Methi Dal Recipe with Special Lasooni Tadka

Ingredients:

For Methi Dal:

• 1 cup yellow lentils (toor dal), washed and soaked
• 1 cup fresh fenugreek leaves (methi), chopped
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Water for cooking

For Lasooni Tadka:

• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 6-8 garlic cloves, finely chopped
• 1/2 teaspoon red chili powder (adjust to taste)
• A pinch of asafoetida (hing)

Steps:

For Methi Dal:

1. In a pressure cooker, combine soaked lentils, chopped methi leaves, chopped onion, tomatoes, ginger-garlic paste, turmeric powder, red chili powder, salt, and enough water.
2. Pressure cook until the lentils are soft and the methi is well-cooked. Mash the dal to your preferred consistency.

For Lasooni Tadka:

1. In a separate pan, heat ghee over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped garlic and sauté until golden brown.
4. Sprinkle asafoetida and red chili powder into the tadka. Stir for a few seconds.

Final Assembly:

1. Pour the Lasooni Tadka over the prepared Methi Dal and mix well.
2. Simmer for a few minutes to let the flavors meld.

Serve this Methi Dal with Special Lasooni Tadka with steamed rice or your favorite bread for a comforting and aromatic meal.