Bitter Methi or fenugreek greens are a family favorite and are good for health. The fried garlic Tadka imparts robust flavor to this thick and creamy daal.
- 1 cup split yellow pigeon peas (toor daal) cooked
- 1 cup fresh methi/ fenugreek greens chopped
- 1 Tbsp oil
- 1 tsp mustard seeds
- Pinch of hing or Asafetida
- ½ tsp turmeric
- ½ tsp cayenne pepper
- ½ tsp goda masala optional
- 1-2 Tbsp jaggery or sugar
- Salt to taste
- For the tadka or flavored oil
- 6 Tbsp oil
- 7-8 garlic cloves whole
- 2 tsp mustard seeds
- ½ tsp hing or Asafetida
How to Make It
- Heat oil in a wok. Add mustard seeds and let them pop. Add Asafetida, turmeric, cayenne and the methi greens.
- Fry for a while and cook with a lid on for 5-10 minutes. Add the toor daal and mix well.
- Add water to get desired consistency. Season with salt and jaggery/ sugar and bring to a boil.
- Simmer for 5-10 minutes. For the Tadka or Flavored oil Heat the oil in a small wok.
- When oil is about to smoke, add the mustard seeds and Asafetida. Immediately add garlic and let it turn light brown.
- Switch off heat and remove from the gas stove or burner. To Serve
- Ladle the Daal in serving vessel or plate.
- Spoon some of the garlic oil on top carefully getting a bit of mustard seeds and garlic.
- Serve with roti or rice as part of an Indian meal.