Methi Dal / Lentils With Fenugreek Leaves

                                                                         

As a kid I thought any meal without dal was incomplete! At my parents' place dal was served at lunch and dinner, everyday of the week. Even if  there were two or more vegetarian dishes or a non vegetarian dish being made, dal was not dislodged from the menu and maintained it's pride of place. After I got married and had my own kids I made sure to include dal in their diet from a young age. Simple boiled dal (without tempering) was one of the earliest foods my kids had as infants.

Much as I enjoy dal I try to avoid tedium by varying the recipes. Fortunately there are just so many types of dal available and innumerable ways to prepare them. In this nutrition rich and delicious recipe, greens in the form of methi are added to dal.  I am probably biased but I feel addition of  methi to any dish transforms it and takes it to another level altogether!!

Ingredients: 

1/2 cup arhar dal ( split pigeon pea lentils)
1 cup finely chopped methi ( fresh fenugreek leaves)
1 tomato, finely chopped
1 tea spoon chopped garlic
2 table spoon oil
1/4 tea spoon mustard seeds
1/4 tea spoon cumin
1 dry whole red chilly, broken in two
Pinch of asafoetida
1/2 tea spoon turmeric powder
Salt to taste
1/2 tea spoon red chilly powder
1/2 tea spoon coriander powder
1/2 tea spoon cumin powder
1 1/2 cup water

Method:  Wash arhar dal and soak in water for half hour. Transfer dal  to a pressure cooker and add salt, turmeric powder and 1 1/2 cups of  water. Lower flame after first whistle and let it cook on slow flame for further five minutes. Meanwhile, wash, drain and finely chop methi. Also chop, garlic and tomato.

In a heavy bottom pan add oil. When oil heats up add mustard seeds, cumin, dry red chilly and asafoetida. As soon as they start spluttering add garlic. Add tomato when garlic begins to change colour. Cook till tomato gets soft and mushy. Add red chilly powder, coriander powder and cumin powder and mix well. Add methi and stir continuously till it wilts and oil separates from mixture. Add the boiled dal and let it simmer on low flame for couple of minutes. Serve hot.