Muddipalya ( pepper, lemon & greens in lentils gravy)

Ingredients

• 1 cup Toor Dal
• 3 cups washed and finely chopped fresh Fenugreek(Methi) Leaves
• 2 tomatoes (the sour variety works best)
• 4 green chillies, ground to a fine paste
• 1/2 teaspoon jeera
• 3/4 teaspoon Jeera Powder
• 1/2 teaspoon freshly ground black pepper(more for an intense peppery taste)
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• A generous pinch of asafoetida(hing)
• 2 teaspoons oil
• Juice of 2 lemons
• Salt to taste

You may like

Pork butt with lentils (petit salé aux lentilles)

Preparation

• Pressure cook the dal with a pinch of turmeric till soft. Heat the oil in a heavy bottomed pan or kadhai.
• Add the mustard seeds, allow to splutter. Add the jeera saute for a few seconds till light brown.
• Add in the hing, turmeric powder and then the methi leaves. Saute for 2-3 minutes and add the chopped tomato. Cook till methi and tomato are soft.
• Now add the cooked dal and let it come to a boil. Add the chilli paste, jeera powder, pepper powder and salt to taste.
• The dal must be quite thick. If it is very thick add about half a cup of water and adjust the consistency.
• In case it is thin, mix in a teaspoon of wheat flour in 2-3 teaspoons of water and add this paste to the dal when it is boiling.
• Boil the dal for about 5 to 10 minutes on a low flame. Take off the fire. Add the lemon juice just before serving.