Methi dal
Methi dal or methikura pappu is an easy lentil dish with fenugreek leaves. Learn to make it here.
Servings: 4
Equipment
- pressure cooker
- chopper/ food processor optional
- masher
Ingredients
- 1 tbsp. oil
- 1 tbsp. mustard seeds
- 1/2 tbsp. ginger
- 2-3 garlic cloves chopped
- 2 green chilli or as per taste
- handful curry leaves
- 1 onion large chopped
- 2-3 tomatoes large, chopped
- 1 cup fenugreek leaves / methi leaves chopped
- 1 cup lentils
- 2 cups water
- 1 tbsp. curry powder / red chilli powder
- 1 tsp turmeric powder
- salt as per taste
Instructions
- Boil lentils with twice the water in an instant pot or pressure cooker. Mash it with a masher and keep it aside.
- Heat oil in a saucepan. Add mustard seeds and let it splutter. Now, add chopped onions, ginger and let it sweat.
- Add chopped tomatoes to it.
- Once tomatoes soften, add turmeric powder and curry powder / red chilli powder.
- Add chopped fenugreek leaves and mix well.
- Add mashed lentils once the fenugreek leaves wilt and stir with a wooden spatula.
- Let it come to a boil and simmer for few minutes on a low flame.
- Heat oil or ghee in a pan and temper garlic cloves, curry leaves and 1/4th cup chopped onions.
- Add the tempering to the dhal and give it a stir. Garnish with cilantro.
- Serve hot with rice or roti.