Methi Dal with Lasooni Tadka

Finely chop methi leaves removing the hard stems Wash and strain water completely Set aside Soak dal for 15 minutes Wash and pressure cook dal upto 3 whistles with 1 tsp ghee 1/2 tsp turmeric and 1/2 tsp salt Let the pressure release on its own.The dal should be properly cooked but not mushy

Heat 2 tbsp oil in a pan Temper it with 1/2 tsp cumin seeds When they splutter add hing and saute Then add minced garlic and chopped ginger Stir fry till aromatic Add chopped onion 1/4 tsp salt and fry till light brown Add chopped tomato and fry till tomato is soft and mushy Add kasoori methi red chilli powder coriander powder and chopped methi leaves Fry till methi leaves and masala are well fried It takes about 5-6 minutes

Add water to the cooked dal and mix well Pour this dal over the cooked methi onion masala Mix well Adjust consistency of dal and salt to taste Let the dal simmer for 5-6 minutes Turn the heat off In a separate pan heat ghee for the special lasooni tadka Sprinkle cumin seeds When they splutter add sliced garlic and 1 dry red chilli When garlic is aromatic add Kashmiri Red Chilli Powder Toss and switch off flame

Pour this tempering over dal Lightly mix and serve hot with steamed or jeera rice phulka chapati or paratha and salad