Toor dal with Methi (fenugreek) leaves

Methi (Fenugreek) leaves

Toor dal with Methi (Pigeon peas & fenugreek leaves)

Toor dal with methi leaves

Ingredients:- 

Toor dal / Arhar dal (Pigeon Pea) - 1 cup.           

Methi leaves (fenugreek) – 1 small bunch

Salt – to taste

Turmeric (Haldi) - pinch

Green Chillies – 2 nos.

Mustard seeds & cumin seeds (Rayi & jeera) – ½ tsp

Curry leaves – a few        

Oil for seasoning (tadka) – 1 tbs  

                                                                           

Method 1:

• Wash and separate methi leaves.
• Add methi leaves, Haldi, chopped green chillies to dal in a pressure cooker. Add 3 cups of water and cook for 2 or 3 whistles or until dal is cooked soft.
• When cooled, mash the dal to a coarse paste. Put salt into the dal mixture and cook it on stove without lid. When it is done, remove from stove.
• Heat oil in a sauce pan (kadai), add mustard seeds, cumin seeds, and curry leaves. When they start spluttering pout the oil over the dal.
• This dal can be eaten with rice or roti.