Ariso Recipes
Methi Masoor Dal with Whole Masoor
Last update date: February 24, 2012
Relish in the culinary masterpiece that is Methi Masoor Dal with Whole Masoor. This dish is a harmonious blend of exquisite flavors, featuring Masoor Dal Whole, Fenugreek leaves (Trigonella foenum graecum). Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.40 minutes.
North Indian
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Ingredients
2
How To Cook?
1
To prepare the methi masoor dal recipe, start by washing and soaking the whole masoor dal in 3 cups of water for at least 30 minutes.
2
While the dal is soaking, clean and wash the fenugreek leaves. pat them dry and finely chop the methi leaves.
3
Heat a teaspoon of oil in a wok or kadai and add the chopped methi leaves. saut„© the methi leaves until they become softened. this process takes less than a minute. once softened, turn off the heat and keep the saut„©ed methi aside.
4
Now, in a pressure cooker, heat ghee over medium heat. add asafoetida and cumin seeds, allowing them to crackle.
5
Add sliced onions and saut„© until they turn soft.
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