Methi Mushroom Dal Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped mushrooms and fenugreek leaves. Cook until the mushrooms are tender.
• STEP 4.Add soaked and boiled dal, turmeric powder, red chili powder, and salt. Mix well and simmer for 10 minutes.
• STEP 5.In a separate pan, heat ghee and add dried red chilies, cumin seeds, and garlic. Fry until fragrant.
• STEP 6.Pour this tempering over the dal and mix well. Garnish with fresh coriander leaves.
• STEP 7.Serve hot with steamed rice or roti.

Cooking Tips

• Soak the dal for at least 30 minutes before boiling to reduce cooking time.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If fresh fenugreek leaves are not available, you can use dried fenugreek leaves (kasuri methi) as a substitute.

Storage and Serving

• Leftover Methi Mushroom Dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal in a pan or microwave before serving.
• Garnish with a squeeze of lemon juice for an extra tangy flavor.