Methi dhal with cranberries

Methi/fenugreek leaves is wonderful tasting greens which has slight bitter taste when raw. Cooking it takes away the bitter taste. It’s a very popular spice in Indian cooking. Very interesting that southern part of India uses the seeds of this plant in many of the curries and masala powders, where as the northern part of India uses the dried methi leaves in the curries and gravy dishes. Adding methi not only add nutrient but also add a nice aroma to the dish. This is a lil snippet of my observation about methi :). Here is one tangy-spicy dhal that has a deep taste of methi infused with the dhal.

MethiDhalWithCranberries-2MethiDhalWithCranberries

Ingredients

oil 4 tsp
mustard seeds 1/2 tsp
jeera / cumin seeds 1 tsp
red chilli flakes 1/2 tsp
curry leaves 10
garlic 4, cloves chopped
onion 1, finely chopped
green chili 2, slit
fresh cranberries 1/2 cup
turmeric powder 1/2 tsp
kashmiri red chilli powder 1/2 tsp
salt to taste
methi/fenugreek leaves 1 cup
toor dal 1 cup
water, 2 cups or as required

Method
Wash toor dhal, add 2 cups of water and cranberries.
Cook this till mushy, mash the dhal and cranberries*.
Heat oil in a large pan.
Add mustard seeds, jeera/cumin seeds, red chili flakes, and curry leaves.
Cook for a minute till the mustard seeds splutter.
Add chopped garlic, onion and green chili.
Sauté till onion is translucent.
Add turmeric, red chili powder and salt to taste.
Sauté for a minute and add methi/fenugreek leaves.
Cook for 3-4 mins or till the methi leaves shrink.
Mix in the mashed toor dhal and cranberries.
Adjust the consistency by adding required amount of water.
Simmer for 5 minutes.
Serve this dhal with hot rice or roti.

*Note: cranberries can be substituted with chopped tomatoes. If using tomatoes, add it along with onions and fry till tomatoes turn mushy, don’t need to cook tomatoes with the toor dhal.

Alternate method using Instant Pot

Wash the dhal with fresh cranberries/tomatoes, add in the instant pot insert.
Add water and cranberries.
Set to Manual mode for 13 mins with sealing position.
Do a normal pressure release.
Mash the dhal and cranberries/tomatoes.
Heat oil in a large pan.
Add mustard seeds, jeera/cumin seeds, red chili flakes, and curry leaves.
Cook for a minute till the mustard seeds splutter.
Add chopped garlic, onion and green chili.
Sauté till onion is translucent.
Add turmeric, red chili powder and salt to taste.
Sauté for a minute and add methi/fenugreek leaves.
Cook for 3-4 mins or till the methi leaves shrink.
Add this to the mashed dhal and mix well.
Set to saute mode and simmer for 5 mins.
Turn off the instant pot and serve hot with rice or roti.

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21 thoughts on “Methi dhal with cranberries

  1. Methi leaves and seeds are both a big part of my kitchen… I love both:) With seeds especially, I like that it lends a bitter taste which is subtly needed in so many South Indian dishes alva. I love that you’ve added cranberries to the dal… it’s unique & I’m sure , very delicious:)

    Liked by 1 person

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