Methi Dal Tadka

मेथी डाळ

• Time 35 min
• Serves 4
• Made with Satva Methi Seeds

Four or five methi seeds in the tadka — no more. They turn the dal faintly bitter in the way that makes you want the next spoon, and too many ruin it outright.

Ingredients

• ¾ cuptoor dal
• ½ tspTurmeric
• 1tomato, chopped
• 1 tspsalt
• 2 tbspghee
• 4-5 seedsMethi Seeds (no more)
• ½ tspMustard Seeds
• ½ tspCumin Seeds
• 3 clovesgarlic, sliced
• 2dry red chillies
• a pinchasafoetida (hing)
• ½ tspChilli Powder
• to finishcoriander leaves and lemon

Method

1. Pressure-cook the dal with the turmeric, tomato and 2½ cups water for 4 whistles. Whisk, add the salt, loosen with hot water and simmer 5 minutes.
2. Heat the ghee and pop the mustard seeds. Add the methi seeds and let them turn reddish-brown - about 10 seconds. Black methi is bitter; start again if it burns.
3. Add the cumin, then the garlic until golden, then the red chillies and hing.
4. Turn off the heat, stir in the chilli powder, and pour the tadka over the dal. Cover for 2 minutes.
5. Finish with coriander and a squeeze of lemon.

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