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

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Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)
CategorySide dish recipes
Time12–15 minutes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of India


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  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

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