup

Urad Dal or Black Gram lentils are normally used in the famous punjabi cuisine Dal Makhani. However in my version of dal makhani on this blog, I have taken whole red lentils (sabut masoor dal)  instead of black grams (urad dal).

This urad dal is made from split black gram. Well whole black urad lentil take longer to get cooked than other lentils or dal. If you are planning to make something from whole urad dal, then you need to soak it over night. But this split urad dal is softer than whole ones and we can soak them for 2 hours to reduce cooking time. Also these black lentils tastes better when cooked like regular curry, i.e these are cooked with aromatic whole spices to enhance the taste and flavor.

Lentils are rich source of protein and gives us major portion of our required nutrition. For kids, we should include dal in their daily diet. I do make different types of dal at home. My kid doesn’t like dal. So I make dal paratha for him. These are high source of protein, fiber and many other essential nutrients. So we can not skip them from your meal for a healthy diet.

So lets make this easy urad dal in less than 30 minutes time span. To fasten the cooking process follow my ready to use curry paste. this will save almost 15 minutes of your cooking time. I follow this method to save time. You can anyways prepare the curry paste during your free time and store for 10 days in refrigerator. I call this as smart cooking.

Urad Dal Recipes

Split Urad Dal Recipe

Urad Dal is pressure cooked first and then cooked in Indian curry paste.
Prep Time10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Dal, Main Dish
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Dal, Low-carb Recipe
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 cup black gram
  • 1 onion
  • 1 tomato
  • 4 garlic cloves
  • 2 green chillies
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/4 tsp asafoetida powder
  • 2 tbsp coriander powder
  • 1 tsp red chilli powder
  • 1 bay leaf
  • 2 cloves
  • 2 cardamom
  • 1/4 tsp cinnamon powder
  • 1/4 tsp black pepper powder
  • 1/2 tsp salt

Instructions

  • Wash & soak dal for 1 hour. Then add in pressure cooker with 1/4 tsp turmeric powder and salt. Add salt as per taste. Also some salt will be added to the curry paste. Hence add accordingly.
  • Cook for 5 - 6 whistles. Then remove from heat & let it cool and open the lid of cooker. Strain out the lentils but don't discard that water. That will be used in following process.
  • Make a mixture of onion, tomato, ginger, garlic and green chillies into a smooth paste.
  • Heat 3 tbsp oil in a pan. once oil is hot add bay leaf, cloves, crushed cardamom and cumin seeds. Then add 1 crushed garlic and saute.
  • The spices will be aromatic in 30 seconds time. Then add the pureed onion and tomato. Saute for 5 minutes till they are cooked completely and leaves pan.
  • once its cooked add boiled dal to the pan and mix well. Add the dal stock to the pan and mix well. Add salt if required.
  • Simmer for 5 minutes. Add 1/2 tsp garam masala (optional) and chopped coriander leaves.

If you like lentils/ dal, read similar recipes on blog like sabut masoor dal, dal palak, methi dal, daalma, dhuli urad dal, hara moong dal, Lahsooni Dal, Lauki chana dal, moong masoor dal.

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Whole Masoor Dal / Indian Brown Lentils Soup

Whole Masoor dal

Whole Masoor Dal / Indian Brown Lentils Soup

Masoor Dal

Dal is a staple food in India. You can have this as soup, as main course with roti (flat bread) or with Rice. Its high source of protein and fiber. You will find large no of variety of lentils. Masoor dal is normally lighter and pink or light orange in color. But whole masoor or sabut masoor is light greenish brown or brown in color. These are the outer skin of lentils. Where as orange ones are split and dehusked masoor dal.

I try to make different types of dal each day. This adds variety to our meal. Again the different tampering adds additional flavor to the lentils. Regular tampering consists of cumin seeds and ghee along with other ground spices. Also hing or asafoetida plays an important role in any dal preparation as this adds that extra boost in flavor. But if you will add more of spices then it will dominate the taste of lentils.

But there are recipes which are cooked with spices. Read recipe of Dal Makhani. Adding spices to the lentils preparation makes this dish aromatic and more flavorful. So I love it that way also.

How to make whole masoor dal?

Whole masoor dal soup
whole masoor dal

When I make orange (split) masoor dal, I prefer to make it simple with tadka of ghee, cumin seeds, garlic, red chilli and corinader powder. Also I love to add a fist ful moongdal to the masoor dal preparation. Moong dal makes the consistency little thicker. Read my moong masoor dal recipe here.

But when it comes to sabut masoor dal or sabut urad dal, it tastes great with aromatic whole spices also. So I do make a curry paste of whole spices. This won’t be time taking as well.

I made a puree of following ingredients: 2 onion + 2 tomato + 1 inch ginger + 6 garlic + 1 green chilli + 1 inch cinnamon stick + 4 cardamom (elaichi) + 4 cloves + 8 black pepper + 2 tsp coriander powder + 1 tsp red chilli powder + 1 tsp Cumin powder

Then shallow fry this paste in ghee or refined oil (along with bay leaf) till it leaves oil from sides and cooked. Then add boiled masoor dal to the masala. Simmer for few more minutes so that the spices will be well absorbed.

whole masoor dal

This is easy and quick recipe also. Since it’s curried it makes a wholesome dish itself. You can add few vegetables if you want to make it more healthier soup. Read my Mexican Lentils Soup which was a combination of brown lentils and exotic veggies.

If you don’t like taste of whole spices, you can skip adding cinnamon, cardamom, cloves, black pepper. Rest method will be same.

Read other dal recipes:

  1. Dal Palak or Spinch & Lentils Soup
  2. Green Gram Dal
  3. Black Gram with Green Peas
  4. Methi Dal
  5. Mix Vegetable Lentil Soup

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

Whole Masoor Dal / Indian Brown Lentils Soup

This is a healthy Indian Dal which is served with rice and roti. Whole masoor dal or sabut masoor dal is cooked in aromatic spices. 
Prep Time5 mins
Cook Time20 mins
Resting Time30 mins
Total Time35 mins
Course: Dal, Main Dish, Soups
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Dal
Servings: 6 Servings
Author: Ipsa Faujdar

Ingredients

  • 1 cup whole brown gram lentils (masoor dal)
  • 1/2 tsp turmeric powder
  • 1 tsp salt or as per taste

Preparation of Curry Paste

  • 2 onion
  • 2 tomato
  • 1 green chilli
  • 1 inch ginger
  • 6 garlic pods
  • 1 inch cinnamon stick
  • 4 cardamom
  • 4 cloves
  • 6 black pepper
  • 3 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp cumin powder

Final Preparation

  • 3 - 4 tbsp ghee or refined oil
  • 1/2 tsp hing
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp dry roasted kasuri methi (powdered)
  • 4 - 6 tbsp coriander leaves (chopped)

Instructions

  • Wash and soak dal in water for 30 minutes. 
    Masoor dal
  • Then pressure cook in 1 glass water (add salt and turmeric powder) for 3 - 4 whistles. 
  • Let it cool and then open the lid. Don't strain out water even if it's not mushy.
    sabut masoor dal
  • In the mean while prepare the puree or paste with all ingredients mentioned under "preparation of curry paste" section above.
  • Heat ghee or oil in a deep pan or kadai. 
  • Add bay leaf and wait for 10 - 15 seconds so that it will be aromatic.
  • Then add the prepared curry paste and saute.
  • Add salt and cover with a lid for faster cooking. Stir in between.
  • Or saute without covering the pan. Cook until it becomes brown and leaves oil on sides.
  • Once this paste is cooked well, add boiled dal to the pan and give it a good stir. If required add 1 cup water more.
  • Simmer it for 5 - 7 minutes. Add crushed roasted kasuri methi. Stir occasionally.
  • Turn off heat and garnish with chopped fresh coriander leaves and 1 tbsp ghee on top and mix.
  • Masoor dal is ready. Serve with rice or roti or as soup.
    Whole Masoor dal

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Indian Lentils soup
Brown Lentils Soup
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Green Moong Dal Soup

Hara Moong Dal

Green Moong Dal Soup

Green whole moong bean (Green gram bean) is used both in savoury and sweet dishes. This dal is rich in protein and dietary fibres. This is best served with roti/ chapati (flattened bread) or steamed rice or jeera rice (cumin rice). Moong dal or green moong dal is one of the best when you are on diet for weightloss or even better for diabetic patients. 

This is healthiest form of plant protein and has amino acids which are considered as building blocks of protein. These are high source of nutrients including manganese, potassium, magnesium, copper, zinc and vitamin B. It’s rich in protein, and dietary fibre. This lentil is low in carbohydrates which differentiates it from the other lentils. Due to low glycemic index
this is one of the super foods for diabetic patients as it helps in regulating blood sugar.

How to make hara moong dal?

I make hara moong or green gram in two ways, i.e. both as dal and as curry. Preparing any of them is easy and almost similar. Incase of dry curry, then don’t add water while sauteing with spices and simmer till it’s of thicker consistency. Where as if you want to make as dal, add approximately 1 glass – 1.5 glass water more to the curry preparation.

Green gram
Consistency of Pressure cooked whole moong dal

Normally even if I want to make soupy dal consistency, I don’t add much water during pressure cooking. Keep the ration 1 : 2.5 for lentils to water. With excess water it may spill over and will not get properly cooked. Another point is cook on medium to low flame so that the lentils will get cooked properly.

Hara Moong Dal

Then if you want to make it dry sabzi, don’t add water or add little water. Even you want soupy dal, add extra water during this point (after mixing cooked dal to the spices paste).

Look at the pictures below. 1st one is dry moong dal sabzi and the 2nd is moong dal soup.

hara moong dal
Pic – 1 – Dry Green Gram Curry
hara moong dal
Pic – 2 – Green Gram Lentil Soup or Green Moong Dal

So the basic difference is their consistency. Rest all methods are same for both dry curried lentils or soupy lentils.

Note: Soak the dal for 3 -4 hours to get full nutrition of it. It will help reducing anti nutrients which are naturally present in all beans and legumes. This makes it easier to digest and reduces flatulence.

Read more about green gram and it’s benefits.

If you like lentils then read our similar recipes, e.g. whole masoor dal, moong masoor dal, dhuli urad dal, split urad dal, dal makhani, dal palak, methi dal.

Green Moong Dal Soup

This can be served as dal, as sabzi or even as lentil soup and very healthy in any form. This is easy to make recipe and healthy option in both lunch and dinner.
Prep Time5 mins
Cook Time30 mins
Resting Time15 mins
Total Time35 mins
Course: Dal, Main Dish, Sabzi & Curry, Weightloss Recipe
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Soups, Indian Dal, Low-carb Recipe
Servings: 4 People
Author: Ipsa Faujdar

Ingredients

  • 1 cup green Moong (whole)
  • 1 onion finely chopped
  • 2 tomato finely chopped
  • 1 inch ginger finely chopped or crushed
  • 6 garlic pods finely chopped or crushed
  • 2 green chilli finely chopped
  • 3 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp cumin seeds
  • 6 – 8 curry leaves
  • 1/2 tsp hing
  • 2 dried red chilli
  • 2 tbsp coriander leaves
  • 3 tbsp refined oil/ ghee
  • 1 tbsp ghee (optional)

Instructions

  • Wash dal properly and soak in water for 1 hr. 
  • Put in a pressure cooker. Add turmeric powder and salt as per taste. Add 2 cups of water.
  • If soaked earlier then pressure-cook for 4 – 5 whistles. Else it might take 4 – 5 whistles more. Let it cool before opening the lid.
    green moong dal

For Dry Moong Curry

  • Heat 3 tbsp refined oil in a deep pan or kadai. 
  • Add cumin seeds and let it crackle. Then add chopped ginger and garlic and saute for a minute. 
  • Add chopped onion, green chillies and curry leaves to it and saute till translucent.
  • Then add chopped tomatoes and saute for 2 minutes more or till oil separates.
  • Then add dry spices and mix well. Add 1/4 cup water and give it a good stir.
  • Add boiled dal to the pan and let it simmer till desired consistency received. Add 1 tsp lemon juice and mix well.
  • Garnish with chopped coriander leaves and serve.
    hara moong dal

For Moong Dal/ Soup

  • Heat 3 tbsp refined oil in a deep pan or kadai. 
  • Add cumin seeds and let it crackle. Then add chopped ginger and garlic and saute for a minute. 
  • Add chopped onion, green chillies and curry leaves to it and saute till translucent.
  • Then add chopped tomatoes and saute for 2 minutes more or till oil separates.
  • Then add dry spices and mix well. Add 1/4 cup water and give it a good stir.
  • Add boiled dal to the pan. Mix well. 
  • Add 1 cup water and simmer for 5 minutes on medium to low flame. Add water as per the consistency you need in dal.
  • Add 1 tsp lemon juice and finely chopped coriander leaves.
    hara moong dal

Notes

Adjust water as per the consistency you need in dal. You can make it both as dry sauteed curry or soupy dal.
 

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