Ingredients
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1 cup Yellow Split Peas
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3 cups Water
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2 tsp Turmeric
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1 Tbsp Fenugreek Seeds
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2 Tbsp Jaggery
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½ tsp Goda Masala
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Salt
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For the Chili Oil
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½ cup Vegetable Oil
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2 Tbsp Garlic
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2 tsp Mustard Seeds
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¼ tsp Hing
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1 tsp Cayenne Pepper
Directions
Daal Methya is a traditional Maharashtrian recipe. The crowning glory here comes from the chili oil that is poured on top while serving it. Methi or fenugreek seeds are the main flavoring agent.
Steps
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1
Done
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Pressure cook the toor daal along with water, turmeric and methi seeds. |
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2
Done
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Alternatively, use the stove top method just add the turmeric and methi seeds when the Daal is being cooked. |
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3
Done
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Transfer daal to a stock pot and season with salt, sugar and goda masala. |
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4
Done
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Bring to a boil and simmer for 5 minutes. Heat the oil in a wok. |
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5
Done
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Add mustard seeds and let them pop. Add the chopped garlic and let it turn light brown. |
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6
Done
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Switch off heat and take wok off the heat. Now add the Asafetida and the cayenne pepper. |
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7
Done
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For ServingLet people ladle individual portions of daal and serve the chili oil on the side. People can spoon over as much oil as they want for themselves. |
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8
Done
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If you can’t find goda masala, substitute with a combination of coriander cumin powder or leave it out. Do not use garam masala in this dish. |
