Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)

Name: Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)
Yield: 5 servings
Cuisine: Indian
Ingredients: ½ cup toor dal; 2 cups water; 2 handfuls of methi leaves (only the leaves without the tender stem); 3 tomatoes; 1 big onion; 1 pinch of turmeric powder; 1–2 green chillis, sliced; 10 whole black peppercorns; 1 small dollop of butter; 1 small piece of ginger (optional); 2 spoonfuls ghee; ½ small spoon of mustard seeds; ½ small spoon of zheera (cumin); 2 garlic cloves, sliced; 2 red chillis; 6–8 curry leaves; 1 small tomato, finely chopped; Salt; Chilli powder; Ground coriander; Lemon juice

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5 servings

Ingredients

Sl No	Description	Quantity	Macros split
1	toor dal	0.5 cup	412 kcal26g protein · 75g carbs · 2g fat	Buy
2	water	2 cup	0 kcal0g protein · 0g carbs · 0g fat	Buy
3	handfuls of methi leaves	0 g	—	Buy
4	tomatoes	3 piece	66 kcal3g protein · 14g carbs · 1g fat	Buy
5	big onion	1 piece	44 kcal1g protein · 10g carbs · 0g fat	Buy
6	turmeric powder	1 pinch	2 kcal0g protein · 0g carbs · 0g fat	Buy
7	–2 green chillis	0 g	—	Buy
8	whole black peppercorns	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
9	small dollop of butter	0 g	—	Buy
10	small piece of ginger	0 g	—	Buy
11	spoonfuls ghee	0 g	—	Buy
12	small spoon of mustard seeds	0 g	—	Buy
13	small spoon of zheera	0 g	—	Buy
14	garlic cloves	0 g	—	Buy
15	red chillis	0 g	—	Buy
16	–8 curry leaves	0 g	—	Buy
17	small tomato	1 piece	22 kcal1g protein · 5g carbs · 0g fat	Buy
18	Salt	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
19	Chilli powder	0 g	—	Buy
20	Ground coriander	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
21	Lemon juice	0 g	—	Buy

Total, all ingredients546 kcal · 32g protein · 105g carbs · 3g fatestimated

Per serving109 kcal · 6g protein · 21g carbs · 1g fatestimated

Directions

Mix all above and put them in an Indian cooker (pressure cooker). Wait until the dal is cooked (4 whistles).

Heat the ghee in a pan, and add the mustard seeds, zheera, garlic, red chillis, and curry leaves. Fry until the garlic is golden.

Add the chopped tomato, salt, chilli powder, and coriander to taste.

Add the cooked dal mixture to the fried mixture, and let it simmer. You can add water if you like it to be more like gravy.

Add two drops of lemon juice for added taste.

Serve with hot rice, and an optional touch of Gongura pickle.

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Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)

Ingredients

Directions

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