METHIWALI CHAUSA DAL & METHI MURGWALI CHAUSA DAL
Nutrition with Vibha
March 28, 2025
super easy
Methi Murgwali Chausa dal
Ingredients
- 1 cup Split Urad dal with skin
- 1 tbsp Wheat flour
- ½ cup Methi leaves clean, wash, chopped
- 8 piece Chicken thighs and drumsticks
- 2 tbsp Sour curds blended
- 2 Onion
- 1 tsp Ginger-garlic paste
- 5-6 Garlic-flakes
- 2-3 Green chilis
- 1 inch Ginger piece
- 1 tbsp Coriander leaves
- ¾ tsp Fennel seeds
- ¾ tsp Cumin seeds
- 1 tbsp Coriander seeds
- 6-8 nos. Peppercorns
- ¾ tsp Haldi powder
- ½ tsp Chili powder
- Salt to taste
- Lemon to taste
For Vagar
- ½ tsp Mustard seeds
- 2-3 Dry red chili
- 1 Cinnamon stick
- 4 Cloves
- 1½ tbsp Mustard oil
Instructions
- Wash the split de-husked urad dal, drain and spread out on a napkin and allow to dry
- Wash the chicken pieces, apply a little salt haldi powder , ginger-garlic paste, chili powder and keep aside
- Pound the green chili, garlic, ginger, coriander leaves, fennel seeds, cumin seeds, coriander seeds and peppercorns using a mortar and pestle, or grind coarsely in a mixer
- Dry roast the urad dal on a low flame for a few minutes, cool, grind to a coarse powder in a mixer
- Heat mustard oil in a deep pan, add the mustard seeds, when they crackle add dry red chili, onion, and marinated chicken, saute for a while, add the ground masala paste and saute again
- Add the methi leaves and saute for 3-4 minutes adding a little ghee if desired
- Add the coarsely ground urad dal and wheat flour and saute for 2-3 minutes, add the remaining haldi powder and salt
- Gently add 2 ½ cups of warm water, stir continuously
- Cover and simmer on a low flame for 4-5 minutes, add some more warm water as needed, cover and cook the chicken
- Blend the curds with ¼ cup water and gently mix it into the dal
- Cook for some more time
- Adjust the consistency and the seasonings, add a dash of lime
Serve hot with millet roti and Alu ke gutke (dry sauted potato vegetable) and onion-tomato kachumber
Notes
Highlights:
- Methi-Murgwali Chausa Dal features tender chicken pieces simmered with urad dal, fenugreek leaves, and a blend of spices.
- Enhanced with a tangy curd mix and served with millet roti and sautéed potatoes, it's a hearty, flavorful dish.
| Energy | 473 kcal |
| Carbohydrate | 24.5 g |
| Protein | 16.31 g |
| Fat | 5.8 g |
| Calcium | 120.1 mg |
| Iron | 1.23 mg |
| Total Fibre | 2.54 g |
Methiwali Chausa Dal
Ingredients
- 1 cup Split Urad dal with skin
- 2 tbsp Wheat flour
- ½ c up Methi leaves clean, wash, chopped
- 2 tbsp Sour curds blended
- 2 tbsp Onion
- 5-6 Garlic flakes
- 2-3 Green chilis
- 1 inch Ginger piece
- 1 tbsp Coriander leaves
- ¾ tsp Fennel seeds
- ¾ tsp Cumin seeds
- 1 tbsp Coriander seeds
- Salt to taste
- Lemon to taste
For Vagar
- ½ tsp Mustard seeds
- 2-3 Dry red chili
- ¼ tsp Hing
- 4 Clove
- ½ tsp Haldi powder
- ½ tbsp Mustard oil
- tbsp Ghee
Instructions
- Wash the split de-husked urad dal, drain and spread out on a napkin and allow to dry
- Pound the green chili, garlic, ginger, coriander leaves,fennel seeds, cumin seeds, coriander seeds using a mortar and pestal, or grind coarsely in a mixer
- Dry roast the urad dal on a low flame for a few minutes, cool, grind to a coarse powder in a mixer
- Heat mustard oil in a deep pan, add the mustard seeds, when they crackel add dry red chili, hing, onion, ground masala paste and saute
- Add the methi leaves and saute for 3-4 minutes adding the ghee
- Add the coarsely ground urad dal and wheat flour and saute for 2-3 minutes, add the haldi powder and salt
- Gently add 2 ½ cups of warm water, stir continuously
- Cover and simmer on a low flame for 4-5 minutes, you may add more warm water if needed
- Blend the curds with ¼ cup water and gently mix it into the dal
- Cook for some more time
- Adjust the consistency and the seasonings, add a dash of lime
- Serve hot with millet roti and Alu ke gutke (dry sauted potato vegetable) and salad
Notes
Highlights:
- Methiwali Chausa Dal is a hearty dish made with split urad dal, flavored with fenugreek leaves and aromatic spices.
- Enhanced with a tangy curd blend and a touch of lime, it pairs perfectly with millet roti and sautéed potatoes.
| Energy | 386 kcal |
| Carbohydrate | 24.6 g |
| Protein | 6.4 g |
| Fat | 5.84 g |
| Calcium | 121.2 mg |
| Iron | 0.94 mg |
| Total Fibre | 2.54 g |
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