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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.