Whole Masoor Dal with Fresh Fenugreek leaves

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.

Whole Masoor Dal with Fresh Fenugreek leaves

Whole Masoor Dal with Fresh Fenugreek leaves

Yield: Serves 4

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.

Ingredients

  • ½ cup whole masoor dal
  • 1 and ½ cup finely chopped fresh fenugreek leaves
  • 1 medium red onion
  • 1 small tomato
  • 3 cloves garlic
  • 1 teaspoon finely chopped ginger
  • 1-tablespoon oil
  • 1 teaspoon salt
  • ½ teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • 2 bay leaves
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon chili powder
  • 2 to 3 dry red chili

Instructions

  1. Wash the lentils thoroughly and keep it aside.
  2. Finely chop the onion and the tomato. Grate or chop 2 garlic cloves and thinly slice the last one! (We will use the thinly sliced garlic as tempering in the end, which is also act as a garnish)
  3. Turn the Mealthy Pot in sauté mode and pour half the oil. Then scatter the fenugreek seeds and bay leaves. After few seconds, add the onion, chopped garlic and chopped ginger. Sprinkle the salt and stir it around. Cook for 2 minutes.
  4. Drop the chopped fenugreek leaves and tomato along with the cumin powder, coriander powder and chili powder. Stir and cook for 2 minutes.
  5. Scatter the washed lentils along with 1 and ½ cup water. Stir it around and cover the lid.
  6. Cancel the sauté mode and press the pressure cook mode. Set the
    timer to 15 minutes. Make sure the valve of the Mealthy Pot is turned to seal.
  7. After 15 minutes, cancel the pressure cook mode and just wait for pressure to release on it own before you open the lid. Mix it around,
    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.
  8. In a small pan add rest of the oil and drop the sliced garlic clove. Let the garlic sizzle up as the oil heats up. Once the garlic turns mild golden brown scatter the cumin seeds and the dry red chili. Let it sizzle for couple seconds.
  9. Pour it on the daal and serve warm.
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

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.

Here are few other Indian dal recipe to try:

Peyaj Mushuri Dal

Aam Daal (Green Mango Lentil Stew)

Masoor Palak Daal (Red Lentil Spinach Stew)

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Comments are closed.

  • angiesrecipes
    January 14, 2020 at 9:07 PM

    It looks like a very comforting and tasty meal!

  • John / Kitchen Riffs
    January 15, 2020 at 10:09 AM

    Love dal! Never met a pulse or legume dish I didn’t enjoy. This looks terrific — thanks.

  • Neil
    January 15, 2020 at 11:29 PM

    I love a good Dal recipe Kankana. It’s especially comforting in the depths of winter. Yum!