Dal with Methi

Preparation Time: 30 mins

Ingredients:

• HesaruBele/Mung Dal - 1/4 th Cup
• Togari Bele/Toor Dal - 1/4 th Cup
• Kadale Bele/ChannaDal - 1/4 Cup
• Menthya Soppu/Methi Leaves - 1/2 Cup
• Onion - 1 (Medium Size)
• Tomato - 1
• Green Chili  - 2
• Red Chili - 2
• Curry leaves- 1 twig
• Jeera - 1/2 sp
• Mustard Seed - 1/4 sp
• Ginger -1/2 Inch
• Turmeric powder - a pinch
• Salt - As per requirement
• Oil/Ghee - 4-5 sp

   Method: 

1. Pressure Cook Dals with approx 2-2 and 1/2 glass of water until 3 whistles. Allow the pressure to ease.
2. Blanch and finely chop Menthya/methi leaves.
3. Finely chop Onions, Green Chilies, Ginger and Tomato.
4. Heat Oil/Ghee in a pan
5. Add Mustard Seeds and Jeera, allow to splutter.
6. Add Red chili(Broken into small pieces)
7. Add curry leaves and fry for a minute.
8. Add Onions and fry until transparent.
9. Add finely chopped Methi leaves fry until it shrinks approx 2 mins.
10. Add finely chopped tomatoes and little quantity of water and cook until soft.
11. Add the pressure cooked Dal from step 1, smash well add to the pan.
12. Add Turmeric Powder.
13. Add grated Ginger and finely chopped Green Chili, Add required amount of water to adjust the consistency of the Dal.
14. Add Salt as per requirement and allow to boil on low flame for 3-4 mins.
15. Turn off the flame and add finely chopped Coriander leaves if required. Dal with Methi is ready to serve and goes well with Roti/Chapathi and Hot Rice with Ghee (while serving with Roti add a dash of lime juice, along with Onion n Cucumber salad).