Methi Masala Dal | Methi based gravy for Rice

There are some dishes you detest at first taste, and then they
grow on you. Today's is one such which I literally hated it for the first
couple of times, till gradually grew on me. Like yesterday's post on Methi
Matar Malai, this too was accepted when I made some changes to the original
recipe and served it to the kiddos and family. It goes well with steamed rice.

I made it with some potato dry curry and pickle, and it was lip smacking good.
As with Methi Matar Malai, addition of onion is totally optional, but we liked
it with them. Make these for a sunday brunch as we did and you have a healthy
smile on ur family's lips. Sending this to BM#50 under Fenugreek leaves series

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Prep time : 15 mins | Cook time : 15 mins | Serves : 3

Methi Masala Dal - a lentil based vegan curry with fenugreek
leaves, toor dal (split pigeon pea)

Serving suggestions : Hot steamed rice, Potato Curry, pickle

Ingredients:

• Methi
  / fenugreek leaves - 1 cup
• Toor
  dal - ½ cup
• Onions
  - 1 medium
• Tomato
  - ½ medium
• Ginger
  - garlic paste - ½ tsp
• Oil
  - 1 tsp
• Turmeric
  - 1 tsp
• Green
  chillies - 1 or 2
• Methi
  seeds - ½ tsp
• Cumin
  seeds -½ tsp
• Mustard
  seeds - ½ tsp
• Salt
  - to taste
• Jeera
  powder - ½ tsp
• Red
  chilli powder - ½ tsp
• Amchur powder - ½ tsp
• Dhania (dry coriander) powder - 1 tsp

 Method:

1. Wash,
   pick, sort and chop fenugreek finely. Pressure cook these leaves with toor
   dal for 3 whistles with a pinch of turmeric , tomato, onion and green
   chillies till done. Mash them up a bit once this is cooked.
2. In
   a pan, transfer this above mixture, add salt and other dry spice powders.
   let it simmer.  Once done, make a tadka (tempering) with jeera,
   cumin, mustard seeds and methi seeds (whole). Once done, pour the
   tempering on the dal and serve immediately with rice and pickle and dry
   curry 

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