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methi dal pin Easy Summer Dinner Recipes for Family

Methi Dal Recipe

Methi Dal is a comforting dish that's as nourishing as it is delicious! This easy-to-follow recipe promises a burst of wholesome goodness in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

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

Equipment

  • 1 pressure cooker
  • 1 pan or pot

Method
 

Cooking the Dals
  1. 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
  2. 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
  3. Once cooked, whisk it till soft.
Temerping the Dal
  1. 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
  2. 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
  3. Add chopped onions and sauté until they turn golden brown.
    1 no onion
  4. Add chopped tomatoes and cook until they turn soft and mushy.
    1 no tomato
  5. 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
  6. Add the chopped fenugreek leaves (methi) and sauté for 2-3 minutes until they wilt down.
    1 cup fresh fenugreek leaves
  7. 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
  8. Check the consistency. If it's too thick, add more water to reach your desired consistency. Adjust salt if needed.
  9. Serve hot with steamed rice or roti. You can also serve it with lemon wedges for an extra tangy flavor.

Notes

  1. Soak the lentils as long as you can, it will be easier to cook them.
  2. You can adjust the quantity of fenugreek leaves, according to your liking.
  3. Garam masala is optional, you can skip it.