Methi, Chana Daal and Tofu Dry Curry

Posted by Beyond Curries | Thursday, November 26, 2009 | , , , , , | 2 comments »


Long time back I saw a recipe in a magazine which used methi and chana daal. If I think of it now, maybe that's the inspiration for this dry curry recipe. This is very easy to prepare and absolutely healthy too. Usually I prepare it with only methi and chana daal. Last week I got a sudden flash in my mind to use tofu also in the recipe. I tried it the very next day and was not disappointed at all. Everybody in my family loved it, even my 4 year old. This curry recipe uses only 6 ingredients excluding salt and the tempering, making it suitable for this month's theme in BC: Less is More.


Recipe: Methi, Chana Daal and Tofu Dry Curry
Prep Time: 15 mins
Cooking Time: 10 mins
Serves: 2-3 people
Recipe Level: Basic/Beginner/Easy
Spice Level: Low
Recipe/Post by: Madhuram

Ingredients:

Fenugreek Leaves - 5 to 6 cups loosely packed
Onion, finely chopped - 1 medium size
Chana Daal - 1/2 cup
Tofu, extra firm, grated - Approximately 175gms
Garam Masala Powder - as per taste
Red Chili Powder - 1/2 teaspoon or as per taste
Salt - as per taste

For Tempering
Oil - 1 tablespoon
Cumin Seeds - 1 teaspoon

Procedure:

  1. First remove the tofu from the pack. Put it on 2 layers of kitchen towel or paper, cover it completely and place some weight on it to remove the excess water. Press the tofu for at least 30 minutes. After that grate the tofu in a grater.
  2. Meanwhile wash the chana daal and place it in a cooker and add enough water just to cover it and leave it for one whistle. The daal should not be in mashed consistency. It should be fully cooked but should retain its shape too.
  3. Remove the methi leaves from the stem, clean it with water, drain it and keep it aside.
  4. In a large skillet add the oil. Once it is hot, add the cumin seeds and let it splutter. Fry the onions. Adding a pinch of salt while the onion is cooking quickens the process.
  5. To this add the methi leaves and sautee it until it is cooked completely. You may add a pinch of sugar to reduce the bitterness. Add little water if necessary.
  6. Once the methi is cooked, add rest of the ingredients, from cooked chana daal to salt and combine it well. Taste and adjust seasonings according to your palate. This goes well with rotis or can be a meal by itself.


Special Notes/Tips:

  • I used 2 big bunch of methi leaves. The methi we get in US/Canada is very big and not as tender as the ones we get in India. So it takes extra time to cook. If you are not sure, just pop it in the microwave oven for 3-5 minutes and it should be good to go.
  • For the tofu, I got a pack which was 350gms and used half of it for this recipe. Actually there is no hard and fast rule about the quantity of tofu. You can add as much as you want.


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2 comments

  1. Pravs // 27 November 2009 at 19:06  

    what a healthy dish this is. Have not particularly liked tofu so much to cook with it. But here the tofu appears like shredded meat and looks yum.

  2. Nags // 28 November 2009 at 07:56  

    this looks amazing! quick and easy too :)