Mildly spiced with a good doze of fresh greens, this Whole Masoor Dal with Fresh Fenugreek leaves is a nutritional wholesome meal. It pairs great either with roti or rice. The texture of the dal is thick and creamy, which gives a lovely comfort feel at every spoonful.
What is Whole Masoor Dal?
Whole Masoor Dal or sabut masoor dal is referred to as brown lentil. When the lentil is left whole with the skin on, it has a mild brown shade and hence the name.
The split ones are orange in color and referred to as just masoor dal or red lentils.
While masoor dal or red lentils makes a light lentil stew, the Whole Masoor Dal results in a creamier and thicker consistency. It is extremely nutritious with high fiber content, rich in iron and used to exfoliate the skin.
It may take tad bit more time to cook as compared to the split red lentils
Lentils (dal) are such an amazing blank canvas to play with. You can cook daal with rice to make a creamy porridge or add in veggies/chicken to make a stew.
My favorite way to make dal is by adding some fresh greens to it.
How to prepare Whole Masoor Dal with Fresh Fenugreek leaves
Fenugreek leaves known as methi in India are winter speciality and I am using it a lot a these days. I prepared the Whole Masoor Dal with fresh methi in Mealtly MultiPot and it was done in less than 20 minutes.
You can prepare the same dish in a heavy bottom pot slow cooking. Or you could boil the dal separately and then finish it cooking in a skillet with onion and the greens.
Adding fresh fenugreek leaves to the dal gave a lovely flavor to the dal. I kept it very mildly spiced, as I wanted the fenugreek flavor to shine through.
Can you add dried fenugreek leaves instead?
Fresh fenugreek leaves cannot be replaced with dried fenugreek leaves. If you can’t find the fresh ones, just prepare with spinach instead and add dried fenugreek leaves to enhance the flavor.
Did you add cream to the Masoor Dal?
No, I didn’t! To make it extra luscious pour some cream or coconut milk on the dal. I however kept it simple, as it was creamy even without adding any cream.
The whole masoor dal is best paired with rice or roti but you can also serve it as soup topped with some croutons if you like, or crusty bread on the side. Or enjoy it just as is. It’s quote thick and filling.
Mildly spiced with a good doze of fresh greens, this Whole Masoor Dal with Fresh Fenugreek leaves is a nutritional wholesome meal. It pairs great either with roti or rice. The texture of the dal is thick and creamy, which gives a lovely comfort feel at every spoonful. All nutrition information presented are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.Whole Masoor Dal with Fresh Fenugreek leaves
Ingredients
Instructions
timer to 15 minutes. Make sure the valve of the Mealthy Pot is turned to seal.
check for salt and add any if needed. At this point if you want you can add coconut milk or cream. Pour the masoor daal on a serving bowl.Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 650Total Fat 33gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 14gCholesterol 76mgSodium 2105mgCarbohydrates 57gFiber 15gSugar 6gProtein 40g
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angiesrecipes
January 14, 2020 at 9:07 PMIt looks like a very comforting and tasty meal!
John / Kitchen Riffs
January 15, 2020 at 10:09 AMLove dal! Never met a pulse or legume dish I didn’t enjoy. This looks terrific — thanks.
Neil
January 15, 2020 at 11:29 PMI love a good Dal recipe Kankana. It’s especially comforting in the depths of winter. Yum!