Ingredients

• 1 cup - toor dal
• 1 tsp - fenugreek seeds
• 1 tbsp - Maharashtrian goda masala
• 1 tsp - cumin seeds
• 1 tbsp - desiccated coconut
• 1/2 tsp - red chilli powder
• Salt to taste
• For Seasoning:
• 1 tbsp - oil
• 1 tsp rai
• A pinch of asafoetida
• 1/2 tsp - turmeric powder
• 3-4 - garlic pods

How to Make Dal Methya

• Pressure cook dal with enough water
• Add methi seeds to it, a drop of oil, a pinch of asafoetida, 1/2 tsp of turmeric powder for 4 whistles
• Dry roast the cumin seeds and desiccated coconut and grind them coarse.
• Take a non-stick vessel. Add some oil to it.
• When the oil becomes hot, add rai to it.
• When it splutters, add the cooked dal to it.
• Add salt, Maharashtrian goda masala, ground mixture of cumin seeds and coconut, and chilli powder.
• If the dal is too thick, add some water.
• Simmer the dal for 3-4 minutes.
• Now, for seasoning, chop the peeled garlic pods.
• In a small kadai, heat some oil and add the garlic.
• When the garlic turns light brown, remove the kadai from the fire and add a pinch of turmeric powder and pour this mixture on the dal.
• Serve with phulkas or steamed rice.