This is my Mom's recipe. All in my house love this dish and won't need any side dish when its prepared. I love this soooooo much that, whenever i go to market first thing to buy is methi. Toordal is main and must ingredent for this one. This dish is dedicated to my mom.
Toor dal – 1 handful(i.e about 4 tablespoon)
Methi – 1 bunch
Onion – 1 large finely chopped(optional)
Tomato – 1 chopped
Turmeric powder – ½ tspn
Cumin and mustard seeds – 1 tspn
Garam Masala- 1 tspn
Red chilli powder – ½ tspn
Salt to taste
Sugar- ½ tspn
Oil 2 tbspn or ghee
- Clean the methi from the bunch, wash it and chop roughly. Keep aside.
- Pressure cook toordal. Or you can choose your way of boiling them. Keep aside.
- In a sauce pan, heat oil or ghee and add Cumin–Mustard seeds. Let them splutter.
- Add onion and fry till golden brown.
- Add tomato, sugar and salt. Mix well and stir for 1 min and cover it with lid and cook for 1-2 min.(this will help cook tomato and you can mash them up easily by pressing with the back of the spoon).
- Now mash the tomatoes, add garam masala, turmeric powder, red chilli powder and methi.
- Mix well and keep frying for 2-3 mins. That is till the methi is softened.
- Now add toordal and mix well.
- Add lemon juice if required.(to give the tangy flavour)
- Taste it and add salt, sugar or chilli powder if required
Serve hot with chapatti with some raitha. Click here for different healthy raitha recipes.
Things to be considered:
- Don’t cook the methi too much as it may loose its nutrients.
- Don’t under cook the dal as this may cause indigestion. All dals must be cooked well to digest properly. Otherwise may cause gas in the stomach.
- Always check for right quantity of salt and chilli powder.
- The lemon juice added at the end will give nice tangy taste to the dish which is awesome. If you feel its too lemony then add more sugar.
- You may add chopped green chilli if you need hot curry.