Dal-Methi (Variation 1)

Dal-Methi (Variation 1) :

(All ingredients are underlined)

Cook one cup toor dal with 2 cups water, in a pressure cooker for 1 whistle. Simmer for 5 minutes before turning off. Remove the cooked toor dal from the pressure cooker after the pressure is released. Churn/whisk it with a whisker to make it smooth. In a vessel, heat 4 tsp oil, and add 1 tsp cumin seeds, 1/2 tsp asfoetida (hing), and 1 tsp turmeric powder, and 1 tbsp garlic cloves chopped in small pieces. Stir fry till the garlic turns pinkish brown. Add 1 & 1/2 cups finely chopped methi (fenugreek) leaves and mix. Let it cook for 2 minutes. Now add the whisked dal and water as needed, till the desired thickness is attained (I like to make it soup style, so I add more water. But you may chose to keep it thicker* to eat with chapati). Add salt to taste and bring to boil. Serve hot with rice or chapati.

*If you plan to make the dal thicker, do not whisk it after cooking.