Methi Dal

1 Cup Toor Dal
2 and 1/2 Cups Water
1/2 Tsp Turmeric Powder

Pressure cook dal for 9 whistles. Mash the dal.

2 Tbsp Coconut Oil
1 Tsp Cumin Seeds
2 Dry Red Chilies, Broken

1 Cup Onion, Chopped
1 Tsp Ginger, Grated
1 Tbsp Garlic, Grated
3 Serrano Pepper, Chopped each into 4 Pieces

Heat oil in a pan, add cumin seeds, when it starts to crackle, add red chilies, fry for few seconds.

Add onion, ginger, garlic, serrano peppers, saute for 3 minutes in medium flame.

1/2 Cup Tomato, Chopped (1 Tomato)
1/2 Tsp Red Chili Powder
1 Pinch Asafetida

Add tomatoes, red chili powder, asafetida and saute for 2 more minutes in medium flame.

2 and 3/4 Cups Fenugreek Leaves, Chopped, Tightly Packed

Add fenugreek leaves, saute for 2 more minutes in medium flame.

1 and 1/2 Cup Water
1/4 Tsp Garam Masala Powder
1 and 1/2 Tsp Salt

Add cooked dal, water, garam masala, salt, cook for 5 minutes in medium flame.

Serve with brown rice or quinoa.

Serves: 4
Yields: 5 Cups
Source: vegrecipesofindia
Taste Note: Tastes GOOD. But I will try to do Methi Dal by replacing spinach in Dal Palak with Fenugreek leaves.