Cookbook:Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)

Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)
Category	Side dish recipes
Servings	4–6
Time	12–15 minutes
Difficulty

Cookbook | Ingredients | Recipes | Cuisine of India

Ingredients

• ½ cup red lentils (toor dal)
• 2 cups water
• 2 handfuls of methi leaves (only the leaves without the tender stem)
• 3 tomatoes
• 1 big onion
• 1 pinch of turmeric powder
• 1–2 green chillis, sliced
• 10 whole black peppercorns
• 1 small dollop of butter
• 1 small piece of ginger (optional)
• 2 spoonfuls ghee
• ½ small spoon of mustard seeds
• ½ small spoon of zheera (cumin)
• 2 garlic cloves, sliced
• 2 red chillis
• 6–8 curry leaves
• 1 small tomato, finely chopped
• Salt
• Chilli powder
• Ground coriander
• Lemon juice

Procedure

1. Mix all above and put them in an Indian cooker (pressure cooker). Wait until the dal is cooked (4 whistles).
2. Heat the ghee in a pan, and add the mustard seeds, zheera, garlic, red chillis, and curry leaves. Fry until the garlic is golden.
3. Add the chopped tomato, salt, chilli powder, and coriander to taste.
4. Add the cooked dal mixture to the fried mixture, and let it simmer. You can add water if you like it to be more like gravy.
5. Add two drops of lemon juice for added taste.
6. Serve with hot rice, and an optional touch of Gongura pickle.

See also

• Tadka dhal
• Tadkal