Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)
Source and licence
"Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pigeon_Pea_and_Fenugreek_Curry_(Methi_Tadka_Dal), revision 4615199), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pigeon_Pea_and_Fenugreek_Curry_(Methi_Tadka_Dal)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615199
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
India. Associated with India by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- ½ cup 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
Method
- Mix all above and put them in an Indian cooker (pressure cooker). Wait until the dal is cooked (4 whistles).
- Heat the ghee in a pan, and add the mustard seeds, zheera, garlic, red chillis, and curry leaves. Fry until the garlic is golden.
- Add the chopped tomato, salt, chilli powder, and coriander to taste.
- 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.
- Add two drops of lemon juice for added taste.
- Serve with hot rice, and an optional touch of Gongura pickle.