Methi Dal
Lentils cooked with fresh fenugreek leaves and spices. Tastes perfect with hot steamed rice and ghee.
Equipment
- Pressure Cooker
- Pan
- Knives and Cutting Board
- Masher
Ingredients
- 2 Handfuls Fresh Fenugreek Leaves; washed and chopped
- ¼ Cup Moong Dal (without skin); washed and soaked in water for 2-3 hours.
- ½ Cup Toor Dal; washed and soaked in water for 2-3 hours.
- ½ tsp Turmeric Powder
- Salt; to taste
- 1 Medium-Sized Onion; Cut into thin,long prices
- 1 Medium-Sized Onion; Chopped
- 1 Medium-Sized Tomato; Chopped
- 3-4 Green Chillies; slit
- 3 Cups Water
- 2 tbsp Ghee
- 1 tsp Cumin and/or Mustard Seeds
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tsp Coriander Seeds
- 8-10 Curry Leaves
- ⅓ tsp Asafoetida
- 3-4 Cloves Garlic, chopped
- Fresh Coriander Leaves for garnishing
Instructions
- Discard the water from the soaked lentils. Wash them with fresh water and transfer them to a pressure cooker.
- To the lentils, add chopped tomato, sliced onion, green chillies, salt, turmeric powder and chopped fenugreek leaves.
- Add water and pressure cook it till the lentils become soft and mushy.
- Heat ghee in a pan.
- On medium heat, fry garlic, chana dal, urad dal, cumin and/or mustard seeds, coriander seeds, asafoetida and curry leaves.
- Once the lentils start changing their colour to golden brown, add chopped onions.
- Fry them till they become translucent.
- Mash the cooked dal in the pressure cooker.
- Then, add this fried mixture to the mashed dal.
- Taste and check for salt. Add some more water if the dal looks too thick.
- Boil on high heat for 3-4 minutes. Then, turn off the heat.
- Serve with steamed rice and ghee.