Serves: 2-3 People
1/2 Cup Toor daal
1/4 Cup Methi seeds/Fenugreek seeds(soaked for overnight or at least 6-7 hours and sprouted)
3-4 Garlic cloves crushed/paste
1/2 Tsp cumin seeds
1/3 Tsp red chili powder
1/2 tsp Garam masala
1/4 tsp Turmeric
salt for taste
pinch of asefoetida
2-2 1/2 cup water
chopped coriander leaves for garnishing
How to sprout Fenugreek/methi seeds?
Wash and soak methi seeds for at least 6-7 hours, then drain all the water. Pat dry it, In a cotton cloth transfer the methi seeds, and tightly close all the ends. keep it overnight in a dry, warm place. In the morning .. your sprouted methi seeds will be ready!
Wash daal 2-3 times, drain water. In a pressure cooker, Add 2 cups of water, add sprouted methi, add turmeric, asefoetida and cook till 4 whistles or till daal cooks completely on medium low heat. In a vessel heat oil on medium low heat, add cumin seeds, let it splutter, now add crushed garlic. Saute till garlic’s raw smell goes off, now add red chili powder, garam masala and add cooked daal. Add 1/2 cup water, add salt. Mix well and let it cook on low heat till oil separates on the surface. Garnish with chopped coriander leaves and serve with chapati, bajara roti or rice.
1)Sprouted methi tastes less bitter.
2) One can simply add soaked methi seeds to save the time.
3)I like more methi seeds, but if ones wish , can reduce the amount of methi seeds.
4) Daal methi tastes better if little spicy.