I had some methi or Fenugreek leaves going bad and so instead of adding them to my roti dough, I decided to make it into a dal. I was experimenting as I made the recipe, but the dal turned out amazing. This recipe is a definite keeper and takes hardly any time to make.

Sweet Sour Methi Dal

Ingredients:

• 1 cup toovar dal (split pigeon peas)
• 1/2 cup finely chopped fresh methi (fenugreek) leaves
• 1/4 tsp turmeric powder
• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 2-3 dried red chillies
• 1/4 tsp asafoetida powder
• 1 tsp jaggery (can substitute brown or white sugar for this)
• 1-2 tbsp lemon juice
• Salt to taste
• Coriander leaves to garnish

Method:

• Wash the toovar dal well and soak in hot water for 10 minutes. Then cook it in a pressure cooker till it is soft and mushy. If you don’t have a cooker, then cook it on the stovetop till you get a soft and mushy dal. Once the dal reaches that state, whisk it thoroughly and keep aside.
• Finely chop the methi leaves and wash them and keep aside.
• In a smaller skillet, heat the ghee and when the ghee warms, add the cumin seeds and let the seeds splutter.
• Next break the dried red chillies and add them, stirring a couple of times. Add the asafoetida powder and then the washed methi leaves.Stir well and let the methi cook a while.
• Add the cooked and whisked dal and stir well. Season with salt and add the jaggery or sugar and let the dal simmer for 5 minutes.
• Switch off the flame and then stir in the lemon juice and the coriander leaves.
• Serve hot as part of an Indian meal with rice and a stir fried vegetable.