🇮🇳 Indian Vegetarian

Methi Aur Masoor Dal

Name: Methi Aur Masoor Dal
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 1 tbsp Kasuri Methi; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 6 cloves Garlic; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 1 cup, rinsed Red Lentils

🇮🇳 Indian

Red dal perfumed with kasuri methi, restaurant trick at home. The everyday pot of gold that anchors every Indian thali. Pour over rice or dunk rotis straight into the bowl.

Prep 15 min Cook 37 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Kasuri Methi1 tbsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Garlic6 cloves
Green Chili1-2, slit
Cumin Seeds1 tsp
Ghee3 tbsp
Turmeric Powder1/2 tsp
Red Lentils1 cup, rinsed

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Rinse the red lentils in several changes of water till it runs clear, then pressure-cook with turmeric, salt and plenty of water until completely soft.
2
Whisk the cooked dal till smooth-ish and keep it loose — it thickens as it sits.
3
For the tadka, bloom cumin in ghee with dried red chilies until they swell and darken.
4
Fry tomato with the kasuri methi until it collapses into the fat, then pour the whole thing over the simmering dal.
5
Finish with a second tiny tadka — ghee, red chili powder, poured sizzling over the top — and a shower of cilantro.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Methi Masoor/Moong/ Fenugreek With Red Lentils/ Split Yellow Lentils · on YouTube