How to Make Super Quick Homemade Dal Methi pigeon pea lentils fenugreek

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Homemade Dal Methi pigeon pea lentils fenugreek. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Dal Methi pigeon pea lentils fenugreek, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dal Methi pigeon pea lentils fenugreek delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Dal Methi pigeon pea lentils fenugreek using 15 ingredients and 6 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Prepare to make Dal Methi pigeon pea lentils fenugreek:

1. 1 cup Arhar dal
2. 1 cup finely chopped methi (green fenugreek leaves)
3. 1 medium sized onion
4. 2 medium sized tomatoes
5. 2 green chillies
6. 1 inch ginger
7. 5-6 garlic
8. 2-3 tablespoons oil or ghee
9. 1/2 tea spoon turmeric powder
10. 1 teaspoon cumin seeds
11. 1/2 teaspoon red chilli powder
12. 1-2 dry red chilies eseeded and broken
13. 1 pinch asafoetida
14. 1/2 teaspoon Garam Masala
15. to taste Salt

Instructions to make to make Dal Methi pigeon pea lentils fenugreek

1. Rinse 1 cup arhar dal and put it in pressure cooker and add 3.5 cup water, salt and turmeric. Pressure cook it for 4 to 5 whistles or more till the lentils are cooked and keep aside.
2. Chop ginger, garlic, onion, tomatoes and green chillies.
3. In a frying pan, heat oil, add asafoetida and cumin seeds, sauté till they crackle, now add onions, garlic, ginger, red chilies and green chilies. Saute for a couple of minutes till the onions turn translucent.
4. Add red chilli powder and tomatoes and saute for 1 to 2 minutes. chopped methi leaves. Saute till the methi leaves wilt and oil leaves the sides of the mixture.
5. Now add the cooked dal to this tempering mixture. Stir well and simmer the dal for 7 to 8 minutes more. Lastly add garam masala powder and stir well.
6. Serve dal methi with steamed rice.

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