Methiwali Arhar Dal
Arhar dal flavoured with frsh methi leaves and garlic cloves.
Preparation Time : 51-60 minutes ; Cooking time : 16-20 minutes ; Servings : 4
- 1 cup Split pigeon pea (toor dal/arhar dal)
- 1/2 teaspoon Turmeric powder
- Salt to taste
- Grated 1 teaspoon Jaggery (gur),
- 1 tablespoon Ghee
- 6 cloves Garlic, crushed
- 1/4 teaspoon Asafoetida
- chopped 1/2 Fresh fenugreek leaves (methi),
- 1/2 teaspoon Red chilli powder
Soak the dal in two cups of water for one hour. Drain. Pressure cook in three cups of water with turmeric powder and salt till pressure is released four times (four whistles).
Open the lid when pressure reduces and mash the dal well. Add half cup of water and jaggery and bring to a boil. Heat ghee in a non stick pan, add garlic cloves and asafoetida and sauté till garlic turns a light brown.
Add the methi and sauté for two to three minutes. Add the dal and red chilli powder and stir well. Adjust consistency if needed. Serve hot.