Monday, April 5, 2010

Methi Dal and an Award

Hai friends today i am coming with Methi dal.Its simple and very tasty.Methi dal is good for health.This goes nice with the rice and chapathi.Lets go to the recipe .


Methileaves-1 cup(I already separete the leaves from stalk)
Green chillies-4 or 5(Acc to ur taste)
Toor Dal-1 cup
Mustard seeds-1/2 tsp
Jeera-1/2 tsp
Dry red chiili pieces- few
Curry leaves few
Oil-1 tsp
Tamarind-lemon size
Jaggery-1 tsp
Turmeric little pinch
Salt to taste
Chilli Powder to taste


First clean the dal and pressure cook it.It takes 10 minutes to cook.

Place one deep pan and pour the oil to it.When it gets heat add the mustard seeds to it.
When it starts splutter add the jeera ,red chilli pieces,curry leaves and green chillies.

Fry this and add the cleaned leaves to it.

Now close this with lid and cook this well.
After 3 minutes mix this well and add the tamarind juice and jaggery to it.

Cook this for 1 minute.
Now the Dal is ready beat it well and keep it aside.
Now add the dal to the cooked mixture and mix well.

Add the salt and chilli powder to it and cook for another 2 minutes.
Take this in serving bowl and serve with steamed rice or chapathi.

I am very happy to say i recieved the award from Ammu.Its bunch of awards.Thank u very much Ammu for passing this award to me.


  1. Congrats....You deserve it.Thanks for the simple recipe.

  2. Such a healthy and nutritious dal, looks fabulous..congrats on ur awards.

  3. Simple yet tasty recipe. I do it quite often, more or less ur version. Congrats on ur awards :):)

  4. Healthy and delicious dal..

  5. Delicious.. and quite apt with rotis

  6. Healthy and delicious dal...

  7. Methidal curry looks delicious
    today i prepared methi time will try this one..nice presentation..
    Congrats on ur awards...

  8. Hi dhal looks very delicious..nice and wonderful pictures :)

  9. Thank u very much Sandhya Hariharan.

  10. Thank u very much Prani.Try this u like this dal.

  11. Its long time since I made Methi dhal , you reminded me of that and your I like your recipe too.