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The Best Methi Dal Recipe – a healthy, delicious, and comforting dish! Spice up your regular dal with this Easy Indian Curry Recipe. Simple ingredients, easy-to-make recipe, and aromatic flavors!
About Methi Dal Recipe
Methi Dal is a wholesome Indian lentil dish with a creamy texture and rich flavors. A hearty, nutritious, and easy-to-make recipe!
Get your ingredients together and make this Comforting Methi Dal Recipe in your kitchen!
Why You Will Love This
- Unique twist to regular dal
- Simple and easy-to-cook
- A comforting and satisfying meal
- Nutritious yet delicious option
- Easily scalable and customizable
- Can be paired with various dishes
Methi Dal Ingredients
Lentils – I have used both moong dal (yellow split lentils) and toor dal (split pigeon peas) in this recipe. You can use any lentils of your choice.
Fenugreek Leaves (Methi leaves) – add a slightly bitter taste to the dal. Not only do they increase the dish’s nutritional value, but they also add a unique taste and enhance the overall flavor.
Aromats & Veggies – Ingredients such as ginger, garlic, and chopped green chilies are used in this recipe. Adjust the quantity of chilies based on your spice preference. Finely chopped onions and tomatoes are also included to add sweetness and tanginess to the dal.
Spices – such as turmeric powder, red chili powder, cumin, and coriander powder. I’ve also included garam masala, but it is entirely optional.
How to Make Methi Dal
Step 1 – Prepare Fenugreek Leaves
Pluck out the methi leaves from the stems. Leave out the leaves that are yellowish, brown, or wilted. Rinse the leaves thoroughly with water to remove any dirt.
Step 2 – Prepare the Lentils
Rinse the moong dal (yellow split lentils) and toor dal (split pigeon peas) with water till the water runs clear.
Soak the rinsed lentils in water for about 15 minutes.
Step 3 – Cook the dal
Transfer the soaked dal to a pressure cooker or instant pot. Add 2 cups of water, turmeric powder, and ghee (clarified butter). Cook until the lentils are soft and mushy.
For vegan methi dal, substitute ghee with oil or vegan butter.
If using a pressure cooker, cook for 2-3 whistles. If using an instant pot, set it to pressure cook mode and cook for 8 minutes.
Once the dal is cooked, whisk the dal until smooth.
Step 4 – Temper the Dal
Heat ghee or oil in a pan over low to medium heat. Add cumin seeds to the pan. Let it crackle.
Next, add chopped green chilies, ginger, and garlic paste. Sauté for a minute until the raw aroma disappears.
You might also love: Dal Palak (Lentil Spinach Curry)
Step 5 – Add the Veggies
Add chopped onions and sauté for two minutes. Cook until the onions are translucent to golden brown.
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Add chopped tomatoes to the pan and cook until they become soft and the oil starts to separate.
Step 6 – Add the Spices
Add coriander powder, red chili powder, and the remaining turmeric powder. Sauté for a few seconds.
Step 7 – Add the Methi Leaves
Add the chopped methi leaves to the pan. Sauté until they wilt and cook down. This won’t take long.
Step 8 – Combine the Ingredients
Pour in the whisked lentils, mix well, and let it simmer for 3-5 minutes.
Season the dal with salt, sugar, and garam masala (optional) according to your taste.
Optionally, squeeze some fresh lemon juice over the dal before serving.
Serving Suggestions
Methi Dal with steamed rice is a classic and comforting pairing enjoyed by many. For added variety, consider serving it with jeera rice or vegetable pulao.
Serve it with delightful accompaniments like creamy yogurt raita, a refreshing salad, crispy fried papad, or zesty mango pickle for a wholesome and satisfying meal!
Pair this thick, creamy dal with your choice of roti, chapati, or naan.
Recipe Tips
- If the methi leaves are very bitter, then clean the leaves, chop them, and rub salt on them. Keep them aside. After 10-15 minutes, squeeze them to remove the bitter juice from the leaves. Once again, rinse them with water and drain completely. This process will help the fenugreek leaves become less bitter.
- To make the dal spicier, consider adding more chopped green chilies or extra red chili powder.
- To make Vegan Methi Dal, you can substitute ghee (clarified butter) with oil or vegan butter.
- You can use just one lentil or a variety of lentils in this recipe. Choose the lentils based on your liking or availability.
FAQ’s
How do I choose Methi (Fenugreek Leaves)?
Choose methi leaves that are vibrant green in color and not yellowish or wilted. If possible, look for a bunch that has younger, fresher leaves, as the mature ones tend to be bitter.
How to make Lahsuni Methi Dal?
To make Lahsuni Methi Dal, add 7-8 minced garlic cloves to the tempering. For a stronger garlic flavor, you can also consider adding a second tempering of ghee, cumin, and more minced garlic cloves.
More Curry Recipes
- Dal Palak (Lentil Spinach Dahl)
- Rajma Masala | Kidney Beans Curry
- Home Style Matar Paneer (Cottage Cheese & Green Peas Curry)
- Sindhi Kadhi Chawal – Comfort in Every Bite
- Prawns Pulao with Coconut Milk
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Methi Dal Recipe
Equipment
- 1 pressure cooker
- 1 pan or pot
Ingredients
For Cooking Dal
- 1 cup moong dal (split yellow lentils)
- 1 cup arhar dal / toor dal (split pigeon peas)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon ghee (clarified butter) oil for vegan recipe
- 1 cup water
For Tempering
- 1 cup fresh fenugreek leaves
- 1 no onion finely chopped
- 1 no tomato finely chopped
- 1-2 nos green chilies finely chopped
- 4-5 nos garlic cloves minced
- 1/2 inch piece of ginger grated
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon cumin-coriander powder
- Salt to taste
- 1/8 teaspoon sugar
- 1/8 teaspoon garam masala
- 2 tablespoons oil or ghee
- water as required
Instructions
Cooking the Dals
- Rinse the Moong Dal and Arhar Dal together under running water until the water runs clear. Soak them in water for about 15 minutes.1 cup moong dal, 1 cup arhar dal / toor dal
- Transfer the soaked dal to a Pressure cooker or Instant pot. Add turmeric powder, ghee or oil, and water. Cook till the dal is soft and mushy.1/4 teaspoon turmeric powder, 1/2 teaspoon ghee (clarified butter), 1 cup water
- Once cooked, whisk it till soft.
Temerping the Dal
- Heat oil or ghee in a pan or pot over medium heat. Add cumin seeds and let them splutter.2 tablespoons oil or ghee, 1/2 teaspoon cumin seeds
- Add minced garlic, grated ginger, and finely chopped green chilies. Sauté for a few seconds until fragrant.4-5 nos garlic cloves, 1/2 inch piece of ginger, 1-2 nos green chilies
- Add chopped onions and sauté until they turn golden brown.1 no onion
- Add chopped tomatoes and cook until they turn soft and mushy.1 no tomato
- Next, add turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for a minute.1/4 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon cumin-coriander powder
- Add the chopped fenugreek leaves (methi) and sauté for 2-3 minutes until they wilt down.1 cup fresh fenugreek leaves
- Now, add the whisked dal, salt, sugar, garam masala, and water. Mix till everything is combined. Let it come to a boil.Salt, water, 1/8 teaspoon sugar
- Check the consistency. If it's too thick, add more water to reach your desired consistency. Adjust salt if needed.
- Serve hot with steamed rice or roti. You can also serve it with lemon wedges for an extra tangy flavor.
Notes
- Soak the lentils as long as you can, it will be easier to cook them.
- You can adjust the quantity of fenugreek leaves, according to your liking.
- Garam masala is optional, you can skip it.
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