• Measure all the ingredients mentioned above and keep them ready on the kitchen counter.
• Take the dals in a bowl, wash it with water for 2-3 times. Soak them in water for 15 minutes minimum.
• Peel and chop the potatoes. Clean the methi leaves. Chop the potatoes, chilies, grate the turmeric and ginger.

How i clean methi leaves

• I just cut it off the roots and roughly chop the rest of the leaves. Keep it soaked in water for 10 minutes for the dust to settle. Strain the leaves, soak in fresh water again for 2-3 minutes for any dirt to settle. Strain the leaves and keep it aside.

Let's make Aloo methi matar dal

• In a pressure cooker, add chopped potatoes and peas. Add drained methi leaves.
• Add the chopped tomatoes, chilies, grated ginger and turmeric. Drain the dal from water and add it to the cooker.
• Add water to immerse all the ingredients added. about 3-4 cups of water. Add salt. Close the pressure cooker and cook it for 4-5 whistles.
• Let the pressure drop on its own. Open the cooker and roughly mash the dal with a potato masher or back of the ladle.
• The consistency should be good. If you find it too thick add ½ cup water and let it simmer for 5 minutes. If you find it thin, let it simmer for 10 minutes.

Let's do the tadka

• Heat oil in a tadka pan, when hot, add the tadka ingredients mentioned in the list.
• Add the sizzling tadka to the dal. Garnish it with fresh coriander and take it off the stove.
• Serve it hot with rice and curry.

Storage Instructions

• Any leftover dal can be refrigerated for 3 days in an air-tight container. While serving, remove the amount of dal you will consume for that time, reheat it in the microwave and serve hot.