Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)

India

Published method, 6 steps.

Ingredients

• ½ cup toor dal
• 2 cups water
• 2 handfuls of methi leaves (only the leaves without the tender stem)
• 3 tomatoes
• 1 big onion
• 1 pinch of turmeric powder
• 1–2 green chillis, sliced
• 10 whole black peppercorns
• 1 small dollop of butter
• 1 small piece of ginger (optional)
• 2 spoonfuls ghee
• ½ small spoon of mustard seeds
• ½ small spoon of zheera (cumin)
• 2 garlic cloves, sliced
• 2 red chillis
• 6–8 curry leaves
• 1 small tomato, finely chopped
• Salt
• Chilli powder
• Ground coriander

Open this record in the atlas