Methi-Fenugreek Seeds Dal Recipe

Cooking Directions

• STEP 1.Wash and soak the lentils for 30 minutes.
• STEP 2.In a pressure cooker, heat oil and add cumin seeds, fenugreek seeds, and dried red chilies.
• STEP 3.Add onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute.
• STEP 5.Add the soaked lentils, turmeric powder, red chili powder, and salt. Mix well.
• STEP 6.Add water and pressure cook for 3-4 whistles or until the lentils are cooked.
• STEP 7.In a separate pan, heat ghee and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 8.Add this tempering to the cooked lentils and mix well.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the lentils helps in faster cooking.
• Adjust the amount of spices according to your taste preference.
• You can add chopped tomatoes for a tangy flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve hot with rice or roti for a complete meal.