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Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)

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Pigeon Pea and Fenugreek Curry (Methi Tadka Dal) — a recipe imported from the Wikibooks Cookbook.

Total 00:15
Yield 4–6

Ingredients

  • 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) (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

Instructions

  1. 1
    Mix all above and put them in an Indian cooker (pressure cooker). Wait until the dal is cooked (4 whistles).
  2. 2
    Heat the ghee in a pan, and add the mustard seeds, zheera, garlic, red chillis, and curry leaves. Fry until the garlic is golden.
  3. 3
    Add the chopped tomato, salt, chilli powder, and coriander to taste.
  4. 4
    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.
  5. 5
    Add two drops of lemon juice for added taste.
  6. 6
    Serve with hot rice, and an optional touch of Gongura pickle.
Category
Side Dishes
Cuisine
Indian

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Pigeon_Pea_and_Fenugreek_Curry_(Methi_Tadka_Dal)