A simple dal with fenugreek leaves and garlic tempering. Methi dal fry adds taste as well as it is healthy and is a good variation to the regular dal.
- 1 cup toor dal/split pigeon peas
- 2 cups water approximately to cook the dal
- 3/4 th cup tender fenugreek/ methi leaves rinsed and chopped fine
- 15 finely chopped garlic cloves ( adjust to individual taste)
- 1 tomato finely chopped
- 2 finely chopped green chillies
- 2 tbsp oil /ghee (1 tbsp+1 tbsp)
- 11/2 tsp cumin seeds (3/4th tsp +3/4th tsp)
- A pinch of asafoetida
- 1/2 tsp turmeric powder ( a pinch to be added while cooking the dal and the rest to be added in two stages as mentioned below)
- 1/2 tsp garam masala
- 1 tsp Kashmiri chilli powder
- 2 dry red chillies
- Salt to taste
- Wash toor dal and soak in water for an hour. Pressure cook the dal along with a pinch of asafoetida and a pinch of turmeric powder and water until pressure is released thrice so that it’s mashed well. After the pressure settles down , remove dal from the cooker and mash it well.
- Heat 1 tbsp oil or ghee in a nonstick/ ceramic pan, add asafoetida,cumin seeds,when they crackle add turmeric powder,saute,add half the quantity of chopped garlic and saute till you get the aroma and the garlic turns light brown,then add chopped fenugreek leaves and saute till they wilt.Add the tomatoes and saute till soft.
- Add the cooked dal, and water to get the desired consistency. Add garam masala,salt,boil the dal well and let it simmer on low flame.
- In another non stick/ ceramic seasoning pan heat 1 tbsp oil or ghee add cumin seeds, when they crackle add finely chopped garlic. Saute till garlic turns light brown and you get the aroma then add dry red chillies,saute well and switch off the flame. Add turmeric powder and red chilli powder. Pour this tempering on the simmering dal.
- Stir well and bring to a boil so that all the flavours sink into the dal.
- Serve piping hot with steamed rice/ jeera rice or even roti.
- Adding turmeric powder to the dal while cooking gives a nice colour to the dal.