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Adapted from the Wikibooks Cookbook: Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)
- +22 ingredients
- +6 steps
Ingredients
- DalAdded: 100 g toor dal (split pigeon peas), rinsed
- Added: 500 ml water
- Added: 30 g fresh fenugreek (methi) leaves, picked from the stems
- Added: 3 tomatoes, chopped
- Added: 1 large onion, chopped
- Added: 1 pinch ground turmeric
- Added: 2 green chillies, sliced (or 1 for less heat)
- Added: 10 black peppercorns
- Added: 1 tsp butter
- Added: 1 tsp chopped fresh ginger(optional)
- TadkaAdded: 2 tbsp ghee
- Added: ½ tsp mustard seeds
- Added: ½ tsp cumin seeds
- Added: 2 cloves garlic, sliced
- Added: 2 dried red chillies
- Added: 8 curry leaves
- Added: 1 small tomato, finely chopped
- Added: 1 tsp salt
- Added: ½ tsp chilli powder
- Added: ½ tsp ground coriander
- Added: 1 tsp lemon juice
- Added: Steamed rice, to serve
Method
Added step 1:
Rinse the dal, pick the fenugreek leaves, chop the tomatoes, onion and ginger and slice the green chillies and garlic.
10 minAdded step 2:
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.
20 minAdded step 3:
When the dal is nearly done, heat the ghee in a pan and add the mustard seeds, cumin seeds, garlic, red chillies and curry leaves. Fry until the garlic is golden.
2 minAdded step 4:
Add the chopped tomato, salt, chilli powder and coriander and cook until the tomato softens.
3 minAdded step 5:
Pour in the cooked dal and let it simmer for a few minutes. Add water if you like it thinner.
5 minAdded step 6:
Stir in the lemon juice and serve with hot rice.
1 min