Chana Dal with Methi

Ingredients

• 1 cup chana dal, washed and soaked for at least 15 mins
• 2 cups fresh fenugreek leaves washed and chopped
• 2 tbsp oil 
• 1 pinch asafoetida (hing)
• 1 tsp cumin seeds
• 2 cloves garlic Optional
• 1 inch fresh ginger root chopped
• 2 green chilli chopped
• 1 onion chopped
• 2 tomatoes puréed
• 1 tsp turmeric
• 1 tsp red pepper powder
• salt to taste
• 1 tsp jaggery powder, optional
• 1 tbsp lime juice
• Fresh coriander leaves for garnish

Method

• Put a pressure cooker on heat. Drain the soaked dal and add to the cooker with 2½ cups water, salt and turmeric. Close and pressure cook the dal for 2-3  whistles. Remove from heat but open only after all the steam has escaped on its own.
• Heat the oil in a kadhai or wok. When the oil starts to smoke, reduce heat and add asafoetida, cumin seeds, ginger, garlic, and green chillies. Mix and sauté for a minute.
• Add the chopped onions. Mix and sauté for 4-5 minutes till the onions start to turn soft.
  
• Add tomato purée and all the spices. Mix well and cook for 2 minutes. Add fresh fenugreek leaves and cook for another 2 minutes.
  
• Add the cooked dal and jaggery. Give everything a good mix and cook covered for another 2 mins.
  
• Remove from heat, add lime juice. Taste and adjust seasoning for salt, pepper, and lime.
  
• Serve hot with rice or roti.

Notes

• I have used chana dal in this recipe but methi dal can also be made with yellow moong dal or toovar dal
• We normally cook our dals in pressure cooker but you can also cook them covered in a stock pot till soft and mushy.
• If you are using dried fenugreek leaves, add them in the end after the cooked dal is added into the kadhai.