Fenugreek dal: a simple Indian recipe with methi
Dal is the Indian term for a dish based on cooked lentils, split peas or other legumes, finished with an aromatic base of oil, onion and spices. Fenugreek (methi) is not a decoration but a flavor-defining ingredient: the slightly bitter, nutty seeds give the dal its characteristic depth.
Prep Time
10 minCook Time
30 minTotal
40 minDifficulty
EasyServings
4
Ingredients
- 300 g rode linzen gespoeld
- 1 el fenegriek
- 1 ui fijngesneden
- 3 teentjes knoflook fijngesneden
- 1 tl komijnzaad
- 1 tl kurkuma gemalen
- 1 tl korianderzaad
- 2 el ghee of neutrale olie
- 400 ml kokosmelk
- 400 ml groentenbouillon of water
- zeezout
- verse koriander of peterselie
Cook Time
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1Heat the ghee or oil in a large pan over medium-high heat. Add the fenugreek seeds and let them roast for 1 to 2 minutes until lightly golden brown and fragrant with a nutty aroma.
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2Add the onion and cook gently until soft (about 8 minutes). Add garlic, cumin, turmeric and coriander and stir for 1 minute.
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3Add the rinsed lentils, coconut milk and broth. Bring to a boil, reduce heat to low and simmer for 20 to 25 minutes until the lentils are completely soft and the dal is creamy.
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4Season with salt. Divide into bowls and garnish with fresh coriander or parsley.
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5Serve with naan bread, rice or flatbread.