Dive into the exquisite blend of Methi Dal and Jeera Pulao, a symphony of lentils and fragrant rice that's not only delicious but also free from common allergens. This wholesome recipe is a perfect choice for those with dietary restrictions, offering a hearty and satisfying meal that's both nutritious and flavorful. Learn how to create this culinary masterpiece step by step and elevate your dining experience.

This Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients Methi- Dal -

1. Toor Dal - 1 cup
2. Moong Dal - 1/4 cup
3. Tomato - 1 Pureed
4. 1 bunch finely chopped methi/fenugreek
5. Onion finely chopped - 1
6. Garlic cloves crushed - 3-4
7. ? Hing / Asafoetida - 1/2 Tsp
8. Turmeric powder - 2 Tsp
9. Cumin seeds - 1 Tbsp
10. Coriander powder - 1 TSP
11. Red chilli powder - 2 Tsp
12. Vegetable oil - 1 Tbsp
13. salt to taste
14. water to adjust consistency.

Method Vegan Methi - Dal-

1. Wash the dal thoroughly , add 1/4 tsp hing powder , turmeric powder , Pressure cook for 3 whistles on medium flame.
2. For Tampering, heat a pan on medium heat. Add oil. Once hot add cumin seeds , after they tamper add hing powder. 3.Add garlic. Once they are brown. Add chopped onion. Saute till they turn translucent. Add tomatoes. Saute till they are mushy. Add dry spices turmeric powder , cumin-coriander powder , red chili powder , salt to taste. Mix well. Add methi leaves and mix well.
3. Add methi leaves to the boiled dal . Mix well. Add water if required to adjust consistency. Cook for another 5-10 minutes.
4. Serve with hot rotis or rice.

Ingredients Jeera Pulao -

1. Rice - Basmati or long grain - 1 cup
2. Onion - finely slit - 1
3. Vegetable oil - 1 TBSP
4. Cumin seeds / Jeera - 2 Tsp
5. Hing powder - 1/2 Tsp
6. Green Chilies - 2-3 - finely chopped
7. Salt to taste
8. Water - 2 cups
9. Finely chopped cilantro for garnishing.

Method Jeera Pulao-

1. Wash and soak the rice for 30-40 minutes.

   Cooking rice: Boil 2-3 cups of water, add 1/2 tsp of salt and 1 tsp of vegetable oil. Add the soaked rice and cook until the rice is completely done. Drain the excess water and set the rice aside.

   Pulao: In a kadai, heat vegetable oil. Once hot, add cumin seeds and hing powder. Add finely slit onions and saut until they caramelize. Add the cooked rice and salt to taste. Mix well. Garnish with finely chopped cilantro and serve hot with your choice of dal fry or curry.