- Prep Time:15m
- Cook Time:20m
- Total Time:35m
- Serves: 4
- Yield: 4 cups
Ingredients
To cook the dal
- 1/2 c toor dal (split pigeon pea), soaked for 15 minutes
- 1 c freshly harvested Methi/Fenugreek Microgreens
- 1 tomato, chopped
- 1/4 tsp. turmeric powder
- 1/2 tsp. cumin seeds
- 2 -3 green chillies
- 2 c of water
To season the dal
- 2 tsp. oil
- 1 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 2 tsp. freshly grated garlic
- 1/2 c chopped onion
- 1/2 c tamarind juice
- 1/2 tsp. red chilli powder
- 1/2 c water
- Salt to taste
Instructions
- Pressure cook the dal with the fenugreek microgreens, tomato, turmeric powder, cumin, green chillies and water for 5 whistles. Once the pressure subsides, smash until the dal is smooth with no lumps. Set aside.
- In a pan, heat oil over medium heat. It\'s hot enough when a mustard seed dropped in crackles immediately. Lower the heat slightly and add the remaining mustard.
- Once the crackling stops, add cumin, garlic and onion into the oil. Add a small pinch of salt to help cook the onions.
- When the onion has turned translucent and soft, add the tamarind juice and red chilli powder.
- Stir in the cooked dal, dilute with water as needed and season with salt.
- Let it come to a rolling boil and remove from heat.
- Serve hot with rotis or rice.
