Dal with Fenugreek Leaves recipe


  • 1/4 cup split Green Gram, washed and soaked for 1/2 hour
  • 1/2 cup Bengal Gram, washed and soaked for 1/2 hour
  • 1/2 cup Red Gram (Masoor Dal), washed and drained
  • 2 Tomatoes, cut into cubes
  • A pinch of Turmeric Powder
  • 1-2 Green Chillies, chopped
  • 1/4 tsp Dry Mango Powder (Amchur)
  • 1/4 tsp Garam Masala Powder
  • 1 cup Fenugreen Leaves, chopped and cooked
  • 2 tbsp Cilantro Leaves, chopped
  • Salt, to taste
  • Tempering
  • 1 tbsp Ghee (clarified butter) or Vegetable Oil
  • 1/2 tsp Cumin Seeds
  • Red Chilli Powder, to taste
  • A pinch of Asafoetida

Cooking Instructions

In a pressure cooker or large saucepan, cook all the soaked lentils with the water, salt and turmeric powder. Once cooked and lentils are soft, let simmer for a few minutes.

Add the chopped tomatoes, green chillies, mango powder and garam masala and bring to a boil. Drop in the cooked fenugreek and cook for a minute. Remove from the stove.

Heat the ghee or oil for the tempering. Add all the ingredients and let cook for a minute. Pour the contents onto the cooked dal. Stir. Serve hot with rice or rotis.

28 Feb 2011     2042 views     NON-Vegetarian       Vegetables > Saag

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