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Clean recipe · vegrecipesofindia.com

Methi Dal

This dal methi is a delicious, healthy and comforting North Indian style dal made with fresh fenugreek leaves, pigeon pea lentils, onions, tomatoes, spices and herbs.

Original recipe: vegrecipesofindia.com

Yield:
4 servings
Prep:
15 min
Cook:
20 min
Total:
35 min
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Methi Dal

Ingredients

  1. 1 cup arhar dal ((tuhar dal or pigeon pea lentils) or 200 grams arhar dal)
  2. 2.5 cups water (for pressure cooking the lentils)
  3. ½ teaspoon turmeric powder ((ground turmeric))
  4. 3 to 4 tablespoons oil (or ghee (clarified butter))
  5. 1 teaspoon cumin seeds
  6. 1 small to medium onion (- finely chopped)
  7. 1 inch ginger (- finely chopped)
  8. 5 to 6 garlic (- finely chopped or crushed)
  9. 2 to 3 green chilies (- slit)
  10. 1 to 2 dry red chilies (- deseeded and broken)
  11. 1 small to medium tomato, (finely chopped)
  12. ½ teaspoon red chili powder (or cayenne pepper)
  13. 1 pinch asafoetida ((hing) - optional)
  14. 1 cup tightly packed fresh fenugreek (or methi leaves - chopped)
  15. 1 to 1.25 cups water (to be added later)
  16. ½ teaspoon garam masala
  17. salt (as required)

Instructions

  1. Pressure cooking lentils

    Pick, rinse arhar dal (pigeon pea lentils) a couple of times in fresh water. Drain all the water.
  2. Add the rinsed lentils, turmeric powder and water in 3 litre pressure cooker. You can also cook them adding water as required in a pan or Instant pot.
  3. Pressure cook the lentils on medium to medium high heat for 8 to 10 whistles or more till the lentils are cooked thoroughly and softened.
  4. When the pressure settles down naturally in the cooker, then only open the lid. Mash the lentils lightly with a wired whisk or spoon and keep aside.

  5. Making methi dal

    In a small frying pan, heat oil. Keep the heat to medium. Add the cumin seeds and fry them till they crackle.
  6. Then add onions, garlic, ginger, red chilies and green chilies.
  7. Saute for a couple of minutes stirring often till the onions turn translucent.
  8. Add the tomatoes, asafoetida, red chili powder and saute for 1 to 2 minutes.
  9. Add the chopped methi leaves. Saute till the methi leaves wilt and oil leaves the sides of the mixture,
  10. Pour this mixture in the dal or add the cooked dal to this tempering mixture.
  11. Add water and salt as required. You can add water depending upon the consistency you want.
  12. Stir very well and simmer the dal for 7 to 8 minutes more.
  13. Lastly add garam masala powder and mix well. Check the taste and add more salt if needed.
  14. Serve dal methi steaming hot with steamed rice or cumin rice or roti or paratha.