Ingredients

• 1 cup Toor dal (pigeon peas)
• 1 cup fresh methi (fenugreek) leaves, chopped
• 1 small onion, finely chopped
• 1 tomato, chopped
• 1-2 green chilies, chopped
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp garam masala
• Salt to taste
• 2 tbsp oil or ghee
• Fresh coriander leaves for garnish

Preparation

Wash and soak the toor dal for 15-20 minutes. Drain the water and pressure cook the dal with 2 cups of water, turmeric powder, and a pinch of salt for about 3-4 whistles or until soft.

Heat oil or ghee in a pan. Add cumin seeds and mustard seeds. Once they splutter, add finely chopped onions and sauté until golden brown.

Add the ginger-garlic paste and chopped green chilies, and sauté for another minute.

Add the chopped tomatoes and cook until they soften and release oil.

Add the chopped methi leaves, cumin powder, coriander powder, and salt. Cook for 2-3 minutes until the methi softens.

Once the dal is cooked, add it to the pan with the methi mixture. Stir well and cook for another 5-7 minutes, allowing the flavors to combine.

Add garam masala and mix well.

Garnish with fresh coriander leaves.

Servings: 3 to 4

Notes

• If you prefer a thicker dal, you can mash the dal after cooking it.
• You can adjust the quantity of green chilies based on your spice preference.
• Add a squeeze of lemon juice for added flavor.

Enjoy this methi dal with rice or roti!