Fenugreek Butter Lentil Dal Recipe

Ingredients

• 1 cup red lentils (masoor dal)
• 1 tsp fenugreek seeds
• 1 tsp turmeric
• 2 tbsp butter
• 1 tsp cumin seeds
• 2 dried red chilies
• 1 tomato (chopped)
• Salt to taste

Method

Rinse lentils. Cook with turmeric and 3 cups water until soft (15 min). In a separate pan, heat butter. Add cumin seeds, fenugreek, and dried chilies. When fragrant, add tomato and cook 2 minutes. Pour tempering over the dal.

Why Fenugreek Matters

Fenugreek adds a slightly bitter, maple-like note that defines many Indian dal recipes. Use sparingly — too much makes the dish bitter.

Serving

Serve over basmati rice with a squeeze of lemon. Garnish with fresh cilantro.

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