Methi Daal

A creamy texture where lentils melt away, highlighted by the bold bitterness of fenugreek leaves. The steam rising from the dish carries deep notes of golden garlic and warm ghee.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 334
• Protein: 16 g
• Carbs: 34 g
• Fat: 9 g

Ingredients

• 250 g toor dal ( rinsed )
• 750 ml Mineral water
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp Cumin seed
• 1 pinch asafoetida
• 1 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( pressed )
• 1 piece Hot chili pepper ( sliced )
• 1 piece Round tomato ( diced )
• 1 tsp Turmeric powder
• 1 tsp Gray sea salt
• 100 g Fresh fenugreek leaves (Methi) ( washed and chopped )

Instructions

1. Cooking the lentils

   Rinse the toor dal until the water runs clear. Place in a pot with mineral water and turmeric. Bring to a boil, then simmer until grains are tender and mash easily with a fork.

2. Aromatic base

   In a pan, heat the ghee. When it starts to smoke slightly, toss in the mustard and cumin seeds. As soon as they splutter, add the chopped onion. Sauté until translucent and slightly golden at the edges.

3. The Tadka

   Stir in the pressed garlic, minced chili, and asafoetida. Add the diced tomato. Cook until the tomato softens completely and the fat starts to separate from the mixture.

4. Final assembly

   Add the chopped fenugreek leaves (methi) to the pan. Pour the cooked dal over it. Mix well, season with salt, and simmer for a few minutes to let flavors fuse. The sauce should coat the spoon without being too thick.

Chef's tips

• Only salt the lentils at the end, otherwise they will stay tough.
• If the dal thickens too much after resting, thin it out with a splash of boiling water.
• The secret lies in the Tadka: spices must release their aroma in hot fat without burning.

Storage

Keeps for 3 days in the fridge in an airtight container. Flavors are often better the next day.