Methi Dal

One evening as I was chatting with my North Indian friend, I mentioned how I loved the north Indian dishes. The very next day she sent me a big bowl of tadka dal. Believe me the aroma triggered my hunger! As I thanked her for the meal, I also made sure to learn how to cook it. She has given me quite a few recipes. I would post them here as and when I try the recipes.

I have used methi leaves (fenugreek leaves / vendhaya keerai) in the basic dal tadka recipe. You can use spinach or spinach + methi or any other greens in this recipe.

Ingredients:

Toor dal (thuvaram paruppu): 1/2 cup
Moong dal (payatham paruppu): 1/2 cup
Turmeric powder (haldi/manjal): a pinch
Methi leaves: 1 bunch (approx: 1.5 cups)
Salt: to taste
Oil: 3-4 tsp
Onion: 2 (medium sized, chopped)
Tomato: 2 (chopped)
To temper:
Jeera (Jeeragam/cumin seeds): 1/2 tsp
Hing (Perumgayam/Asafetida): a pinch
Ginger: 1/2 tsp (grated/minced)
Garlic: 1/2 tsp (grated/minced)
Masala to be added:
Dhaniya powder (Coriander powder/malli podi): 1 tsp
Garam masala: 1 tsp
Red chilli powder: 1/2 tsp

Note:

• You can use any one (of toor/moong/masoor/urad/chana dal) or all type of dal in equal proportion.
• This basic dal recipe can be used with spinach, methi or spinach+methi combination too!

Preparation Method:

• Wash and clean methi leaves.
• Pressure cook dal and methi leaves, adding turmeric and few drops of oil.
• Heat oil in a pan and temper jeera, asafetida, ginger and garlic.
• Toss onions and sauté till transparent.
• Add dhaniya powder, garam masala, salt, chilli powder and mix well.
• Add tomatoes and cook till soft.
• Mash cooked dal+methi and add it .
• Add water as necessary to adjust the consistency.
• Allow the dal mixture to cook for 10 minutes on low flame.
• Serve with rice or roti.

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