South Indian Style Lentils with Fresh Fenugreek (Methi Dal)
A delicious, tangy and spicy dal that celebrates seasonal fresh fenugreek. It pairs particularly well with steamed rice and papad. At first glance, the recipe may seem a tad complicated. However, the ingredients are basic to any Indian pantry (or easy to source from a local South Asian grocery store). The recipe itself is straightforward and comes together quickly. If you are not a fan of fenugreek or it is not available where you live, feel free to substitute it with any greens of your choice. These lentils can be made ahead and frozen for up to a month.
Recipe
South Indian Style Lentils with Fresh Fenugreek
(Serves 4)
Ingredients
1 cup pigeon peas (toor dal), washed and soaked for an hour
1 tbsp ghee/oil
1 tbsp whole garlic pods, peeled
1 large red onion, sliced fine
1/2 tsp ginger-garlic paste
1/4 tsp turmeric powder (haldi)
1/2 tsp red chilli powder
1 tsp coriander powder (dhania)
1 large or 2 medium tomatoes, grated or puréed
Salt to taste
1 cup fresh fenugreek leaves (methi), washed and roughly chopped
Water as needed
Tamarind pulp and jaggery to taste
For tempering -
2-3 tsp ghee
2 dried red chillies, broken in half
1/2 tsp cumin seeds (zeera)
1/2 tsp mustard seeds (rai)
1/4 tsp fenugreek seeds (methi dana)
8-10 fresh curry leaves
A generous pinch of asafetida (hing)
Method
In a pressure cooker, heat 1 tbsp oil or ghee over medium heat. Add the whole garlic pods and fry them until they are well browned. Drain and set aside for later.
In the same oil, fry the onions until they turn transparent. Add the ginger-garlic paste along with a tablespoon of water and sauté until the raw smell disappears.
Add the turmeric, red chilli and coriander powders and sauté for a minute to toast the spices. Add the tomatoes and fry stirring often until the tomatoes are pulpy and the oil starts to float to the sides.
Add the fenugreek leaves and sauté for 5-7 minutes.
Drain the soaked lentils and add to the pressure cooker. Stir well to incorporate.
Add in 3 cups of water and salt to taste.
Cover and pressure cook for 10-12 minutes or until the lentils are cooked through. Once the pressure releases, open the cooker and mash the dal slightly.
Add in the tamarind pulp and jaggery. Adjust their quantities to taste. Add the fried garlic cloves and bring the dal to a boil over a medium flame. Once it boils, lower the heat and let it simmer while you prepare the tempering.
In a small wok or pan, heat the ghee over a medium-low flame. Add the dried red chillies and fry until they change color. Add the cumin, mustard and fenugreek seeds. Once they splutter, crush the curry leaves with your fingers to release their flavor and add to the pan along with the asafetida. As soon as the curry leaves crisp up, add the tempering to the simmering dal.
Stir well, taste and adjust the seasoning as needed. Simmer for two more minutes, then turn off the heat.
Serve hot with steamed rice, a topping of ghee and papad.
