Methi Dal recipe

There are many variations for this recipe but I like this one the best because it brings out the methi flavor very well.

Ingredients:

Tur Dal: half cup
Methi (fenugreek) leaves: half bunch

Masala:
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp turmeric
1/2 tsp ajwain
1 tsp amchur powder
Red chilli powder to taste
Salt to taste
1/2 tsp sugar
A pinch of Asafoetida
3 tbsp oil

Dal: Soak the dal in water for half an hour. Cook in a pressure cooker till done and mash well.

Wash the methi leaves well and chop fine.

Heat the oil in a kadai and when hot, add the mustard seeds. After they stop spluttering, add the jeera, ajwain, and asafoetida. Stir for some time till you get the aroma. Add the methi leaves and stir fry for a couple of minutes taking care not to burn the leaves. Add the dal, mix well. If the consistency is too thick, add water to set it right. Add the salt, sugar, amchur powder, coriander powder, and red chilli powder. Cook for five minutes on low flame.

Optionally, add a tablespoon of ghee.

Serve hot with rotis or rice.