Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)
Materials
- ½ cup Redgram toor dal
- 2 cups Water
- 2 handfuls of methi leaves Only the leaves without the tender stem
- 3 small tomatoes
- 1 big onion
- Pinch of turmeric powder
- 1-2 green chilli sliced
- 10 whole black pepper.
- 1 tbsp dollop of butter
- Small piece of ginger if you like Ginger
Instructions
- Mix all above and put them in an Indian cooker (pressure cooker). Wait until the dal is cooked ( 4 whistles ).
- Heat two spoons of ghee, and fry
- half small spoon of mustard seeds
- half small spoon of zheera (cumin)
- two sliced garlic cloves
- two red chillis
- 6 to 8 curry leaves
- This takes less than 30 seconds to fry. Once garlic turns golden, add one small tomato finely chopped. Add salt, chilli powder to your taste. Add “Coriander or Dhaniya powder”. I would recommend this. Add the above cooked Dal Mix to this fry, and let it simmer. You can add water if you like it to be more like gravy. Add two drops of lemon juice for added taste.
- Eat this with hot rice, and an optional touch of Gongura pickle.
