Step-by-Step Instructions

1. 1.Boil and Mash Dal

   Boil 1/4 cup Toor Dal and 1/4 cup Moong Dal with a little oil/ghee until very soft. Mash the boiled dal well and set aside.

2. 2.Prepare Tempering Base

   Heat 2-3 tablespoons of oil/ghee in a kadai (wok) over high flame. Add 1/2 tsp Jeera and let it splutter. Then add 1/4 bowl chopped garlic pieces, 1/4 bowl chopped ginger pieces, 10-15 chopped green chilies, and 1 bowl chopped onions. Fry these ingredients well until the onions turn light golden brown.

3. 3.Add Spices and Methi

   Add 1/4 tsp Hing to the frying mixture. If desired, add 1/2 tsp red chili powder for extra spice and color. Immediately add 2 cups chopped methi leaves and fry well until the leaves soften and most of their moisture evaporates. Optionally, add 1 tsp smashed Kasuri Methi for enhanced flavor.

4. 4.Add Tomatoes and Turmeric

   Add 1 bowl chopped tomato to the mixture and continue frying until the tomatoes soften. Optionally, add 1/2 tsp sugar to balance the flavors. Add 1 tsp turmeric powder and mix well, frying for another minute until the raw smell of turmeric disappears.

5. 5.Combine with Dal

   Add about 1/4 cup of chopped coriander leaves to the mixture, reserving some for garnish. Pour the boiled and mashed dal into the kadai. Add salt to taste. If the dal appears too thick, add water to achieve your desired consistency. Add a little more turmeric powder if you prefer a brighter yellow color.

6. 6.Simmer and Serve

   Stir everything well. Cover the kadai and let the dal simmer on high flame for 5-7 minutes, allowing all the flavors to meld together. Once cooked, transfer the Methi Dal to a serving bowl. Garnish with the remaining fresh chopped coriander leaves and a drizzle of ghee, if desired. Serve hot with phulka, chapati, or rice.