Methi Dal

Ingredients

For pressure cooking lentils

• 1 cup arhar dal (tuhar dal or pigeon pea lentils) or 200 grams arhar dal
• 2.5 cups water for pressure cooking the lentils
• ½ teaspoon turmeric powder (ground turmeric)

For tempering methi dal

• 3 to 4 tablespoons oil or ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 small to medium onion – finely chopped
• 1 inch ginger – finely chopped
• 5 to 6 garlic – finely chopped or crushed
• 2 to 3 green chilies – slit
• 1 to 2 dry red chilies – deseeded and broken
• 1 small to medium tomato, finely chopped
• ½ teaspoon red chili powder or cayenne pepper
• 1 pinch asafoetida (hing) – optional
• 1 cup tightly packed fresh fenugreek or methi leaves – chopped
• 1 to 1.25 cups water to be added later
• ½ teaspoon garam masala
• salt as required

Steps

Pressure cooking lentils

1. Pick over the arhar dal, rinse a couple of times in fresh water and drain all the water away.
2. Put the rinsed lentils, turmeric powder and water in a 3 litre pressure cooker. A pan or Instant pot can also be used, with water added as required.
3. Over medium to medium high heat, pressure cook for 8 to 10 whistles or more, until the lentils are thoroughly cooked and soft.
4. Wait for the cooker pressure to settle naturally before opening the lid. Lightly mash the lentils with a wired whisk or spoon and put aside.

Making methi dal

1. In a small frying pan, heat the oil over medium heat and fry the cumin seeds until they crackle.
2. Follow with the onions, garlic, ginger, red chilies and green chilies.
3. Stir often as you sauté for a couple of minutes, until the onions are translucent.
4. Put in the tomatoes, asafoetida and red chili powder, and sauté for 1 to 2 minutes.
5. Add the chopped methi leaves and sauté until they wilt and oil comes away from the mixture's sides.
6. Pour the tempering mixture into the dal, or put the cooked dal into the tempering mixture.
7. Add water and salt as required, using enough water for your preferred consistency.
8. Stir thoroughly and simmer the dal for 7 to 8 minutes more.
9. Mix the garam masala powder in thoroughly at the end. Taste and add more salt if necessary.
10. Offer the dal methi steaming hot with steamed rice, cumin rice, roti or paratha.