Methi Dal Tadka 👇

2/3 cup arhar dal split pigeon peas lentils

⅓ cup yellow moong dal

½ teaspoon turmeric powder

1 bunch fresh methi 200g, finely chopped

½ teaspoon amchoor powder adjust to taste

1/2 teaspoon chilly powder

1/2 teaspoon garam masala

1 tbsp Ghee

1 tbsp oil

¾ teaspoon cumin seeds

5 garlic cloves finely chopped

½ inch ginger finely chopped

1 small tomato cubed

Salt to taste

Ghee to drizzle

Method:

Rinse the mix of dals 3-4 times in running water until the water runs clear. Soak the lentils for 20-25 minutes. 

Place the soaked & drained lentils in a pressure cooker. Add 3 cups fresh water to cover. Set on a stove. You could cook the lentils in Instant pot as well. Once boiling, you will notice white foam on the surface of lentils. Using a spoon, skim the foam and discard it. 

Top with ½ cup more water to cover the lentils. Add turmeric powder and salt. Close the lid and cook on low medium heat for 3 whistles. The lentils should be soft in 3 whistles. 

Once the pressure is released, open the lid and make sure that lentils are soft. Mash the cooked lentils using back of spoon for a few minutes till creamy.

While the lentils are cooking, clean the methi leaves. To clean, pluck the leaves from the stems and discard the stems. Thoroughly wash the methi leaves 3-4 times and finely chop them.

Chop the garlic and ginger as well.

In a pot, add oil and ghee.

Temper with cumin, chopped garlic & ginger. Next, add the chopped methi leaves and saute for 3-4 minutes to do away the bitterness of ggreens. Add tomatoes. Add garam masala, amchur powder and red chilly powder.

Add the cooked dal. Mix, adjust the consistency with extra water if needed and simmer for 8-10 minutes till everything is warmed through.

Serve it with some steamed rice