2. And the garlic pods. Next add in the Washed methi leaves you can also chop them into slightly small or use just the leaves alone.
3. Then add in the Tamarind, Turmeric powder, Salt and the required Water
4. Pressure cook in a medium flame for 4 whistles and then wait till the pressure is released on its own and then open the cooker. Add Water to bring it to the slightly thick dal consistency and then mash well with a ladle.
5. Keep the pressure cooker in a low flame and continue cooking, meanwhile in a tadka pan add in the oil once its hot add in the Hing, Cumin seeds let it splutter and then add in the dry red chilli saute for few secs and then add it to the dal. Mix well and cook for another 5 mins and then switch off the flame. Add in a tbsp. of ghee and keep the dal covered till you serve.
Methi Dal | Dal with Fenugreek Leaves | Vendhya Keerai Paruppu
Ingredients
- Fresh Methi – 2 cups
- Tour Dal – 1 cup
- Onion – 1
- Tomato - 1
- Green Chilli - 3
- Garlic pods – 5
- Turmeric powder – ¼ tsp
- Salt as needed
- Tamarind a small gooseberry sized
- Water as needed
- Ghee – 1 tbsp
To Temper:
- Oil – 1 tbsp
- Hing / Asefoetida – ¼ tsp
- Cumin Seeds – ½ tsp
- Dry Red Chilli - 3
Instructions
- Wash the methi well. In a pressure cooker add in the tour dal, Onion, tomato, green chilli.
- And the garlic pods. Next add in the Washed methi leaves you can also chop them into slightly small or use just the leaves alone.
- Then add in the Tamarind, Turmeric powder, Salt, and the required Water
- Pressure cook in a medium flame for 4 whistles and then wait till the pressure is released on its own and then open the cooker. Add Water to bring it to the slightly thick dal consistency and then mash well with a ladle.
- Keep the pressure cooker on a low flame and continue cooking, meanwhile in a tadka pan add in the oil once its hot add in the Hing, Cumin seeds let it splutter, and then add in the dry red chili saute for few secs and then add it to the dal. Mix well and cook for another 5 mins and then switch off the flame. Add in a tbsp. of ghee and keep the dal covered until you serve.
Notes
- Serve with Hot Rice and any veggie Stir Fry.
- Make sure you clean the methi very well as it has mud particles.
- I used my homegrown methi leaves.
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