I make dal in so many different ways, dal being a staple diet of family and there are very limited methods which v all exhaust in some years. I experimented some mix and match trends with daal which generally gives good results liked even by my daughters . Methi dal is one of these ....
the slight bitterness of the fenureek leaves gets balanced with the subtle sweetness of the dal. if the fenugreek you get is too bitter, then just sprinkle some salt and keep aside for 15-20 minutes. squeeze the leaves and then rinse them in water. then add these leaves to the tempering.
Sharing recipe of Methi Dal
for pressure cooking:
1 cup arhar dal/pigeon pea lentils
2.5 cups water for pressure cooking the lentils
¼ tsp turmeric powder/haldi
1 or 2 garlic cloves/lahsun
1 tsp cumin seeds/jeera
1 or 2 green chilies/hari mirch, slit or chopped
1 or 2 red chilies, kep whole
1 cup methi leaves/fenugreek, tightly packed, rinsed and chopped
a pinch of asafoetida/hing
a pinch of red chilli powder/lal mirch powder
2 tbsp oil or ghee
1 cup water
salt as required
pressure cook the dal with turmeric and water till the lentils becomes soft.
mash the dal or lentils with a wooden spoon.
add 1 cup water. stir and keep aside.
in a small frying pan, heat oil. fry the cumin seeds, till they crackle.
add the garlic and green chilies. fry for 10-15 seconds.
add the dry red chilies and asafoetida. fry for 5-10 seconds.
add the red chili powder and fry for 1-2 seconds.
add the chopped methi leaves.
fry till the oil leaves the sides of the mixture, about 4-5 minutes or more till the methi leaves have wilted.
pour this mixture in the dal and simmer for 4-6 minutes more.
season with salt, when the methi dal is simmering.
serve the methi dal steaming hot with steamed rice.