With many ways to enjoy dhal, this Methi Dhal is a tasty twist. Dhal is a staple in most Indian households and this dish is a great addition to the list of dhal possibilities. Enjoy!
Pressure cook toor dhal 
Let pressure release and set aside 
Add cumin, mustard seeds, and asafetida to hot oil 
Sauté green chilies and onions 
Add tomatoes 
Add and sauté methi leaves 
Add chili powder and salt 
Add cooked dhal 
Add water as needed and mix 
Mix in butter/ghee
Methi Dhal
With many ways to enjoy dal, this Methi Dhal is a tasty twist. Dhal is a staple in most Indian households and this dish is a great addition to the list of dhal possibilities. Enjoy!
Servings: 6
Ingredients
- 2 cups methi leaves (chopped)
- 1 cup toor dhal
- 2 cups water
- ¼ tsp turmeric powder
- 1 tsp oil (for cooking dhal)
- 3 tbsp oil
- 1 cup onion (chopped)
- 1 cup tomato (chopped)
- 4 green chilies (adjust to taste)
- 1 tsp Kashmiri red chili powder (adjust to taste)
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ⅛ tsp asafetida
- 1 tsp butter/ghee (optional)
- ½ cup water (adjust as needed)
- salt to taste
Instructions
- Add washed toor dhal to a pressure cooker. Add 2 cups water, turmeric powder, and 1 tsp oil to the cooker.
- Cook for 2 whistles. The dhal should be soft. Set aside to let the pressure release naturally.
- Add 3 tbsp oil to a pan. Once hot, add mustard seeds, cumin seeds, and asafetida.
- Once mustard seeds start to crackle, add chopped onions and green chilies. Sauté for 1 minute. Make sure the raw smell has faded.
- Next, add chopped tomatoes and sauté until soft.
- Then, add chopped methi leaves and sauté for 1 minute.
- Add chili powder and salt. Mix well and add cooked toor dhal.
- Mix well and add water as needed to adjust the consistency of the dhal. Let the dhal boil for 2-3 minutes.
- Add butter/ghee, if using, and mix well. This is optional, but adding this will make the dhal aromatic. Cook for 1 minute.
- Serve hot with rice or roti.
