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.