Dal Methi (Lentil Curry with Fenugreek Leaves)

• Ingredients:-

1. 2 Cups of Methi (Fenugreek Leaves)
2. 2 Cups of cooked lentils (Masoor, Moong, Toor)
3. 2 Tbsp Oil
4. 2 Tbsp Butter/ Margarine
5. 1/2 Tbsp Turmeric
6. 1 Tbsp Cumin seeds
7. 1 Tbsp thinly sliced Garlic
8. 1 Green Chili chopped
9. 1/2 Tbsp Ginger paste
10. 1/2 Tbsp Kala masala
11. Pinch of Asafoetida
12. Salt to taste
13. Sugar to taste
14. 1/2 Tbsp diced Kokam (Garcinia Indica)

• The Curry:-

1. In a sauce pan heat oil and 1 Tbsp of butter. Add cumin seeds and sliced garlic and saute till crispy brown.
2. Once the seeds splutter well and the garlic turns golden brown add turmeric and asafoetida and saute till garlic turns crispy brown.
3. Now add the methi leaves and saute. As the methi cooks add the remaining butter so the methi does not burn.
4. Cover the methi and let it cook. Mash the cooked lentils with a spoon. Once a good steam is released by methi, add the lentils and salt, sugar, kokam and Kala masala. Saute the curry.
5. Add about a cup of water and mix well and let it boil.
6. Serve hot with rice or chapati.

• Tips:-

1. Methi is readily available in Farmers market or frozen methi can also be used.
2. Kokam is added to reduce the bitter taste of methi.
3. Adding butter to the tadka gives a smooth creamy taste.

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