Traditional Dal Methi

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.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 327
• Protein: 16 g
• Carbs: 34 g
• Fat: 9 g

Ingredients

• 250 g toor dal ( rinsed )
• 2 tbsp ghee ( melted )
• 1 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( minced )
• 1 piece Hot chili pepper ( seeded and sliced )
• 1 tsp Cumin seed
• 1 tsp Turmeric powder
• 1 tsp garam masala
• 1 pinch Gray sea salt
• 750 ml Mineral water
• 150 g Fresh fenugreek leaves (Methi) ( washed and chopped )

Instructions

1. Cooking the lentils

   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. The Tadka (tempering)

   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. Aromatics and Fenugreek

   Add minced garlic, sliced chili, and chopped fresh fenugreek leaves. Sauté for 2 minutes until the fenugreek wilts and releases its essential oils.

4. Final liaison

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 3 days. Flavors develop even further the next day.