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  • Chris Benton

RECIPE: Microgreen Methi Dal



This Dal(lentils) is my favorite way of using methi(fenugreek) microgreens. It is very soothing to eat with rice or quinoa, and flavorful to boot! The slight bitterness of fenugreek microgreens is balanced with the sweetness of the pigeon pea lentils.


Fenugreek seeds are a natural coolant, and in addition to its culinary uses, is also used as a laxative and digestive. A teaspoon swallowed with water can work magic on a troubled stomach! It also prevents colon cancer, soothes menstrual cramps, increases milk production for nursing mothers, aids weight loss, lowers cholesterol, controls blood sugar levels and so much more.

Ingredients

Prepare the Dal

  • 1/2 cup toor dal (split pigeon pea), soaked for 15 minutes

  • 1 cup freshly harvested Methi/Fenugreek Microgreens

  • 1 tomato, chopped

  • 1/4 tsp. turmeric powder

  • 1/2 tsp. cumin seeds

  • 2 -3 green chilies

  • 2 cups of water

Season the Dal

  • 2 tsp. oil

  • 1 tsp. mustard seeds

  • 1/2 tsp. cumin seeds

  • 2 tsp. freshly grated garlic

  • 1/2 cup chopped onion

  • 1/2 cup tamarind juice

  • 1/2 tsp. red chili powder

  • 1/2 cup water

  • Salt to taste

INSTRUCTIONS
  1. Pressure cook the dal with the fenugreek microgreens, tomato, turmeric powder, cumin, green chilies and water for 5 minutes after full pressure is achieved. (follow instructions on lentil bag if not using a pressure cooker)

  2. Once the pressure subsides (or lentils are softened), smash until the dal is smooth with no lumps. Set aside.

  3. In a pan, heat oil over medium heat. It\'s hot enough when a mustard seed dropped in crackles immediately. Lower the heat slightly and add the remaining mustard.

  4. Once the crackling stops, add cumin, garlic and onion into the oil. Add a small pinch of salt to help cook the onions.

  5. When the onion has turned translucent and soft, add the tamarind juice and red chili powder.

  6. Stir in the cooked dal, dilute with water as needed and season with salt.

  7. Let it come to a rolling boil and remove from heat.

  8. Serve hot with quinoa or rice.

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