Masoor Dal With Mint And Fenugreek Recipe

Cooking Directions

• STEP 1.Wash the masoor dal thoroughly and soak it in water for 30 minutes. Drain the water.
• STEP 2.In a pressure cooker, add the soaked dal, water, turmeric powder, and salt. Pressure cook for 3-4 whistles or until the dal is soft and mushy.
• STEP 3.Heat oil in a pan and add cumin seeds, garlic, and green chilies. Saut茅 until the garlic turns golden brown.
• STEP 4.Add the chopped onions and cook until they turn translucent.
• STEP 5.Add the tomato puree, mint leaves, fenugreek leaves, and spices. Cook for a few minutes until the flavors are well combined.
• STEP 6.Add the cooked dal and simmer for 10-15 minutes until the flavors are well blended.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the consistency of the dal by adding more or less water according to your preference.
• If you don't have fresh fenugreek leaves, you can use dried fenugreek leaves (kasuri methi) instead.
• For a creamier texture, you can add a tablespoon of cream or yogurt to the dal.

Storage and Serving

• Leftover masoor dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal in a microwave or on the stovetop before serving.
• Serve the masoor dal with steamed rice, jeera rice, or roti for a complete meal.