Toor dal/ kandi pappu 2 cups
Fresh fenugreek leaves a bunch
Green chillies 8
Salt to taste
Mustard seeds 2 tsps
Cumin seeds 1 tsp
Broken red chillies 4
Curry leaves 4
Garlic pods 10
Oil 1 tbsp
Method of preparation:
Pour 4 and half cups of water and cook washed dal for 2-3whistles in a pressure cooker.
Wash and coarsely chop fenugreek leaves.
Remove stems and cut green chillies into halves.
Peel and crush garlic pods.
In a deep pan, heat oil, add crushed garlic pods.
When they change color add mustard seeds, cumin seeds, broken red chillies, curry leaves and green chillies.
When seeds start to jump, add chopped fenugreek leaves and saute them for a minute or until they wilt.
Then add cooked dal and sufficient amount of salt.
Cook for 5-10min according to your dal preferences and serve with rice or chapati.
Notes: I use a good quantity of garlic for methi dal. You can reduce it if you wish.