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Recipe Name: Methi Dal  
Category: Gravy Varieties


Prep Time Cook Time Serves



Toor Dhal   90 grams
Fenugreek Seeds (methi)   30 grams
Jaggery   20 grams
Fenugreek leaves   40 grams
Tamarind   15 grams soaked in little water
Chilli powder   1 tsp
Garam masala   2 tsp
Jeera powder   1.5 tsp
Oil   10 grams
Curry leaves   few
Salt to taste.  


  • Soak the Fenugreek seeds for at least 2 hours before cooking.
  • Wash Toor Dhal and place it along with fenugreek seeds in a heavy bottomed skillet.
  • Cover with 2-3 cups of water and cook on medium flame for 30-35 minutes, till the dal is soft, not mushy. Do not pressure cook this dal.
  • Heat oil, toss in the curry leaves, fry and add the dal to the seasoning. Pour a little water for a more liquid consistency.
  • Add fenugreek leaves, tamarind pulp and all the spices, salt and jaggery.
  • Simmer till the spices have assimilated and the fenugreek leaves are cooked.
  • Garnish with coriander leaves and serve hot with rice.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 katori
Amount Per Serving
Calories 221 Calories from Fat 7.8
% Daily Value'
Total Fat  6.6 1.5
Saturated Fat  0.3 1
Trans Fat  0  
Cholesterol  0 0
Sodium  162 6
Total Carbohydrate  49.5 2
Dietary Fiber   11.7 58
Sugars   0  
Protein   17.6
Vitamin A   7   * Vitamin C   0.3
Calcium   100 * Iron   6.2
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs