Methiwali Arhar Dal

Ingredients list for Methiwali Arhar Dal

• 1 medium b Fresh fenugreek leaves (methi)
• 1 cup Split pigeon peas (arhar dal) pressure cooked with salt and 1/2 tsp turmeric pow
• 1 teaspoon Jaggery grated
• to taste Salt
• 1 tablespoon Pure ghee
• 2 cloves Garlic crushed
• 1/4 teaspoon Asafoetida
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Red chilli powder

Method

1. Keep the cooker on heat, add jaggery and salt to the cooked pigeon peas and mix well and let the mixture come to a boil.
2. Roughly chop fenugreek leaves.
3. Heat ghee in a deep non-stick pan, crush garlic cloves and add and saute till garlic turns a light brown. Add asafoetida and fenugreek leaves, mix and sauté till fenugreek leaves get cooked.
4. Add the cooked pigeon peas and red chilli powder and mix well. Let the mixture simmer for 2-3 minutes. Take care that the consistency is not thick.
5. Transfer into a serving bowl and serve hot with paranthas or steamed rice.

Nutrition Info