Prep time: 30 to soak and 30 min to cook Toor Dal.
Cooking time- 15 minutes.
Serves- 3-4 people.
Cooked Toor Dal (Pigeon pea)- 1.5 cups about 150 gms.
Onions- chopped about half a cup. (1 small sized onion)
Tomato- chopped about half a cup (1 small sized tomato)
Methi ( Fenugreek) leaves cleaned and washed- 1 cup (about 100 gms)
Garlic chopped- a few pods.
Chopped green chilies- 2-3.
Curry leaves- 2 sprigs.
Oil- 2 teaspoons or say 20 ml approx.
Water- 1/2 cup.
Mustard seeds- 1 teaspoon
Jeera (Cumin) seeds- 1 teaspoon
Turmeric powder- 1 teaspoon
Red Chilli powder -1 teaspoon
Hing (asafoetida)- 1/2 teaspoon
Salt to taste.
First take a pan, heat about 2 teaspoons of oil, and add half a teaspoon of mustard seeds. Let it sputter. Now add a spoon of cumin seeds, and add hing and curry leaves. Now add chopped garlic and fry a little. Add the onions and green chillis and once it is fried add the tomatoes. Once the tomatoes are soft, add turmeric, red chili powder, and salt. Mix all of this up and now add the Methi leaves. Cook until the Methi leaves are soft and shrink in size. Now add the cooked dal, mix up and add a little water to adjust the consistency. Serve this piping hot with rice or roti.
1) Always soak the dal for at least 30 min before cooking. This way it cooks soft and quickly too. Ensure that dal is cooked well for all dishes based on it.
2) Never over fry or add too much oil when you cook greens, this kills their nutritional value and also changes the taste. Sprinkle water instead.
3) You may also use ghee in the place of oil for the “tadka” used in dals, it enhances the fragrance and flavor too.