Methi Tadka Dal (Pigeon Pea and Fenugreek Curry)

Rinse the dal100 g, pick the fenugreek leaves30 g, chop the tomatoes3, onion1 and ginger1 tsp and slice the green chillies2 and garlic2 cloves.

Put everything for the dal in a pressure cooker and cook until the dal is soft (about 4 whistles). Without a pressure cooker, simmer it covered in a pot for about 45 minutes, adding a little water if it gets thick.

When the dal is nearly done, heat the ghee2 tbsp in a pan and add the mustard seeds½ tsp, cumin seeds½ tsp, garlic, red chillies2 and curry leaves8. Fry until the garlic is golden.

Add the chopped tomato, salt1 tsp, chilli powder½ tsp and coriander½ tsp and cook until the tomato softens.

Pour in the cooked dal and let it simmer for a few minutes. Add water500 ml if you like it thinner.

Stir in the lemon juice1 tsp and serve with hot rice.