![](admin/recipeuploads/1707378745.webp)
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
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Firstly, finely chop 1 bunch methi and keep it aside.
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In a large kadai, heat 2 tbsp oil, 1 tsp mustard, 1 tsp cumin, pinch hing and a few curry leaves. splutter the tempering.
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Add 1 onion and saute until the onion softens slightly.
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Now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and saute until the spices turn aromatic.
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Furthermore, add 2 tomato and saute until the tomato softens.
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You can add ½ cup water, cover and cook until the tomato turns soft and mushy.
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Now add in finely chopped methi and saute for a minute.
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Add 1 cup toor dal, 1 tsp salt and water as required to adjust the consistency as required.
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Get to a rolling boil making sure to adjust the consistency.
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To prepare the tempering, heat 2 tbsp ghee, add 10 cloves garlic and fry well.
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Fry until the garlic turns golden brown.
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Keeping the flame on low add a pinch chilli powder and 1 dried red chilli. mix well.
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Pour the tempering over the dal and mix well.
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Finally, enjoy methi dal recipe with hot steamed rice topped with ghee.