Methi Dal

Here is our first recipe for a super simple lentil curry called "dal" which is a common staple in most Indian homes. Not only does this dal make a whole meal by itself , it makes a great side that is poured over rice or rotis dipped into. We added a little twist to make this simple dal a lil more exciting by adding some fresh methi leaves we got at our local Indian grocers.Give this recipe a try and dig in with all your hands either with rotis or rice.

Ingredients
Split Moong Dal: 1 cup
Fresh Methi/fenugreek Leaves (chopped): 1 bunch
Red Onions (Finely Chopped): 1/2 cup
Tomatoes (cubed): 1/2 cup
Green Chillies (slit): 2-3
Ginger (chopped): 1 teaspoon
Garlic (whole): 1pod
Jeera/Cumin seeds: 2 teaspoons
Turmeric powder: 1 teaspoon
Chilli powder: 2 teaspoon
Garam Masala: 1 teaspoon
Coriander powder: 1 teaspoon
Amchur/chat masala: 1 teaspoon
Salt to taste
Pepper to taste

* You can use the combination of toor dal and moong dal in equal portions or either one.

* If you have all the patience in the world you can pick out all the leaves and use or you could roughly chop the top bit of the bunch including the stem like us.

Pressure cook the toor/moong dal with garlic, ginger, green chillies, cubed tomatoes, turmeric powder, chilli powder and salt. Meanwhile heat some oil in a pan, splutter the cumin seeds, add chopped onions and saute. Add chilli powder, coriander powder, chat masala and some garam masala. Mix well. Now add the methi leaves and saute until the rawness of everything goes away. After the dal in the cooker is done, just mash up a little using the back of the spoon and add the sauteed masala into the dal. Give a final boil while adjusting the salt and spice. Finish up with some chopped up coriander leaves.

Enjoy hot!!