This is a Maharashtrian recipe where split pigeon peas are cooked with fresh fenugreek leaves using Maharashtrian goda masala.
RECIPE :

Ingredients

  • 1/2 cup toor dal/split pigeon peas
  • 1/2 cup fresh tender methi leaves rinsed well and chopped fine
  • 2 to 3 cloves of garlic chopped fine
  • 1/4tsp turmeric powder
  • 1/2 tsp kashmiri red chilli powder
  • 11/2 to 2 tsp goda masala (I used store bought goda masala)
  • 2 tsp tamarind pulp OR 2 kokum (adjust to taste)
  • Jaggery to taste
  • Salt to taste
  • 1 tbsp oil for seasoning
  • 1/8 tsp asafoetida
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 4 to 5 curry leaves
  • 2 to 3 green chillies chopped fine (adjust to spice required)

METHOD :

  • Rinse the dal well untill water runs clear. Add water and keep aside for half an hour. Soaking the dal in advance reduces pressure cooking time.Pressure cook toor dal with 1/4 tsp turmeric and a pinch of asafoetida in pressure cooker until pressure is released 3 times(3 whistles) so that the dal gets totally mashed.
  • Heat oil in a nonstick/ ceramic pan, add mustard seeds, cumin seeds, a pinch of asafoetida, turmeric,green chillies,garlic and saute till you get the aroma, add chopped methi leaves and saute on high flame till they wilt.
  • Reduce the flame,add kokum OR tamarind pulp and add the cooked dal and water to get an even consistency.Add chilli powder, goda masala,jaggery,curry leaves, and salt and mix well and let it simmer. Bring to a boil.
  • Serve hot with steaming hot rice and tawa fries.

NOTE :

  • This dal is sweet, sour and spicy. Adjust flavours accordingly.

Variation to the recipe :

  • If goda masala is not available,use 1/2 tsp garam masala. Do not add jaggery and instead of kokum or tamarind add 1 finely chopped tomato after sauteing the methi leaves, saute till soft then add the cooked dal.
  • Tender methi leaves are not very bitter and sauteing the leaves in oil reduces its bitterness.
  • If the methi leaves are very bitter you can reduce its bitterness by applying a little salt to them after cutting and keeping them aside for 15 minutes. Squeeze out the water released by the salt and add the methi leaves to the seasoning. Adjust salt content while adding to the dal as salt has been applied to the leaves.

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