Methi Dal
Photo: Amina Malik / Contributor
With winter in the rear-view window, fresh fenugreek (or methi) is about to go out of season. A slow cooked hearty dal is a great way to end the cold season while you can still get fresh fenugreek. With a strong punch of ginger and the acid from the tomatoes, this hearty dal can be eaten with bread, rice, alongside other vegetables or a piece of meat. Remember, fenugreek stems and leaves are both edible, you only need to discard the bottom 3 inches of a fenugreek bunch. The trick to making this dal right is to cook the lentils long and slow until they become creamy in texture entirely on their own. Then add all the seasonings, sit back and relish!