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Dal Methya

Ingredients

1 cup Toor Dal
1 tsp Fenugreek seeds (methya)
1 tbsp Maharastrian goda masala
1 tsp Cummin seeds
1 tbsp Desicated coconut
1/2 tsp Red Chilli powder
Salt as per taste

For Seasoning:

1 tbsp Oil
1 tsp Rai/Mohari
pinch Asafoetida/Hing
1/2 tsp Turmeric powder
3-4 Garlic pods

Method:

1. Wash toor dal under cold water. Add enough water (approx. for 1 cup dal - 2& 1/2 cup water)
2. Add methi seeds to it, drop of oil, pinch of hing, pinch of turmeric powder and pressure cook it till the dal is cooked (3-4 whistles)
3. Dry roast the cummin seeds and desicated coconut and grind it coarse.
4. Take a non-stick vessel. Add some oil in it. When the oil becomes hot add rai to it. When it splutters, and pinch of hing, pinch of turmeric powder and then the cooked dal.
5. Add salt, Maharatrian goda masala, the ground mixture of cummin seeds and coconut, chilli powder. If the daal is too thick add some water.
6. Simmer the daal for 3-4 min.
7. Now for seasoning, chop the peeled garlic pods.
8. In a small kadai heat some oil, add the garlic. When the garlic turns light brown remove the kadai from fire and add pinch of turmeric powder and pour this mixture on the daal.
9. Dal Methya are ready to eat. You can eat it hot with phulkas or steamed rice.

Preparation time : 10-15 min for pressure cooking
Cooking time : 5-6 min for the rest.
Shelf life : It can stay good in the refrigerator for a day or two. You can add some water to it next day and eat it with rice.