Methi dal recipe | How to make methi dal | Methi recipes

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Methi dal recipe – Mix of toor dal, masoor dal and moong dal cooked with fenugreek leaves.

Methi dal recipe | How to make methi dal | Methi recipes

I make this methi dal very often. It is one of the healthy recipes. Whenever you have fresh methi leaves in your fridge, you should make this delicious dal recipe. When fenugreek leaves are in season, I always have them in my fridge. Hence you will see many methi recipes on the blog. And today I am adding one more in my list.

Fenugreek leaves are slightly bitter in taste but it is very powerful green leafy vegetable. When it combines with other ingredients it won’t taste that bitter but it takes the dish to whole new level. The flavors go well with other ingredients. It tastes just fantastic. When you make this dal, you will get nice aroma from methi leaves.

Methi dal recipe | How to make methi dal | Methi recipes

In this Methi dal recipe, I have added onion, tomatoes which give nice taste to the dal. And don’t forget to add little lemon juice at the end.

I have used combination of three different dals. But you can make with only toor dal or mix of any two dals. Use as per your liking or what you have in pantry.

It is very healthy dal that you can have it on everyday basis. This is my favorite dal. I usually make this dal and plain rice for our meal.  If you like the taste of fenugreek leaves then I am sure you will love this.

— More dal recipes —
Palak moong dal  — Beet greens dal  — Sorrel leaves dal  — Dill leaves dal


Basic Info:


Preparation time:  15 minutes
Cooking time: 30 minutes

Servings: 2

Cuisine: Indian
Category: Main course – Dal

 


Ingredients:


  • For pressure cooking:
    Toor dal or arhar dal (split pigeon peas) – ¼ cup
    Moong dal (split green gram skinless) – 2 tablespoons
    Masoor dal (split red lentils) – 2 tablespoons
    Water – 1 cup
  • For making dal:
    Oil – 1 tablespoon
    Cumin seeds – 1 teaspoon
    Ginger paste – 1 teaspoon
    Garlic paste – 1 teaspoon
    Green chilies – 2 small, chopped finely
    Onion – ½ of medium or ½ cup, finely chopped
    Tomato – 1 small or ½ cup, chopped
    Fenugreek leaves or methi – 1 cup, measured, washed and chopped
    Turmeric powder – ¼ teaspoon
    Red chili powder – ½ teaspoon
    Salt – to taste
    Water – ¾ to 1 cup
    Lemon juice – 1 teaspoon

How to make methi dal (Step by step recipe with photos):


1) Take all three dals – toor dal, moong dal and masoor dal in a colander. Wash them under running cold water till water runs clear.

2) Add dal into the pressure cooker. Also add 1 cup of water. Cover with the lid, put the weight on. Turn the heat on medium heat. Let it cook for 3-4 whistles or till dal get cooked.
Methi dal recipe | How to make methi dal | Methi recipes3) Meanwhile prep other ingredients. Chop onion, tomato and methi leaves. Chop green chilies and ready ginger paste and garlic paste.

4) Now the dal is cooked, turn off the heat. Let the pressure go down by itself. Open the lid and keep it aside.
Methi dal recipe | How to make methi dal | Methi recipes5) Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit.

6) Then add chopped green chili, ginger paste and garlic paste. Saute for a minute or till the raw smell of garlic goes away.
Methi dal recipe | How to make methi dal | Methi recipes7) Mix in chopped onions.

8) Cook till onion gets light brown in color.
Methi dal recipe | How to make methi dal | Methi recipes9) Then add chopped tomato and methi leaves.

10) Mix well and cook for 2-3 minutes. methi leaves will get cooked and tomatoes will get soften a bit but not mushy.
Methi dal recipe | How to make methi dal | Methi recipes11) Now add cooked dal. Also add turmeric powder, red chili powder and salt.

12) Mix well.
Methi dal recipe | How to make methi dal | Methi recipes13) Add ¾ to 1 cup of water and stir. Adjust the water quantity as per your liking consistency.

14) Let it simmer for 4-5 minutes. Lastly squeeze lemon juice and mix. Then turn off the stove. Methi dal is ready.
Methi dal recipe | How to make methi dal | Methi recipes

Make this methi dal in your kitchen and let me know how you like it in comments below.

Methi dal recipe | How to make methi dal | Methi recipes


Additional Info:


Taste: Medium spicy

Shelf life: It stays good for 2-3 days in airtight container in refrigerator.

Serving suggestions: Serve methi dal with plain rice or jeera rice. You can serve with vegetable pulao as well. It can be served with paratha or roti.

 

Methi dal recipe:


Methi dal recipe | How to make methi dal
 
Prep time
Cook time
Total time
 
Methi dal recipe - Mix of arhar, masoor and moong dal cooked with fenugreek leaves
Author:
Category: Main course - Dal
Cuisine: Indian
Yield: 2 servings
Ingredients
For pressure cooking:
  • Toor dal or arhar dal (split pigeon peas) - ¼ cup
  • Moong dal (split green gram skinless) - 2 tablespoons
  • Masoor dal (split red lentils) - 2 tablespoons
  • Water - 1 cup
For making dal:
  • Oil - 1 tablespoon
  • Cumin seeds - 1 teaspoon
  • Ginger paste - 1 teaspoon
  • Garlic paste - 1 teaspoon
  • Green chilies - 2 small, chopped finely
  • Onion - ½ of medium or ½ cup, finely chopped
  • Tomato - 1 small or ½ cup, chopped
  • Fenugreek leaves or methi - 1 cup, measured, washed and chopped
  • Turmeric powder – ¼ teaspoon
  • Red chili powder – ½ teaspoon
  • Salt – to taste
  • Water - ¾ to 1 cup
  • Lemon juice – 1 teaspoon
Instructions
  1. Take all three dals - toor dal, moong dal and masoor dal in a colander. Wash them under running cold water till water runs clear.
  2. Add dal into the pressure cooker. Also add 1 cup of water. Cover with the lid, put the weight on. Turn the heat on medium heat. Let it cook for 3-4 whistles or till dal get cooked.
  3. Meanwhile prep other ingredients. Chop onion, tomato and methi leaves. Chop green chilies and ready ginger paste and garlic paste.
  4. Now the dal is cooked, turn off the heat. Let the pressure go down by itself. Open the lid and keep it aside.
  5. Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit.
  6. Then add chopped green chili, ginger paste and garlic paste. Saute for a minute or till the raw smell of garlic goes away.
  7. Mix in chopped onions. Cook till onion gets light brown in color.
  8. Then add chopped tomato and methi leaves.
  9. Mix well and cook for 2-3 minutes. methi leaves will get cooked and tomatoes will get soften a bit but not mushy.
  10. Now add cooked dal. Also add turmeric powder, red chili powder and salt. Mix well.
  11. Add ¾ to 1 cup of water and stir. Adjust the water quantity as per your liking consistency.
  12. Let it simmer for 4-5 minutes. Lastly squeeze lemon juice and mix. Then turn off the stove. Methi dal is ready.

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Comments

  1. rajalakshmi says

    i really liked the flavour and the taste. thamks for the recipe. It was really emmie. My children like d it.
    Itried it because my sons were bored of my same taste .

  2. Trupti says

    Hi Kanan,
    Nice venture .All the recipes look yummy and easy to prepare.
    I hv a question regarding the bitterness of methi. The place where ee r residing currently, we dont get methi frequently. So whenever I visit India, i buy methi and dry its leaves in house and then get here with me. The problem is, along with this drying process, the bitterness multiplies as well. Its so bitter that u cant hold it in ur mouth at all. I tried salting it n squeezing out water but doesnt help much. I can make only theplas wid this methi.
    Do u have any solution to this?

    Thanks.

    • says

      To get rid of bitterness of Methi: Wash fresh methi leaves, sprinkle some salt on it and leave it aside for 10 minutes. Then squeeze out all the water. This way salt will reduce the bitterness. Same as you mentioned. But this procedure is for Fresh methi leaves. Do not know how to remove from dry methi. I would say use this procedure for fresh methi leaves then dry them out to make kasoori methi.