Step-by-Step Instructions

1. 1.Boil and Mash Dal

   Take 1/4 cup Toor Dal and 1/4 cup Moong Dal. Wash them thoroughly and boil them in a pressure cooker with a little oil until they are well cooked and soft. Mash the boiled dal thoroughly until smooth.

2. 2.Prepare Vegetables

   Chop 1 medium onion, 10-15 green chilies (adjust to your spice preference), 1 medium tomato, 1/4 bowl of garlic, 1/4 bowl of ginger, and 1 large bowl of fresh methi leaves. Also, chop coriander leaves for cooking and garnish.

3. 3.Temper Spices

   Heat 2-3 tablespoons of oil or ghee in a pan or kadai over high flame. Once hot, add 1/2 tsp Jeera (cumin seeds) and let it splutter.

4. 4.Sauté Aromatics

   Immediately add the chopped garlic (1/4 bowl) and chopped ginger (1/4 bowl) to the pan. Sauté quickly for about 30 seconds until fragrant.

5. 5.Sauté Green Chillies and Onions

   Add the chopped green chilies (10-15) and chopped onions (1 bowl) to the pan. Fry until the onions turn translucent and slightly golden brown, stirring continuously for about 3-4 minutes.

6. 6.Add Hing and Chilli Powder

   Add 1/4 tsp Hing (asafoetida) to the sautéed mixture. Optionally, add 1/2 tsp red chili powder for extra spice and color, and mix well.

7. 7.Cook Methi Leaves

   Add the chopped methi leaves (1 large bowl) to the pan. Sauté until the leaves wilt and reduce significantly in volume, which should take about 3-4 minutes.

8. 8.Add Kasuri Methi (Optional)

   Optionally, add 1 tsp of crushed Kasuri Methi to the mixture for an enhanced aroma and flavor. Mix it in well.

9. 9.Cook Tomatoes

   Add the chopped tomatoes (1 bowl) to the pan. Cook until the tomatoes soften and blend with the other ingredients, stirring occasionally for about 2-3 minutes.

10. 10.Add Turmeric Powder and Coriander

    Add 1 tsp turmeric powder and a portion of the chopped coriander leaves to the mixture. Stir well to combine all the spices and herbs.

11. 11.Combine with Dal

    Pour the boiled and mashed dal into the pan with the sautéed methi and spice mixture. Stir everything together thoroughly.

12. 12.Adjust Seasoning and Consistency

    Add salt to taste. If the dal is too thick, add some water to achieve your desired consistency. Stir well to ensure even mixing.

13. 13.Simmer and Finish

    Bring the dal to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 5-7 minutes, allowing all the flavors to meld together. Once done, remove from heat.

14. 14.Garnish and Serve

    Garnish the hot Methi Dal with the remaining fresh chopped coriander leaves. You can also add a dollop of ghee on top for extra flavor. Serve hot with chapati, phulka, or rice.