Methi / Fenugreek Dal

Some in my house will not eat anything bitter, where in i just go for it. Methi with it's characteristic bitterness, when cooked with dal /lentil will reduce the bitterness and balance the taste. Adding coconut oil enhanced the flavors to this simple dish.

Ingredients

1 cup - Toor dal

1 tsp - Red chili powder 

1/2 tsp - Turmeric powder

Salt to taste

Seasoning

1/2 tsp - Mustard seeds

1/4 tsp - Hing powder

1 big - Roma tomato

6 big - Shallots, chopped
5 big - garlic, crushed & chopped

1 bunch - Fenugreek / methi leaves

Method

1 ) Pluck the methi leaves off the stem, rinse and clean well in water. Drain off the water

2 ) Cook dal in enough water with red chili powder, turmeric powder and little coconut oil.Once the dal is cooked add salt to taste and take off the stove.

3 ) Now heat a kadai /wok, add coconut oil for seasoning. When the oil heats up add mustard seeds and let the mustard seeds splutter. Then add hing, shallots and fry till light brown in color, then add garlic fry for a minute. Then add tomato and fry till tomato is well fried. Then add the methi leaves and fry till the leaves wilt on medium flame.

4 ) Now pour in the cooked dal to the kadai. Stir and mix, adjust salt to taste. Simmer and cook for a minute. Take off the stove and serve.

Serve with rice or roti.