Methi Yellow Dal / Fenugreek Leaves in Yellow Dal Recipe

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I am a huge methi fan and at every given chance, I try to catch up on all the methi eating I missed while in Kerala where methi leaves are almost unheard of (although fenugreek seeds are very much part of the cuisine).

Sometimes methi parathas are too much trouble because I am so darn lazy so I whip up this super easy methi dal. All you need to serve it is some steamed white rice and ghee. 

Methi Yellow Dal 

Serves 2

Ingredients:

1 bunch of fenugreek/methi leaves

3/4 cup toor dal / tuvar dal

1/2 tsp tamarind paste or 1 tsp amchur / dried mango powder

3-4 green chillies, slit

1 tsp red chilli powder (optional)

A pinch of turmeric

Salt to taste

For tempering:

2 tsp oil

1/4 tsp mustard seeds

1/2 tsp jeera / cumin seeds

A pinch of hing / asafoetida / perungaayam

2 cloves garlic, sliced long

A few curry leaves

How I Made It:

1. Pressure cook the toor dal in 2 cups water with chopped methi leaves, turmeric and green chillies until soft (about 4 whistles). 

2. Once the pressure leaves the pan, set it back on moderate heat and add salt, chilli powder and amchur or tamarind paste. Bring to a slow boil. If the consistency is too thick, add some water when boiling. Once the ingredients all come together, remove from fire and set aside. 

3. Heat oil for tempering and add all the items in the list to temper. When the mustard seeds start popping, dunk it all into the prepared dal and mix well. 

Serve warm with rice and ghee or rotis.

Sending this to Priya's Think Spice - Think Fenugreek event, a brainchild of Sunita. 

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