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  • Methi Daal... Red split lentils with Fenugreek

    1 vote
    Methi Daal... Red split lentils with Fenugreek
    Prep: 20 min Cook: 15 min Servings: 4
    by Meera Nalavadi
    21 recipes
    >

    Ingredients

    • 2 cups cooked red split lentils or 1 cup washed lentils + 2 cups water
    • 3-4 cloves chopped garlic
    • 1 inch piece minced ginger
    • ½ tsp turmeric
    • 1 tbsp any neutral virgin oil or ghee
    • salt to taste
    • 2 cups washed chopped fresh fenugreek leaves or 2 tsp *dried fenugreek leaves
    • ½ tsp cumin seeds
    • 1 hot green chilly
    • 1 medium tomato chopped or handful of cherry tomatoes halved

    Directions

    1. Cook the lentils with salt and turmeric in a large pot. Be careful it initially foams to the top.
    2. For Tempering
    3. In the meanwhile, Warm oil and add cumin seeds, as they crackle add ginger and chopped fenugreek leaves and saute for a minute.
    4. Add garlic, chilly and saute further, add tomatoes and cook till broken down.
    5. Add cooked lentils. If using *Dried Fenugreek crush by gently rubbing between your palms and sprinkle over the dal.
    6. Stir. Bring to a boil and serve hot with rice.
    7. *You should find fresh Fenugreek in any Indian grocery store this time of the year. If not available use dried fenugreek leaves. Also called Quasuri or Kasuri Methi.
    8. *The amount of leaves might seem a lot at first, but like any greens they wilt down.

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