Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)
Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Ghee | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup toor dal
- 2 cups water
- 2 handfuls of methi leaves (only the leaves without the tender stem)
- 3 tomatoes
- 1 big onion
- 1 pinch of turmeric powder
- 1–2 green chillis , sliced
- 10 whole black peppercorns
- 1 small dollop of butter
- 1 small piece of ginger (optional)
- 2 spoonfuls ghee
- ½ small spoon of mustard seeds
- ½ small spoon of zheera (cumin)
- 2 garlic cloves , sliced
- 2 red chillis
- 6–8 curry leaves
- 1 small tomato, finely chopped
- Salt
- Chilli powder
- Ground coriander
- Lemon juice
Directions
Mix all above and put them in an Indian cooker ( pressure cooker ). Wait until the dal is cooked (4 whistles).
Heat the ghee in a pan, and add the mustard seeds, zheera, garlic, red chillis, and curry leaves. Fry until the garlic is golden.
Add the chopped tomato, salt, chilli powder, and coriander to taste.
Add the cooked dal mixture to the fried mixture, and let it simmer . You can add water if you like it to be more like gravy.
Add two drops of lemon juice for added taste.
Serve with hot rice, and an optional touch of Gongura pickle.