Methi Dal/ Vendhaya Keerai Dal/ Fenugreek Leaves Dal

#methidal #dalfryrecipe #dindigulfoodcourt
Methi Dal
Ingredients
Toor dal - 100 grams
2 hours soaked chana dal - ¼ cup
Turmeric powder
Oil - 2 tbl spoon
Cumin seeds - ¾ teaspoon
Mustard - ½ teaspoon
Urad dal - ½ teaspoon
Chopped garlic - 6 to 8
Asafoetida
Onion - 1
Curry leaves
Dry chilli - 2
Tomato - 1
Chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Chopped methi (Vendaya keerai) - 1 bunch
Salt
Garam masala - ¼ teaspoon
Coriander leaves

[@SadhgurusBlessing]

I tried it for the first time and i really enjoyed the dish. Thank you for your video!

[@vramachandranramachandran266]

Super.. protein rich and suitable for summer .

[@brindamalu9860]

Healthy Recipe super pa 😋😊

[@DindigulFoodCourt]

Thank you sis

[@joehazel7157]

I cooked this curry today..It's yummy 🤗love from Bangalore ❤

[@DindigulFoodCourt]

Thank you

[@mjremy2605]

Delicious and so healthy! I'm going to make this today. Thank you! Wonderful video as usual. I appreciate the silence of no music or voice and hearing natural sounds only, so soothing. I also appreciate the short video. You have the best recipe channel on KZbin. I would love to see some recipes involving Moringa leaf, from the drumstick tree. This Moringa leaf has many health benefits. Also would love to see healthy karela recipes, both are good for diabetes and health.

[@shobhaudupa6388]

Tasty recipe.Thank you

[@soniadionizio2983]

Going to prepare it on Friday

[@sunithar6100]

Super👍

[@DindigulFoodCourt]

Thank you

[@karishmapatil8880]

Healthy 👍👍

[@sdschanneltamil]

Super 👍

[@SudhaAshokraj-mn2om]

Shallots add pann taste nalla irukum....

[@DindigulFoodCourt]

👍👍

[@siamesejasmine]

How much water do I use? I am doubling the recipe. Will it be 4 cups?

[@thetech7459]

❤❤

[@sheenasebastian344]

😊❤

[@ajramkumar4773]

Mam pasalai keeraiyum Same method la Seiyalama?

[@Gold.Mahila]

Yummy Tasty super

[@monisharanjan7191]

Super sister

[@DindigulFoodCourt]

Thank you sis

[@joyeetabandyopadhyay3259]

👍👍

[@gayathrisundaram6197]

Will it be bitter as is it is fenugreek leaves. Pls clarify

[@mohanapriyamayilsami6664]

No

[@brandtl1486]

What does asafoetida do? Specific taste? Function?

[@heidigi836]

Hello dear, asafoetida is sometimes being added to replace onions. It gives some slight "umami" taste, but most of all it helps in digesting pulses and legumes.

[@mjremy2605]

Asafoetida (Ferula asafoetida) is the dried sap - or gum resin - obtained from the roots of Ferula plants. It’s commonly dried, ground into a coarse, yellow powder, and used for either culinary or medicinal purposes. While it’s native to Afghanistan and Iran, asafoetida is commonly used in Indian cuisine, where it’s referred to as hing. Asafoetida has also been shown to help boost digestion by increasing the activity of digestive enzymes. Specifically, it may increase the release of bile from your liver, which is needed for digesting fat. It is very useful for digesting lentils, and is traditionally used in lentil recipes (dal) especially in the south of India. As a seasoning, asafoetida is known for its strong, pungent odor, which is due to its high concentration of sulfur compounds. In fact, due to its unpleasant smell, it’s sometimes referred to as stinking gum. However, when cooked, its flavor and smell become much more palatable and are often described as being similar to those of leeks, garlic, and even meat. In Ayurvedic medicine, hing is used to aid digestion and gas, as well as treat bronchitis and kidney stones. During the Middle Ages, some people wore the dried gum around their necks to help ward off infection and disease. Asafoetida has been shown to contain high amounts of phenolic compounds, such as tannins and flavonoids, which are known for their potent antioxidant effects.

[@jsk6829]

உங்ககிட்ட கருவேப்பிலை மட்டும் இருக்காதா எல்லா சமையலையும் ரொம்ப கம்மியா போடுறீங்களே

[@sivaranjanisivaranjani9825]

Super👍