Dal Methi pigeon pea lentils fenugreek

Name: Dal Methi pigeon pea lentils fenugreek
Cuisine: American
Ingredients: 1 cup Arhar dal; 1 cup finely chopped methi (green fenugreek leaves); 1 medium sized onion; 2 medium sized tomatoes; 2 green chillies; 1 inch ginger; 5-6 garlic; 2-3 tablespoons oil or ghee; 1/2 tea spoon turmeric powder; 1 teaspoon cumin seeds; 1/2 teaspoon red chilli powder; 1-2 dry red chilies eseeded and broken; 1 pinch asafoetida; 1/2 teaspoon Garam Masala; to taste Salt

Ela Grover @cook_iluilug

#goldenapron3
#week2
#dalcurry

Ela Grover @cook_iluilug

#goldenapron3
#week2
#dalcurry

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Ingredients

1 cupArhar dal
1 cupfinely chopped methi (green fenugreek leaves)
1medium sized onion
2medium sized tomatoes
2green chillies
1 inchginger
5-6garlic
2-3 tablespoonsoil or ghee
1/2 tea spoonturmeric powder
1 teaspooncumin seeds
1/2 teaspoonred chilli powder
1-2dry red chilies eseeded and broken
1 pinchasafoetida
1/2 teaspoonGaram Masala
to tasteSalt

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Steps

1

Rinse 1 cup arhar dal and put it in pressure cooker and add 3.5 cup water, salt and turmeric. Pressure cook it for 4 to 5 whistles or more till the lentils are cooked and keep aside.
2

Chop ginger, garlic, onion, tomatoes and green chillies.
3

In a frying pan, heat oil, add asafoetida and cumin seeds, sauté till they crackle, now add onions, garlic, ginger, red chilies and green chilies.
Saute for a couple of minutes till the onions turn translucent.
4

Add red chilli powder and tomatoes and saute for 1 to 2 minutes. chopped methi leaves. Saute till the methi leaves wilt and oil leaves the sides of the mixture.
5

Now add the cooked dal to this tempering mixture. Stir well and simmer the dal for 7 to 8 minutes more.
Lastly add garam masala powder and stir well.
6

Serve dal methi with steamed rice.