methi dal recipe, dal methi recipe
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4.86 from 14 votes

Methi Dal

This dal methi is a delicious, healthy and simple dal made with fresh fenugreek leaves and pigeon pea lentils.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: main course
Cuisine: indian
Servings: 3 to 4
Author: Dassana Amit


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


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.