Today my recipe is Methi dal and Sauteed Taro. Â Can you think of one food that can help you Â reduce blood cholesterol and risk of heart disease, aid in digestion and control blood pressure? Its Fenugreek leaves! Although very commonly used in IndianÂ cooking, fenugreek leaves are very rarely used outside the Asian continent. With allÂ the medicinal benefits, I think it can be classified as a super food. Most recipes with fenugreek leaves are ratherÂ easy, but I was looking to make something that also a full serving of protein. Thatâ€™s why Methi Dal fits the bill perfectly.
Dal can be made using various lentils and veggies or even leafy vegetables. I used Toor dal here, but you can also use yellow moong dal.
Another dish that complements this item is Sauteed Taro. Taro is a goodÂ sourceÂ of dietary fiber and also helpsÂ isÂ controllingÂ blood sugar levels. Â This recipe is very simple but with sambar powder flavor makes the Taro sumptuous side dish.
So I am posting theseÂ two dishes. Serve them hot with brown orÂ white rice and roti’s.
Methi Dal and Sauteed Taro
- Wash the toor dal and boil in a pressure cooker with 1 cup of water.
- Place a vessel over medium heat and heat a tablespoon of oil.
- Add mustard seeds, black gram, cumin and red chili. When the mustard seeds start to sputter, add curry leaves.
- Add chopped ginger, green chilies and chopped onions. Fry them until it turns golden color.
- Add teaspoon of turmeric powder and red chili powder. SautÃ© them for few minutes.
- Now, add methi leaves and salt cover the lid. Let them cook for a while.
- Meanwhile blend the tomatoes to a puree consistency.
- Check the methi leaves if it is cooked and add blended tomato purÃ©e and stir them well. Again, cover the lid and allow to cook for a while.
- When it starts to boil, add cooked toor dal and salt.
- Add little water if required to get the right consistency.
- Continue to cook until it boils and garnish with Cilantro leaves.
Methi leaves dal is ready!
Let’s start sautÃ©ed Taro.
Ingredients for SautÃ©ed TaroÂ
- 8-10 Taro’s
- Sambar powder
- 3 tbsp coconut oil
- Precaution: Taro skin can be itchy sometimes. So, be sure to put them inÂ boilingÂ waterÂ for 10-15 minutes.Â ThisÂ will also make the peeling process easier.
- After peeling the skin, slice themÂ intoÂ small pieces and keep them aside.
- Place a pan over medium heat and pour 3 tbsp of oil, when it’s hot add sliced taro.
- SautÃ© them until they areÂ cooked on both sides. Sprinkle a little salt and sambar powder or any of your flavored masala powder.
- Continue toÂ sautÃ©Â until they get golden and crispy .
Serve along with dal or any curryâ€¯ with some hot boiled rice.