METHIWALI ARHAR KI DAL
It is essential that we have a fair amount of lentils in our daily diets for better health. Spilt Pigeon Peas, is one of the most popular of these lentils in our Indian cooking. It is called Toor Dal or Arhar Dal in Hindi; Togaribele in Kannada; and Thori Dali in my mother tongue, Konkani. Toor Dal is considered to be a great source for proteins, carbs and dietary fibres as detailed in this article in NetMeds.
Often the simple, comfort foods taste great especially after the festival season when we tend to eat a lot of rich food.
Today's recipe is for an easy to make dish from North Indian cuisine made with Fenugreek Leaves (Methi Leaves) and Arhar/Toor Dal. I have adapted this from "Methiwali Arhar Ki Dal" from the YouTube video in Sanjeev Kapoor's Khazana.
We enjoyed this immensely with hot rotis!
- Arhar/Toor Dal (Split Pigeon Peas), 1 cup
- Methi (Fenugreek) Leaves, 1/2 of a medium bunch
- Turmeric Powder, 1/4 tsp
- Jaggery, grated, 1 tsp or to taste
- Chilli Powder, 1/2 tsp
- Garlic, chopped, 1 tbsp
- Hing (Asafoetida) Powder, 1/4 tsp
- Salt, to taste
- Ghee, 1 tbsp