Aloo-Methi Dal Recipe:
Quantity of Ingredients & Nutritional Benefits
1 large Aloo/Patato – Cooked potatoes with skin are a good source of many vitamins and minerals, such as potassium and vitamin C.
1 generous handful of Fresh Fenugreek Greens/Methi – These leaves are rich in vitamins A, C, thiamine and folic acid.
Approx. 125gm of Yellow Moong Dal – Yellow gram like other lentils and pulses is a good source of protein and dietary fibre. It is low in fat and rich in B complex vitamins, calcium and potassium.
(I cooked aloo-methi dal in a ceramic wok with
a thick glass lid.)
Blend finely sliced pieces of 2 small onions in adequate quantity of any, mild-flavour vegetable oil until the slices turn translucent; add finely sliced pieces of a medium tomato, sliced pieces of 3 green chillies for mild-pungent flavour and mashed pieces of a sizable portion of ginger root for pleasant ginger flavour to the mix; add the mix with smidgen of salt, 1/4 tsp. of asafoetida powder and 1/4 tsp. of turmeric powder; when the tomato slices being to melt, add the yellow moong dal to the mix, add adequate quantity of water for reasonable consistency of dal; blend the mixture with medium sliced potato pieces and sliced fresh fenugreek greens; cover the utensil and cook the dal until it softens to create a thick consistency
Serving size: approx. 4
For my meal, I combined the Aloo-Methi Dal with Fried Dry Bombay Duck Fish and Rice – it was a nutritious and protein rich meal.
I would like that. Methi is a good flavour
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