Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)
Total Time
15 minutes
Servings
4–6
½ cup toor dal
2 cups water
2 handfuls of methi leaves (only the leaves without the tender stem)
3 tomatoes
1 big onion
1 pinch of turmeric powder
1–2 green chillis, sliced
10 whole black peppercorns
1 small dollop of butter
1 small piece of ginger (optional)
2 spoonfuls ghee
½ small spoon of mustard seeds
½ small spoon of zheera (cumin)
2 garlic cloves, sliced
2 red chillis
6–8 curry leaves
1 small tomato, finely chopped
Salt
Chilli powder
Ground coriander
Lemon juice
Mix all above and put them in an Indian cooker (pressure cooker). Wait until the dal is cooked (4 whistles).
Heat the ghee in a pan, and add the mustard seeds, zheera, garlic, red chillis, and curry leaves. Fry until the garlic is golden.
Add the chopped tomato, salt, chilli powder, and coriander to taste.
Add the cooked dal mixture to the fried mixture, 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.
Serve with hot rice, and an optional touch of Gongura pickle.