METHIWALI ARHAR DAL (sanjeevkapoor.com, n.d.)

Ingredients

• Split pigeon pea (arhar dal) 1 cup
• Fresh fenugreek leaves (methi) chopped 1/2 medium
• Salt to taste
• Jaggery (gur) grated 1 teaspoon
• Ghee 1 tablespoon
• Garlic crushed 6 cloves
• Asafoetida 1/4 teaspoon
• Turmeric powder 1/2 teaspoon
• Red chilli powder 1/2 teaspoon

Preparation

• Step 1: Soak the dal in two cups of water for one hour. Drain. Pressure cook in three cups of water with turmeric powder and salt till pressure is released four times (four whistles).
• Step 2: Open the lid when pressure reduces and mash the dal well. Add half cup of water and jaggery and bring to a boil. Heat ghee in a non stick pan, add garlic cloves and asafoetida and sauté till garlic turns a light brown.
• Step 3: Add the methi and sauté for two to three minutes. Add the dal and red chilli powder and stir well. Adjust consistency if needed. Serve hot.