Methi Dana Dal | Mentula Pappu | Dal with Fenugreek Seeds

Ingredients

• 1/2 Cup Tuvar Dal, Piegon Pea, Kandi Pappu ((~100 gms))
• 3 tsp Methi Dana, Fenugreek Seeds, Mentulu ((~15 gms))
• 1/4 tsp Turmeric
• 1 tsp Jaggery Powder
• Salt to Taste
• 1 tsp Ghee
• 1 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/2 tsp Red Chilli Powder
• Curry Leaves

Instructions

1. 1

   --- The Preparation (Optional) ---

2. 2

   Soak the the tuvar dal and fenugreek seeds in 1 cup water for at least 30 minutes. This helps the methi seeds cook well. If you do not have time to soak, let the dal and methi pressure cook for a extra whistle or two.

3. 3

   --- Cooking the Dal and Methi Seeds ---

4. 4

   To the soaked dal, add tumeric.

5. 5

   Pressure cook the dal for 4 to 5 whistles, or till the dal is mashable.

6. 6

   When the cooker cools a bit, remove the cooked dal and mash well.

7. 7

   --- Making the Tempering ---

8. 8

   In a ladle, heat the ghee.

9. 9

   Add mustard seeds and wait till they splutter.

10. 10

    Add cumin seeds, red chilli powder, and curry leaves.

11. 11

    Stir-fry for a few seconds.

12. 12

    --- The Final Step ---

13. 13

    Add the tempering to the dal along with jaggery and salt.

14. 14

    Mix well and bring to a boil.

15. 15

    Serve the Methi Dana Dal with roti or rice.