Prep fenugreek leaves: Separate the leaves from the stalk and soak the leaves in salt water for 3-4 minutes. Discard the water and rinse the leaves 3-4 times. You can include the stalks as well if you like. Personally, I like to add the stalks too but only the thin ones. Rinse the stalks too a couple of times.Then roughly chop the leaves, and finely chop the stalks. Set them aside. Heat oil in a pressure cooker on medium heat. Add mustard and cumin seeds, split red chilies, curry leaves, and hing. Add chopped garlic and onion, and sauté for 2 minutes, until the onion is translucent.
Add sliced tomatoes, salt, turmeric powder, and kashmiri red chili powder, stir for a few seconds. Then cover and cook on low heat until tomatoes soften.
Add rinsed toor dal.
Add rinsed and chopped fenugreek leaves and the stalks.
Add water and allow the water to come to a boil on medium heat. Then cover the pressure cooker lid and cook until 5-6 whistles or until the lentils are soft and well-cooked. Turn off the heat.
Once the pressure releases naturally, gently mash the dal, adjust salt and consistency if necessary.
Serve healthy and delicous methi dal with brown rice or whole wheat rotis, with a tsp of ghee and papad on the side. Enjoy!
