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11 MINS delivery
Methi Dal Pasta
Serves 4
30 mins
210 Kcal
Methi Dal Pasta is a particularly wholesome fusion dish, weaving the nutritional goodness of methi or fenugreek leaves and dal or lentils into the comforting texture of pasta. Traditional Indian flavours mix so well into a dish that, in its Italian pasta form, it becomes so comfortingly familiar and, yet, healthy and hearty for the consumer. In this methi dal pasta recipe, start with preparing the dal - toor dal or moong dal, which is often used and turns soft and creamy while cooking. Then, fresh methi leaves are added and saut ed with spices like cumin and garlic and a touch of turmeric to enhance the natural flavours of the greens. The cooked dal is then mixed with the saut ed methi and combined with pasta, which may be penne or fusilli. Add a pinch of garam masala, red chilli powder, and salt to give it a deep, fiery flavour; a spritz of lemon or dollop of yoghurt offers a bright finish. The magic happens in the methi dal pasta, where that subtle bitterness of methi mingles beautifully with the earthy, creamy texture of the dal, all packaged snugly within the comfort of pasta. It has a rich amount of protein, fibre, and vitamins but has a twist on traditional pasta. It is ideal for vegetarians, as it is a genuinely delicious yet healthy meal for someone seeking something exciting and new. It is a suitable method of increasing greens and lentils in one's diet, indulging in a satisfying and innovative dish.
Ingredients required for Methi Dal Pasta
- 1 cup toor dal
- 2 cup macaroni pasta
- 1 onion
- 1 tsp ginger garlic paste
- 5 tomatoes
- 1 cup methi
- 7 piece curry leaves
- 0.5 tsp chilli powder
- 0.5 tsp garam masala
- 0.5 tsp coriander powder
- 1 tsp cumin seeds
- 2 tsp oil
- 1 piece salt
- 2 tsp lemon juice
- 2 tsp ghee
- 1 pinch hing
Cooking steps for Methi Dal Pasta
- 1Methi Dal Pasta is the ultimate fusion of desi flavors and pasta goodness, so let's explore the recipe of methi dal pasta.
- 2Start by prepping your toor dal—1 cup, washed and ready to go.
- 3Throw it in a pressure cooker with enough water, and let it cook for 3-4 whistles until it's tender but not too mushy.
- 4The goal is creamy, not sloppy, so let it cool once it's done.
- 5While the dal's doing its thing, bring a pot of water to a boil, add some salt, and cook your macaroni till it's al dente.
- 6Drain it, set it aside.
- 7Now, heat up 2 teaspoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them sizzle—it's the start of all that aromatic magic.
- 8Throw in 7 curry leaves and let them crisp up because, let's be real, no desi dish is complete without that curry leaf flex.
- 9Next, add 1 finely chopped onion and saut till it's golden and soft.
- 10Add 1 teaspoon of ginger-garlic paste and cook until that raw smell disappears, leaving you with a fragrant, flavorful base.
- 11Now, it's tomato time—3 roughly chopped tomatoes go in, and you're gonna cook them down till they're soft and saucy.
- 12Once your tomatoes are breaking down into that tangy goodness, toss in the dry spices: 1/2 teaspoon of chili powder, 1/2 teaspoon of garam masala, and 1/2 teaspoon of coriander powder.
- 13These spices bring the heat, warmth, and earthiness that make this dish so legit.
- 14Now for the star of the show: 1 cup of finely chopped methi leaves.
- 15Add them in and let them wilt, releasing their bittersweet aroma that pairs perfectly with the richness of the dal and pasta.
- 16Once the methi is cooked, pour in the cooked toor dal, stirring everything together.
- 17If it looks a little dry, add a splash of water to get it to that perfect saucy consistency.
- 18Let it simmer for a few minutes so all those flavors can blend together like a harmonious foodie jam session.
- 19Now, bring in the pasta! Add the cooked macaroni and mix it well, making sure every piece is coated in that delicious dal and spice mixture.
- 20For the finishing touches, stir in a teaspoon of ghee for that rich, buttery vibe and a pinch of hing (asafoetida) for an extra kick of aroma.
- 21Squeeze in 2 teaspoons of fresh lemon juice for a tangy pop that brightens up the whole dish and balances out the methi's slight bitterness.
- 22Taste, adjust the salt if needed, and boom—you've just created Methi Dal Pasta, your new comfort food hero.
- 23Serve it hot, and enjoy delicious methi dal pasta recipe today.