Methi (Fenugreek) Dal
My go to comfort meal, so hearty and whole for the cold autumn evenings.
Equipment
- Pressure cooker
- Measuring spoons
Ingredients
Dal
- 100 g pink lentils (masoor dal)
- 100 g yellow split peas (chana dal)
- 100 g split pigeon peas (toor dal)
- 1.5 cup fresh fenugreek
- 1 small onion finely diced
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1 tsp cumin seeds
- 2 dried red chillies
- 0.5 tsp asafoetida
- 1.5 tsp turmeric powder
- 1 tsp garam masala
- 0.5 tsp cumin powder
- 0.5 tsp coriander powder
- 0.5 cup blended tinned tomatoes or fresh
- 1 litre water
- cooking oil
- salt
Tarka
- 3 tbsp oil
- 2 dried red chillies
- 1 garlic clove
- 1 tsp cumin seeds
Instructions
- Add washed lentils to 1 litre of water, 1 tsp and 1 tsp turmeric. Boil till cooked until lentils mush very easily. Alternatively you can use a pressure cooker.
- Once the lentils are cooked vigorously stir the lentils to create a smoother texture.
- In a pot heat 3 tbsp of oil. Add cumin seeds and allow to cook for a minute until aromatic. Add dried chillies and asafoetida and cook for another 30 seconds.
- Add the onions and cook till transparent. Then add garlic & ginger paste - cook till fragrant around a minute or two.
- Add the fresh fenugreek and cook until wilted down.
- Add cumin, coriander and turmeric powder - cook for a few minutes. To avoid burning add a splash of water.
- Add the blended tomatoes and now cook on a medium heat for 8-10 minutes.
- Once the tomatoes have cooked through (richer in colour) mix in the lentils. Add the garam masala and salt to taste.
- For the garish tarka - heat 3 tbsp oil in a pan, once hot add the chillies, garlic and cumin seeds. Once cooked pour the hot oil over the dal.
