Dal Methi

Ingredients

1 cup toor dal

½ cup methi (fenugreek) leaves

1 green chilli, slitted

1 onion, chopped

1 large tomato chopped

1 tablespoon garlic, chopped

½ - 1 teaspoon chili powder

½ teaspoon cumin seeds

¼ teaspoon mustard seeds

1 sprig curry leaves

2 dried chilies    

¼ teaspoon turmeric powder

tamarind,a small lemon size ,soaked in water and mashed well to extract the pulp

2 tablespoon oil

Method

• Pressure cook dal with salt and turmeric powder.
• Pour 2 tablespoon oil in a pan.
• Splutter mustard seeds, cumin seeds, curry leaves and dried red chilies,green chilies and give a good stir.
• Add chopped onion and garlic and stir until the mixture turns translucent.
• Add chopped tomatoes and keep sauteing until the tomatoes are mashed well and oil starts separating.
• Add chili powder and salt if required.(I added chili powder to make it more spicy and colorful)
• At this stage add methi leaves and mix well for 1-2 minutes and off the flame.
• Add this methi mixture and tamarind pulp to the cooked dal and boil for a minute.
• Serve hot with rice/ chapathi.       

Sending this recipe to Mission Explore Food: Lentils, Cookcookandcook, Thoushaltcook