Cookbook:Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)

| Cuisine of India

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
 * Lemon juice

Procedure

 * 1) Mix all above and put them in an Indian cooker (pressure cooker). Wait until the dal is cooked (4 whistles).
 * 2) Heat the ghee in a pan, and add the mustard seeds, zheera, garlic, red chillis, and curry leaves. Fry until the garlic is golden.
 * 3) Add the chopped tomato, salt, chilli powder, and coriander to taste.
 * 4) Add the cooked dal mixture to the fried mixture, and let it simmer. You can add water if you like it to be more like gravy.
 * 5) Add two drops of lemon juice for added taste.
 * 6) Serve with hot rice, and an optional touch of Gongura pickle.