Methi Dal
Recipe: https://recipestripper.com/recipes/c25a83c5-c9ae-449b-b8da-3fd1a2578f96
Original source: https://www.vegrecipesofindia.com/methi-dal-fenugreek-leaves-dal/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2013/08/methi-dal-recipe-1.jpg

This dal methi is a delicious, healthy and comforting North Indian style dal made with fresh fenugreek leaves, pigeon pea lentils, onions, tomatoes, spices and herbs.
Yield: 4
Prep time: PT15M
Cook time: PT20M
Total time: PT35M

Ingredients
- 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))
- 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)

Instructions
1. [Pressure cooking lentils] Pick, rinse arhar dal (pigeon pea lentils) a couple of times in fresh water. Drain all the water.
2. [Pressure cooking lentils] Add the rinsed lentils, turmeric powder and water in 3 litre pressure cooker. You can also cook them adding water as required in a pan or Instant pot.
3. [Pressure cooking lentils] Pressure cook the lentils on medium to medium high heat for 8 to 10 whistles or more till the lentils are cooked thoroughly and softened.
4. [Pressure cooking lentils] When the pressure settles down naturally in the cooker, then only open the lid. Mash the lentils lightly with a wired whisk or spoon and keep aside.
5. [Making methi dal] In a small frying pan, heat oil. Keep the heat to medium. Add the cumin seeds and fry them till they crackle.
6. [Making methi dal] Then add onions, garlic, ginger, red chilies and green chilies.
7. [Making methi dal] Saute for a couple of minutes stirring often till the onions turn translucent.
8. [Making methi dal] Add the tomatoes, asafoetida, red chili powder and saute for 1 to 2 minutes.
9. [Making methi dal] Add the chopped methi leaves. Saute till the methi leaves wilt and oil leaves the sides of the mixture,
10. [Making methi dal] Pour this mixture in the dal or add the cooked dal to this tempering mixture.
11. [Making methi dal] Add water and salt as required. You can add water depending upon the consistency you want.
12. [Making methi dal] Stir very well and simmer the dal for 7 to 8 minutes more.
13. [Making methi dal] Lastly add garam masala powder and mix well. Check the taste and add more salt if needed.
14. [Making methi dal] Serve dal methi steaming hot with steamed rice or cumin rice or roti or paratha.