Mamta's Kitchen

Channa And Mung Dal Mixed With Kasoori Methi

Channa And Mung Dal Mix With Kasoori Methi (Bengal Gram and Green Gram Dal)

Mamta Gupta

Lentils can be cooked in many combinations. It is quite common to cook skinless chana and skinless urad dals together. Here I have cooked it with unwashed, with skin, mung dal. I have also added dry methi (fenugreek) leaves. You can use fresh leaves, but the flavour is more intense from dried methi leaves, also known as Kasoori methi.

I have made it here in a slow cooker, but you can make it in a pressure cooker or directly in a pan on the hob. Serves 4-6


  • 1/2 cup skinless or washed chana dal (split Bengal gram)

  • 1/2cup mung dal (split green gram) with skin.

  • 3 cups water (use more if needed during cooking)

  • Salt to taste (1-1 1/2 tsp.)

  • 1 level tsp. turmeric powder

  • 2 tbsp. dry fenugreek leaves

  • For basic tarka (for other types of tarka, see notes):

  • 2-3 tbsp. ghee or sunflower oil. Ghee tastes better but oil is healthier.

  • 1 tsp. cumin seeds

  • A large pinch of asafoetida or hing powder

  • 2-3 whole red chillies broken up

  • 1/2 tsp. chilli powder


  1. Wash both dals together well. Soak for 10-15 minutes. Drain the water off before cooking. Soaking the dal before cooking reduces cooking time.

  2. Cooking in slow cooker

  3. Place dals, water, fenugreek leaves, turmeric and salt in the slow cooker and switch to High setting.

  4. Let it simmer until it looks soft but not mashed. Dal grains should be clearly visible. If the dal begins to look too thick during cooking, you will need to add more hot water.

  5. Dals, when ready, should be soft but not mushy. They should be neither too solid nor too runny.

  6. Transfer to a serving bowl.

  7. Simple Everyday Tarka or Tempering:

  8. Heat ghee or oil in a tarka ladle or a small pan. Ghee tastes better but oil is healthier.

  9. Add cumin seeds and asafoetida powder and let the seeds start to splutter.

  10. Add whole chillies and chilli powder, stir with a small spoon, add quickly (chillies burn very fast) to the cooked dal and cover with a lid immediately. This will infuse the flavours into the dal and stop the dal from splashing out during tempering.

  11. Other variations of Tarka or tempering:

  12. After spluttering the cumin/mustard seeds in hot ghee/oil, add a little grated ginger and/or garlic to the hot oil, fry until beginning to turn golden brown. Add chillies and chilli powder. Now add to the dal and stir in.

  13. After spluttering the cumin/mustard seeds, add one chopped onion, 1 tsp. each of grated ginger and garlic, and fry until medium browned. Add 2 chopped tomatoes, fry for a few minutes, until tomatoes are softened, add to dal. Stir in. You can leave the tomatoes out if you wish.

  14. Serve hot with Chapatties and Boiled Rice.

  15. Also see Dal Selection.


  • Overcooked or leftover dal can be added to roti or chapati flour, when making a dough. This makes delicious roti and paratha. You may need to add a little more salt.

  • The amount of dal required per person depends on whether you are serving the dal with roti or with rice. Rice requires more dal.

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