When you start blogging, you have to have an inspiration to go on. There are lot of vegan blogs out there. Holycow is one such blog which features amazing recipes. I made this methi dal that turned out super awesome. I tweaked her recipe (a lot!) but I bet the original tastes awesome too. Thanks Vaishali <3
Methi is a superfood. Google search ‘Fenugreek leaves/methi leaves’ and you will see beautiful green leaves that are considered to have medicinal values just like turmeric. They are really bitter (don’t eat them raw-you’ll hate it). This is a one pot, really simple recipe best way to acquire the complete nutrition.
- Green mung beans-1/2 cup
- Yellow mung beans-1/2 cup
- Shallots-1/2 cup
- Tomato-1 large-chopped very fine
- Garlic-10 pods
- Ginger-very finely minced/grated-1 Tbsp
- Turmeric-1 tsp
- Green chili-3/you can use green chili paste from 2 chilies
- Water-2.5 cups
- Rice bran Oil-1 Tbsp
- Mustard seeds, Cumin-1 tsp each
- Dry red chili -2 broken into halves
- Salt-to taste
- Lemon juice-from one lemon
- Wash and drain both lentils and add them to a pressure cooker. ( I do the washing in the pot, I cook my lentils in).
- Let them soak for 30 minutes in hot water.
- After 30 minute mark, add shallots, tomatoes, garlic, ginger paste, methi leaves, green chili, turmeric, 2 and 1/2 cups of water and salt, cover and cook for 40 mins on medium heat [in case of stockpot] or 3 steam outbursts for pressure cooker.
- In a small pan, heat oil, once it is really hot, add both mustard seeds and cumin in, they will start to pop. Turn heat off. Add broken red chili in and fry for exactly 2 seconds and pour over dal. Mix them all really well and serve
- Add some lemon juice for extra kick after removing off heat 🙂