The addition of fresh fenugreek, along with some onions, garlic, tomatoes, and lemon juice, gives the chana dal a tangy flavor that makes it incredibly delightful. Your senses will be delighted by this curry's scent. Excellent with plain rice or roti.
Recipe....
Ingredients.....
Chana dal 1 small cup
Methi 1 bunch
Onion big sized 2
Tomato chopped 2
Garlic pods 10 thin sliced
Ginger chopped 1 tsp
Red chillies 2 into half
Hing
Cinnamon 1" 1
Bay leaf 1
Mustard cumin seeds 1 tsp
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Garam masala 2 tsp 2 parts
Salt to taste
Desi ghee
Clean wash and chopped methi leaves.
Clean and wash the dal properly and soak for 10 minutes
Transfer them in pressure cooker along with its soaked water and turmeric powder and 1 tsp of garam masala powder.
Cook till 3 to 4 whistles on low flame.
Once done, remove it from the flame and keep aside till the pressure goes and dal is completely cooked
Heat 2 tablespoons of oil in a kadhai on medium heat. Once the oil is hot, add the whole spices, hing and seeds, Saute until the spices release it's fragrant.
Then add the chopped onion and cook until they turns light brown and soft.
Add all chopped ginger, garlic and green chillies fry until raw smell goes.
Add chopped tomatos fry it but don't shmash it add salt to this stir well and remove half of this cooked masala on a plate for toppings.
Now add methi leaves, let the leaves gets cooked for 5 mins. Then add all the spice powders, let the masala get cooked nicely for 2 mins, add cooked dal stir well . Adjust salt remember we already add salt, so taste it before adding salt add accordingly.
Let the dal cook for 5 mins in low flame.
Remove and switch off the flame, keep half covered, once the dal cools down , squeeze half of the lemon and mix well.
When the dal is ready, sprinkle it with the tempering masala; do not stir. For the best-looking, fresh-looking dish, keep the lid half-covered at all times and avoid blocking it.
