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.
Cooking the Dal and Methi Seeds
To the soaked dal, add tumeric.
Pressure cook the dal for 4 to 5 whistles, or till the dal is mashable.
When the cooker cools a bit, remove the cooked dal and mash well.
Making the Tempering
In a ladle, heat the ghee.
Add mustard seeds and wait till they splutter.
Add cumin seeds, red chilli powder, and curry leaves.
Stir-fry for a few seconds.
The Final Step
Add the tempering to the dal along with jaggery and salt.
Mix well and bring to a boil.
Serve the Methi Dana Dal with roti or rice.
Notes
You could also add some tamarind pulp to this dal. I did not add any.
Keyword Fenugreek Seeds Dal, Mentula Pappu, Methi Dana Dal
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