This dal methi is a delicious, healthy and comforting North Indian style dal made with fresh fenugreek leaves, pigeon pea lentils, onions, tomatoes, spices and herbs.
Pick, rinse arhar dal (pigeon pea lentils) a couple of times in fresh water. Drain all the water.
Add the rinsed lentils, turmeric powder and water in 3 litre pressure cooker. You can also cook them adding water as required in a pan or Instant pot.
Pressure cook the lentils on medium to medium high heat for 8 to 10 whistles or more till the lentils are cooked thoroughly and softened.
When the pressure settles down naturally in the cooker, then only open the lid. Mash the lentils lightly with a wired whisk or spoon and keep aside.
Making methi dal
In a small frying pan, heat oil. Keep the heat to medium. Add the cumin seeds and fry them till they crackle.
Then add onions, garlic, ginger, red chilies and green chilies.
Saute for a couple of minutes stirring often till the onions turn translucent.
Add the tomatoes, asafoetida, red chili powder and saute for 1 to 2 minutes.
Add the chopped methi leaves. Saute till the methi leaves wilt and oil leaves the sides of the mixture,
Pour this mixture in the dal or add the cooked dal to this tempering mixture.
Add water and salt as required. You can add water depending upon the consistency you want.
Stir very well and simmer the dal for 7 to 8 minutes more.
Lastly add garam masala powder and mix well. Check the taste and add more salt if needed.
Serve dal methi steaming hot with steamed rice or cumin rice or roti or paratha.
Notes
Use fresh and tender methi leaves. If the fenugreek leaves are very bitter then first chop them. Rub and mix some salt on them and set aside for 10 to 15 minutes. Squeeze these leaves to remove the bitter juices. Rinse with water once and then drain any extra water. Now you can use them in the recipe.
For the lentils you can use a variety like chana dal, masoor dal, moong dal, arhar dal or a mix of any of these. Just remember the cooking time will vary. E.g. chana dal will take more time to cook than other lentils.
This is not a spicy version. To make it spicy add more red chili powder or green chilies.
For a richer and fragrant methi dal include ghee instead of oil.
To enjoy the dal for its best flavor and taste eat it hot after it is prepared. On cooling or resting the consistency will thicken and the taste also changes.