methi dal (fenugreek leaves and split pigeon peas curry) | instant pot
This is a pretty healthy dish which can be eaten with hot rice.
Cooking Time
20min
Prep Time
10 min
Serves
3
Categories
Curry
Dinner
Lunch
Cooking tools used
Instant Pot
Cuisines
Indian - North Indian
Ingredients
Main Section
fenugreek leaves
1
bunch
garlic cloves
4
unit/count
dry red chillies
2
unit/count
ghee
2
tbsp
mustard seeds
1
tsp
cumin seeds
1
tsp
green chillies
3
unit/count
turmeric
1/2
tsp
red chilli powder
1.5
tsp
adjust to the amount of spice you want.
hing
1
pinch
curry leaves
6
unit/count
onions
1
unit/count
medium
tomatoes
1.5
unit/count
Toor Dal
1
cup
ginger
1
inch
coriander leaves
1/2
bunch
Step 1
Set Instant pot to saute mode and add ghee. When ghee is hot, add mustard seeds and cumin seeds. When they splutter add dry red chillies, green chillies, curry leaves and garlic. Saute till the garlic looks cooked and turns golden brown.
Step 2
Add hing and onions to the mixture. Saute a bit. Add turmeric and red chilly powder. Saute till onions turn till golden brown (should be done in a couple of minutes).
Step 3
Add tomatoes to this and saute till it looks cooked or a lil mushy (couple of minutes)
Step 4
Add cut fenugreek leaves to this. Saute for 30 seconds. Add washed toor dal to this.
Step 5
Add water to the mixture enough to cover everything (maybe 4-5 cups) and add ginger.
Step 6
Set IP to manual mode and cook for 9 minutes at high pressure. Let the pressure release naturally.
Step 7
Add salt and garnish with coriander leaves
More Recipes with
fenugreek leaves
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Split Pigeon Peas
