1tablespoonlemon juiceor a small piece of raw mango or tamarind or amchur powder
How to make the recipe
Stovetop methi dal
Add dal to a pot or pressure cooker. Rinse it very well.
Pour 1¾ cups water, tomato and chili. If using dried or fresh unripe mango, add few pieces.
Pressure cook for 2 whistles. If cooking in a separate bowl, place it in the cooker and pressure cook for 4 whistles. If cooking in Instant pot, Press the pressure cook button & set the timer for 10 minutes.
While the dal cooks, pluck methi leaves and add them to a large pot filled with water. Rinse them and discard the water. Repeat rinsing and drain.
When the dal is cooked, mash it with the back of a ladle, if you like smooth dal.
Pour ghee or oil to a small hot pan.
Add cumin, mustard, red chili. When they begin to splutter add hing, curry leaves and garlic.
When the curry leaves turn crisp, add the methi leaves & fry until they wilt off completely.
Add turmeric & salt. Next add cooked dal to this and simmer for a minute. If the methi dal is too thick pour some water and cook for a little longer.
Serve methi dal with rice, phulka or mudde. Squeeze off some lemon juice.
Instant pot methi dal
Press saute button on the Instant pot and pour ghee or oil to the inner pot / steel insert.
Then add mustard, cumin, red chilli & garlic. When the spices pop, add curry leaves and hing.
Add methi leaves and green chillies. Saute for a minute.
Press cancel button & then add tomatoes, dal, turmeric and salt.
Pour 2 cups water and deglaze the pot by scrubbing the bottom of the pot with a spatula.
You can also keep a trivet in the pot and place your rice bowl over it.
Secure the Instant pot with the lid & position the steam release handle to sealing.
Press the pressure cook button (high pressure) and set the timer to 10 minutes.
When the IP is done wait for the natural pressure release.
If the dal is too thick stir in some hot water. Check the salt and add more if needed and squeeze some lemon juice.