International kitchen

Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)

Name: Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: International
Ingredients: ½ cup toor dal; 2 cups water; 2 handfuls of methi leaves (only the leaves without the tender stem); 3 tomatoes; 1 big onion; 1 pinch of turmeric powder; 1–2 green chillis, sliced; 10 whole black peppercorns; 1 small dollop of butter; 1 small piece of ginger (optional); 2 spoonfuls ghee; ½ small spoon of mustard seeds; ½ small spoon of zheera (cumin); 2 garlic cloves, sliced; 2 red chillis; 6–8 curry leaves; 1 small tomato, finely chopped; Salt; Chilli powder; Ground coriander; Lemon juice

Pigeon Pea and Fenugreek Curry (Methi Tadka Dal) is a International recipe with clear ingredients and practical, step-by-step directions.

Pigeon Pea and Fenugreek Curry (Methi Tadka Dal) prepared recipe

PrepNot statedCook15 minServes4LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 6 method steps from beginning to end.
Measure and arrange all 21 listed ingredients.
Set aside about 15 minutes, based on the time recorded by the source.

Useful preparation guidance

Read the complete method before starting so ingredients and equipment are ready when needed.

Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.

Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.

General kitchen guidance; no recipe-specific claim has been added.

Step by step

Method

01
Mix all above and put them in an Indian cooker (pressure cooker). Wait until the dal is cooked (4 whistles).
02
Heat the ghee in a pan, and add the mustard seeds, zheera, garlic, red chillis, and curry leaves. Fry until the garlic is golden.
03
Add the chopped tomato, salt, chilli powder, and coriander to taste.
04
Add the cooked dal mixture to the fried mixture, and let it simmer. You can add water if you like it to be more like gravy.
05
Add two drops of lemon juice for added taste.
06
Serve with hot rice, and an optional touch of Gongura pickle.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Monali.mishra; view original image record .