Methi dal recipe

Ingredients

To temper

Method

1. Pressure cook dal with enough water for 3 whistles. Chop onion and tomatoes finely, slit the green chillies. Clean the leaves and keep it ready.
2. Heat a kadai with ghee and add cumin seeds in low flame. Add onion and fry till transparent. Add green chilli (I didnt add), ginger garlic paste and fry for a minute in medium flame.



3. Add tomatoes, salt, turmeric, red chilli powder, garam masala powder and fry until tomatoes turn soft.



4. Add washed methi leaves and fry till its reduced in volume.



5. Add cooked dal, enough water (I added 1 & 3/4 cups) and let it boil for 2 minutes.



6. Let it be in low flame for 5 minutes or until the desired consistency reaches also the methi leaves gets cooked.

Notes

• Chopping the methi leaves or adding as such is your choice.
• You can add either finely chopped ginger or garlic alone instead of ginger garlic paste.
• If adding ginger, adding asafoetida will enhance the taste.
• Add enough tomatoes for tanginess to supress the bitterness of the methi leaves.
• You can add 1/2 tsp of Amchoor powder if you are short of tomatoes.
• If the tanginess and spice level is not balanced then it may taste bitter.