Methi Dal

Having claimed that this blog is about fragrances across the world, you must be wondering why there are only indian dishes here - and that too the day-to-day easy peasy everyone knows the recipe dishes. Well, the thing is till just about before I created this blog, I was cooking a variety of international cuisines. Now I am out of that phase & totally into indian cooking. Oh... yes, I'll go back and make / bake something outside of indian sometime - I just don't know when that shall be!

In keeping with what I've been doing, made this methi dal today. Thought I could submit it for the Think Spice - Think Fenugreek event over at Kitties's, however, I can't use fresh methi leaves for the event! But I do like the flavor of the fresh leaves & particularly this dal.

Ingredients
Fresh Methi leaves - 2 bunches
Moong Dal - 1.5 cups
Amchur - 1 big piece (optional)
Kokum - 2 pieces (optional)
Turmeric - 1 big pinch
Garlic - 3 - 4 cloves
Ginger - 2 inches
Green chili - 1 large
Ghee / oil - 1-2 tsp
Curry leaves - 1 large stalk
Hing - 1 big pinch
Mustard - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Lemon juice - 1 tbsp (optional)

Preparation
Wash moong dal & pressure cook for 3-4 whistles along with amchur, kokum & turmeric
Pluck out only the leaves from the methi stalks, wash & keep aside
Mince ginger & garlic, slit green chili lengthwise
Heat ghee / oil in a skillet
Splutter mustard and jeera
Throw in the curry leaves, saute 20 -30 secs
Add ginger, garlic, green chili & hing, saute till garlic turns brown
Toss in the methi leaves, saute another minute
Mash together moong dal, kokum & amchur, add 1 cup water
Pour mashed dal into the skillet
Add salt to taste
Simmer and bring to a boil & it is done!

If you are not using the kokum & amchur, add the lemon juice to the dal just before you serve and mix well. Make sure the dal is not very hot before you add the lemon juice - else it leaves a bitter flavor. While mashing the kokum, remove seeds if any. Once you combine the dal with the methi, if it is too thick, add water to get your preferred consistency.

This dish is off to the Herb Mania - Fenugreek event hosted by Red Chillies.