methi dal

methi dal recipe with step by step photos – delicious, healthy and simple dal made with fresh fenugreek leaves, pigeon pea lentils, spices and herbs. a vegan dish.

methi dal recipe

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.

in the recipe i have used tuvar dal (pigeon pea lentils), but you can also make this dal methi with moong lentils and chana dal (bengal gram/split chickpea) also. you can also use a combination of two to three lentils.

the slight bitterness of the fenugreek leaves gets balanced with the subtle sweetness of the pigeon pea lentils (arhar 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.

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

how to make methi dal

cooking lentils

1. pick, rinse 1 cup arhar dal (tuvar dal or pigeon pea lentils) a couple of times.

arhar dal for methi dal fry recipe

2. add the rinsed lentils + ½ tsp turmeric powder + 2.5 cups water in the pressure cooker.

dal for methi dal fry recipe

3. pressure cook the lentils for 8 to 10 whistles or more till the lentils are cooked thoroughly and softened. when the pressure settles down naturally in the cooker, open the lid. mash the lentils lightly and keep aside.

making methi dal fry recipe

4. heat 3 tbsp oil in a pan. you can also use ghee instead of oil. add 1 tsp cumin seeds and allow them to splutter.

making methi dal fry recipe

5. then add 1 small to medium-sized onion (finely chopped), ½ inch ginger (finely chopped), 5 to 6 garlic (finely chopped or crushed) and 2 to 3 green chilies (slit or sliced).

making methi dal fry recipe

6. next add 1 to 2 dry red chilies. saute everything till the onions become translucent.

making methi dal fry recipe

7. then add 1 small to medium-sized tomato (finely chopped).

tomatoes for methi dal recipe

8. stir very well.

making methi dal fry recipe

9. add ½ tsp red chili powder and a pinch of asafoetida (hing). stir and saute for 1 to 2 minutes.

spices to make methi dal recipe

10. then add 1 cup tightly packed fresh fenugreek or methi leaves (chopped).

making methi dal fry recipe

11. mix very well.

making methi dal fry recipe

12. saute the whole mixture, till the fenugreek leaves wilt and you see oil releasing from the sides of the pan.

making methi dal fry recipe

13. then add the cooked arhar dal.

cooked dal for methi dal recipe

14. add 1 to 1.25 cups water. you can add less or more water as per the consistency you want in the methi dal. if you want a thick dal, then skip adding water and just mix the dal with the rest of the tempering mixture.

water for methi dal fry recipe

15. then add salt as required.

making methi dal fry recipe

16. stir very well and simmer the dal for 7 to 8 minutes.

making methi dal fry recipe

17. lastly add ½ tsp garam masala powder and mix well again.

making methi dal fry recipe

18. serve methi dal with some steamed rice or soft chapatis.

more tasty dal recipes for you:

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Methi Dal

4.86 from 14 votes
this dal methi is a delicious, healthy and simple dal made with fresh fenugreek leaves and pigeon pea lentils.
methi dal recipe, dal methi recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
Course:main course
Cuisine:indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

for pressure cooking lentils

  • 1 cup arhar dal (tuhar dal or pigeon pea lentils) or 200 grams arhar dal
  • 2.5 cups water for pressure cooking the lentils
  • ½ teaspoon turmeric powder

for tempering methi dal

  • 3 tablespoon oil or ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1 small to medium onion, finely chopped
  • ½ inch ginger - finely chopped
  • 5 to 6 garlic - finely chopped or crushed
  • 2 to 3 green chilies - slit
  • 1 to 2 dry red chilies - deseeded and broken
  • 1 small to medium tomato, finely chopped
  • ½ teaspoon red chili powder
  • 1 pinch asafoetida (hing)
  • 1 cup tightly packed fresh fenugreek or methi leaves - chopped
  • 1 to 1.25 cups water to be added later
  • ½ teaspoon garam masala powder
  • salt as required

INSTRUCTIONS

pressure cooking lentils

  • pick, rinse 1 cup arhar dal (pigeon pea lentils) a couple of times.
  • add the rinsed lentils + ½ tsp turmeric powder + 2.5 cups water in the pressure cooker.
  • pressure cook the lentils for 8 to 10 whistles or more till the lentils are cooked thoroughly and softened.
  • when the pressure settles down naturally in the cooker, open the lid. mash the lentils lightly and keep aside.

making methi dal

  • in a small frying pan, heat oil. saute the cumin seeds, till they crackle.
  • then add onions, garlic, ginger, red chilies and green chilies.
  • saute for a couple of minutes till the onions turn translucent.
  • add the tomatoes, asafoetida, red chili powder and saute for 1 to 2 minutes.
  • add the chopped methi leaves. saute till the methi leaves wilt and oil leaves the sides of the mixture,
  • pour this mixture in the dal or add the cooked dal to this tempering mixture.
  • add water and salt as required.
  • stir very well and simmer the dal for 7 to 8 minutes more.
  • lastly add garam masala powder and stir well.
  • serve dal methi steaming hot with steamed rice.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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32 comments/reviews

  1. I have been making dal fry using kasturi methi since ages and it tastes like heaven. Once you taste dal fry having kasturi methi in it, you won’t ever like to have a simple dal fry. At my home, dal fry is something that is always made with kasturi methi.. otherwise it’s not eaten by anyone.5 stars

  2. Hello mam,
    I am a regular visitor to your blog and you have saved the day for me many a times.Thanks again.

    Only 1 question can we cook the same recipe with Chana dal?
    Thanks in advance.5 stars

  3. Finding fresh methi here is very rare. I bought too much of it in excitement and didn’t know what else to make other than paratha. It was then I saw this recipe and tried it for lunch today. It was a super hit. My daughter loved it.5 stars

  4. It’s a fantastic methi daal recipe! You feel the flavor of methi and enjoy the goodness of daal along.5 stars

  5. Turned out great, though I had to really search to find methi and asafetida. Added mustard seed to the cumin. Will be making again

  6. Tried this recipe today and it was so yummy…i love the simplicity in ur recipes….thanks once again & keep up the good work!5 stars

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

  8. 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.

    • 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.

  9. 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!

    • 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.

      • Nearly 4 years since you posted this recipe and it is still one of my favourites when I can get hold of fresh methi. Making it again tonight. One of my favourite blogs. Thank you.5 stars

  10. 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!4 stars

    • 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.