Arhar Methi Dal

Ingredients:

Arhar (Toor) Dal - 3/4 cup
Methi (Fenugreek) leaves (finely chopped)- 2 cups
Tomato (deseeded & chopped) - 3/4 cup
Green chilli - 1-2
Turmeric powder - 1/4 tsp
Salt - 3/4 tsp
Desi Ghee - 1.5 tbsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 1 sprig
Hing - a pinch
Garlic cloves (crushed) - 2
Dry red chilli (broken) - 2 
Garam masala powder - 1/4 tsp
Kashmiri red chilli powder - 1/4 tsp
Lemon - 1

Method:

1. Wash and soak dal for 20 minutes

2. Add 1.5 cups of water, turmeric powder, tomatoes, green chilli, salt

3. Pressure cook on high flame for 1 whistle

4. Lower the flame and cook for 5-6 minutes

5. Let the pressure release on its own

6. Open the lid and mash the dal with the back of a ladle

7. In a pan heat ghee

8. When the ghee is hot add cumin seeds, mustard seeds, dry red chilli

9. When they splutter, add hing, curry leaves and garlic

10. When the curry leaves turn crisp, add nicely 2-3 times washed finely chopped methi leaves

11. Fry until they wilt off completely

12. Turn off and add kashmiri red chilli powder, garam masala powder

13. Add tempered methi leaves to the dal

14. Mix and if the methi dal is too thick pour some boiling water and simmer for 2 to 3 minutes

15. Squeeze the lemon and mix

16. Serve hot Methi Dal with rice, phulka or roti