Follow these steps for perfect results
Turmeric powder
Salt
Cumin seeds
Masoor Dal (Whole)
soaked
Methi Leaves (Fenugreek Leaves)
chopped
Green Chilli
slit
Ghee
Asafoetida
Coriander Powder
Tomato
chopped
Red Chilli powder
Onion
thinly sliced
Wash and soak the masoor dal in 3 cups of water for 30 minutes.
Clean, wash, and chop the methi leaves.
Heat a teaspoon of oil in a wok or kadai.
Saute the chopped methi leaves until softened (about 1 minute).
Set aside the sauteed methi leaves.
Heat ghee in a pressure cooker over medium heat.
Add asafoetida and cumin seeds; let them crackle.
Add sliced onion and saute until soft.
Add chopped tomato, green chili, coriander powder, turmeric powder, and red chili powder.
Saute for a minute over medium heat.
Add soaked masoor dal (with the soaking water) to the onion-tomato mixture.
Close the pressure cooker lid and put the weight on.
Cook for 3 whistles, then reduce heat to low and simmer for 5 minutes.
Turn off the heat and allow the pressure to release naturally.
Open the cooker and lightly mash the masoor dal with the back of a spoon.
Stir in the sauteed methi leaves.
Serve hot.
Expert advice for the best results
Adjust the amount of red chili powder to your spice preference.
Soaking the dal helps it cook faster.
Garnish with fresh coriander leaves for added flavor and presentation.
Everything you need to know before you start
15 mins
Can be made 1-2 days ahead and reheated.
Serve in a bowl, garnished with fresh coriander and a dollop of ghee or cream.
Serve with roti or rice.
Serve with a side of yogurt or raita.
Pairs well with the spices and lentils.
Discover the story behind this recipe
A staple dish in North Indian cuisine, often eaten as part of a daily meal.
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