This is a super healthy and nutritious dish with all the goodness of fenugreek leaves and moth beans. If using a pressure cooker or instant pot, it cooks super fast too @sarchakra
COOK TIME: 45 mins
PREP TIME: 15 mins
YIELDS: Serves or makes 5-6
Ingredients
- Moth beans (matki) 1 cup
- Fenugreek leaves (methi saag) 1 cup, fresh or frozen-see notes
- Oil 2 tbsp
- Tomato 1, chopped
- Whole red chilies 4
- Garlic paste (lehsun) 2 tsp
- Ginger (adrak) 1 tbsp
- Mustard seeds 1 tsp
- Cumin seeds 1 tbsp
- Asafetida (hing) a pinch
- Coriander powder (dhania) 1 tbsp
- Red chili powder (lal mirch) 2 tsp
- Salt
- Turmeric (haldi) 1 tbsp
- Bay leaf 1
- Garam masala powder 1 tsp
- Curry leaves 5-6
- Ghee 1 tbsp
Method
Soak moth beans at least an hour in water. Discard the soaked water and add fresh water along with salt and turmeric and a bay leaf. Cook in the press cooker or a heavy buttoned pan till done. Set aside.
Heat oil in a pan. Add asafetida followed by garlic paste and cook a few seconds. Add ginger and tomatoes. cook for a few minutes till the oil floats. Add chopped fenugreek, coriander powder, garam masala powder, red chili powder and cook covered till the fenugreek is cooked. This should take about 5-6 minutes. Add cooked dal and cook for a further 5-56 minutes. Turn the heat off. Keep it covered.
Tadka: In a separate pan, heat 1 tbsp ghee. Put in cumin seeds, mustard seeds, curry leaves and red chilies. Let it cook a few seconds till aromatic. Pour tadka on the daal. Serve hot with chapati, roti or rice.
Notes:
If using fresh fenugreek leaves, wash thoroughly a few times till completely clean. Discard the stems and chop finely. Otherwise you can use frozen fenugreek straight from the freezer. Slightly increase the cooking time.
sarchakra 
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