Methi Dal Fry

Ingredients

• 1 bunch methi / fenugreek
• ▢2 tbsp oil
• ▢1 tsp mustard
• ▢1 tsp cumin
• ▢pinch hing
• ▢few curry leaves
• ▢1 onion, finely chopped
• ▢¼ tsp turmeric
• ▢1 tsp chilli powder
• ▢1 tsp coriander powder
• ▢2 tomato, chopped
• ▢½ cup water
• ▢1 cup toor dal, cooked
• ▢1 tsp salt

FOR LASOONI TADKA:

• ▢2 tbsp ghee
• ▢10 cloves garlic, sliced
• ▢pinch chilli powder
• ▢1 dried red chilli, broken

Description

• Firstly, finely chop 1 bunch methi and keep it aside.

• In a large kadai, heat 2 tbsp oil, 1 tsp mustard, 1 tsp cumin, pinch hing and a few curry leaves. splutter the tempering.

• Add 1 onion and saute until the onion softens slightly.

• Now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and saute until the spices turn aromatic.

• Furthermore, add 2 tomato and saute until the tomato softens.

• You can add ½ cup water, cover and cook until the tomato turns soft and mushy.

• Now add in finely chopped methi and saute for a minute.

• Add 1 cup toor dal, 1 tsp salt and water as required to adjust the consistency as required.

• Get to a rolling boil making sure to adjust the consistency.

• To prepare the tempering, heat 2 tbsp ghee, add 10 cloves garlic and fry well.

• Fry until the garlic turns golden brown.

• Keeping the flame on low add a pinch chilli powder and 1 dried red chilli. mix well.

• Pour the tempering over the dal and mix well.

• Finally, enjoy methi dal recipe with hot steamed rice topped with ghee.