This toor dal with methi leaves is super simple and immensely satisfying. I have been wanting to try hariyali dal which has methi leaves, spinach and cilantro, but we didn’t have any spinach so I just made this dal with methi leaves. Methi leaves have this amazing fragrant smell and a slightly bitter taste. You can find them in an Indian market fresh or dry (dry is called kasuri methi). Both the fresh and the dry are good in their own way. It comes from the fenugreek plant. My husband stopped me from adding the tadka at the end which made it even simpler. I think that both ways are good, so I have included instructions for adding the tadka.

2 teaspoons oil
1 onion sliced
2 garlic cloves sliced
3 green chilis chopped
1 teaspoon ginger minced
1 tomato chopped
1 bunch methi leaves washed and chopped
1 cup toor dal
1 teaspoon turmeric
1/2 teaspoon chili powder
Salt
1 more tablespoon oil or ghee
1 teaspoon cumin
1 teaspoon mustard seeds

1. Heat the oil in a pressure cooker and add the onions and garlic and saute for a few minutes.
2. Add the green chilis, ginger, tomato, and methi leaves and cook for another minute or so.
3. Add the dal, turmeric, chili powder, and water up to about 1/3 of the pressure cooker.
4. Close the cooker, heat on high until the first whistle and then turn down to medium heat and cook for 8-10 minutes.
5. Add salt to taste.
6. In a tadka or other small pan, heat the oil or ghee, then toast the cumin and mustard seeds until the mustard seeds start to pop. Add to dal.
7. Serve with roti, rice, pickle, yogurt, and papad.