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
Servings: 3 to 4
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.