Daal Methi (Lentil Stew with Fenugreek Leaves)

This year we have been blessed with week after weeks of fresh methi showing up local farmer's markets. One of the advantages of living in highly Asian populated south bay neighborhoods of California is you find these Asian stalls at farmer's markets tailoring to the unique south asian produce like methi!

We are buying and enjoying fresh methi every weekend for the last two months. I have three favorite methi recipes - methi thepla (so good with yogurt or pickles!), aalo methi sabzi and this daal methi. There are many daal methi recipes out there; what makes this version unique is that I am not at-all squeamish about how much methi I put in there. Methi and daal is almost 1:1, just how I like it - a bursting flavor of methi in each and every spoonful :)
The recipe is very simple and straight-forward.

Pick and sort two large methi bunches (remove stems and tough leaves).

Cook 1C toor daal in pressure cooker until soft and set aside.

Heat 3Tbsp oil in a large pan. When hot add 1/2tsp mustard seeds and a pinch of asafoetida powder (hing).

When the mustard seeds start to pop then add quarter of a chopped onion. Let cook until slightly browned.

Add 4 cloves of crushed garlic.

Then add 2 chopped tomatoes and cook until oil starts to separate.

Add methi leaves and cook covered for 2 minutes.

Then add cooked lentils. Add water just enough to make desired consistency. 

Season with salt and finally add 1tsp tamarind paste or juice of 1 lime.

Serve with rice or roti.