Traditional Dal Methi
Ingredients
- 250 gtoor dal (rinsed)
- 2 tbspghee (melted)
- 1 pcYellow onion (finely chopped)
- 3 pcGarlic (minced)
- 1 pcHot chili pepper (seeded and sliced)
- 1 tspCumin seed
- 1 tspTurmeric powder
- 1 tspgaram masala
- 1 pinchGray sea salt
- 750 mlMineral water
- 150 gFresh fenugreek leaves (Methi) (washed and chopped)
Method
A creamy lentil stew where the sharp bitterness of fresh fenugreek balances the richness of ghee. The texture is thick and velvety, highlighted by toasted cumin seeds.
- 1
Rinse the toor dal. In a pot, cover with mineral water, add turmeric and a pinch of salt. Simmer until the lentils collapse easily when pressed with a fork.
- 2
Heat the ghee in a pan. When it just starts to smoke, toss in the cumin seeds. As soon as they sizzle and darken, add the chopped onion. Cook until golden brown.
- 3
Add minced garlic, sliced chili, and chopped fresh fenugreek leaves. Sauté for 2 minutes until the fenugreek wilts and releases its essential oils.
- 4
Pour the aromatic mixture into the cooked lentils. Add garam masala. Stir well and simmer for 5 minutes until the sauce coats the back of a spoon. Adjust seasoning.
Frequently asked questions
How do you get this dish right?
- Do not burn the garlic; it will turn acrid and ruin the lentils' sweetness.
- If the dal thickens too much while resting, loosen it with a splash of hot water before serving.
How long does this dish keep?
Keep refrigerated for up to 3 days. Flavors develop even further the next day.
