methi dal recipe, how to make methi dal recipe | fenugreek leaves dal

by dassana amit updated October 18, 2013

methi dal recipe

methi dal or fenugreek leaves dal - here is one more way of combining methi with dal.

since dal is a staple at home so i make variety of dal/lentils so that we don’t get bored with them. sometimes i also add greens like spinach, fenugreek and amaranth to the yellow dal.

the slight bitterness of the fenureek leaves gets balanced with the subtle sweetness of the dal. if the fenugreek you get is too bitter, then just sprinkle some salt and keep aside for 15-20 minutes. squeeze the leaves and then rinse them in water. then add these leaves to the tempering.

few recipes on similar lines on my blog are methi chole, spinach dal, mint dal, saag paneer and palak mushroom. i feel this is a good way to include greens in your diet and make your simple dal or curry more nutritious and healthy.

you can serve methi dal with rice, roti or chappati along with raita, salad, papad and some pickle.

if you are looking for similar recipes then do check aloo methi, methi mushroom, dal makhani, dal tadka, masoor dal and methi matar malai.

methi dal recipe details below:

4.5 from 2 reviews

methi dal
Prep time
Cook time
Total time
methi dal – dal simmered and spiced with fenugreek leaves.
Recipe type: main
Cuisine: indian
Serves: 3-4
for pressure cooking:
  • 1 cup arhar dal/pigeon pea lentils
  • 2.5 cups water for pressure cooking the lentils
  • ¼ tsp turmeric powder/haldi
for tempering:
  • 1 or 2 garlic cloves
  • 1 tsp cumin seeds/jeera
  • 1 or 2 green chilies, slit or chopped
  • 1 or 2 red chilies, kep whole
  • 1 cup methi leaves/fenugreek, tightly packed, rinsed and chopped
  • a pinch of asafoetida
  • a pinch of red chilli powder
  • 2 tbsp oil or ghee
other ingredients:
  • 1 cup water
  • salt as required
  1. pressure cook the dal with turmeric and water till the lentils becomes soft.
  2. mash the dal or lentils with a wooden spoon.
  3. add 1 cup water.
  4. stir and keep aside.
  5. in a small frying pan, heat oil.
  6. fry the cumin seeds, till they crackle.
  7. add the garlic and green chilies.
  8. fry for 10-15 seconds.
  9. add the dry red chilies and asafoetida.
  10. fry for 5-10 seconds.
  11. add the red chili powder and fry for 1-2 seconds.
  12. add the chopped methi leaves.
  13. fry till the oil leaves the sides of the mixture, about 4-5 minutes or more till the methi leaves have wilted.
  14. pour this mixture in the dal and simmer for 4-6 minutes more.
  15. season with salt, when the methi dal is simmering.
  16. serve the methi dal steaming hot with steamed rice.

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{ 9 comments… read them below or add one }

Jyoti October 4, 2013 1

Tried this recipe today and it was so yummy…i love the simplicity in ur recipes….thanks once again & keep up the good work!


dassana October 4, 2013 2

welcome jyoti.


Familycook August 19, 2013 3

This is exactly the methi dal my Mom made when we were little. I am definitely going to make it soon:)


Ray August 18, 2013 4

Had this with rice for lunch. Lovely. Might not get to try often unless I can source the herb or grow my own. I love that dal can have so many flavours and character. The instructions said add garlic – how much do you use? I just added a small clove. Thanks for sharing these recipes.


dassana August 19, 2013 5

thanks ray for the feedback. you can grow fenugreek by planting some fenugreek seeds in pots. they grow pretty fast and you will have a nice harvest. 1 garlic clove is fine. i have added the number of garlic in the recipe details.


Ray August 18, 2013 6

Thank you for sharing your wonderful recipes. I have only just found your website and I hope to try your recipes over the next few months. I live in the north of England. I have always enjoyed Indian food but it is not as easy to get good vegetarian food in restaurants. There are exceptions – prashad’s in Bradford has won awards and there cookbook is amazing. I started cooking recipes from it this year and now have half a dozen indian vegetarian books. I like the simple home- style cooking, so different from the rich restaurant food we have in the uk.

A local shop was selling methi today. Coriander is easily available but I usually have to use dried methi. I shall be cooking this dal this afternoon – Thank you!


dassana August 19, 2013 7

thanks ray. i know from friends in england that its not easy to get good vegetarian food in restaurants. you can try the various veg recipes from the blog.


Safa August 16, 2013 8

I love methi but I find it quite hard to get them here in Kerala. You have a lot of amazing recipes that use fresh methi leaves which leaves me craving for them all the more. Love your website!


dassana August 17, 2013 9

hi safa. you can grow them in pots or in the ground. just plant them some methi seeds below the soil. water and then they will sprout and start growing. you can also sprout the methi seeds first and then plant in the soil.