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. You can also check out some of my favourite recipes with methi or fenugreek leaves, especially the popular methi matar malai, methi pakoda, a very nice and easy evening snack, my favourite methi pulao recipe and methi leaves sambar which is my mom’s specialty. If you like methi, check out all my methi recipes here.
Methi Yellow Dal
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
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
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.