Methi Dal Recipe – Authentic Indian Lentils with Fenugreek Leaves

Last Updated on 2 months by Neha Deshmukh

Methi Dal Recipe – Authentic Indian Lentils with Fenugreek Leaves

Hey everyone! If you’re anything like me, a comforting bowl of dal is a hug in a bowl. And this Methi Dal? It’s extra special. I first made this when I was craving something that reminded me of my grandmother’s cooking – that slightly bitter, wonderfully fragrant flavour of fresh methi (fenugreek) leaves. It’s become a regular in my kitchen, and I’m so excited to share it with you. This recipe is surprisingly easy, and the result is a truly authentic and delicious Indian lentil dish.

Why You’ll Love This Recipe

This Methi Dal isn’t just tasty; it’s good for you too! The combination of toor dal and moong dal creates a lovely texture and flavour. Plus, the addition of methi leaves adds a boost of iron and vitamins. It’s a simple, wholesome meal that’s perfect for a weeknight dinner or a festive occasion. You’ll love how quickly it comes together and how satisfying it is.

Ingredients

Here’s what you’ll need to make this Methi Dal:

• ½ cup toor dal (split pigeon peas) – about 100g
• 2 tablespoons moong dal (split yellow lentils) – about 40g
• 1 ½ cups water – 360ml
• 2 cups methi leaves (fresh fenugreek leaves), thoroughly cleaned – about 60g
• 1 cup chopped tomato – about 150g
• 1 to 2 green chilies, slit lengthwise
• ½ teaspoon salt (or to taste)
• ¼ teaspoon turmeric powder – about 1g
• 1 lemon
• 1 ½ tablespoons ghee – about 21g
• ½ teaspoon cumin seeds – about 2g
• ½ teaspoon mustard seeds – about 2g
• 1 sprig curry leaves
• 1 pinch hing (asafoetida) – about ¼ tsp
• 2 garlic cloves, finely chopped
• 1 dried red chili, broken into pieces
• ½ teaspoon Kashmiri red chili powder – about 2g (for colour, optional)
• ¼ teaspoon garam masala (optional)

Ingredient Notes

Let’s talk ingredients! They really make this dish sing.

• Methi Leaves (Fenugreek): These are the star! They have a slightly bitter, earthy flavour that’s so unique. You can find them at Indian grocery stores, and sometimes even at farmers’ markets. If you’re using frozen methi, thaw it completely and squeeze out excess water.
• Toor & Moong Dal: This combination gives the dal a lovely texture. Toor dal holds its shape a bit, while moong dal cooks down and creates a creamier consistency. You can use just toor dal if you prefer, but the blend is really nice.
• Tempering Spices: The tempering (or tadka) is where the magic happens! Regional variations are common. Some people add a pinch of black salt, others use different types of chilies. Feel free to experiment!
• Ghee vs. Oil: Traditionally, ghee (clarified butter) is used for tempering. It adds a beautiful nutty flavour. However, you can use vegetable oil if you prefer, or if you’re looking for a lighter option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal and moong dal a good rinse under cold water. This helps remove any impurities.
2. Add the rinsed dals to a pressure cooker along with the water, turmeric powder, chopped tomato, and green chilies.
3. Pressure cook for 2 whistles on medium heat (or about 10 minutes in an Instant Pot). Let the pressure release naturally.
4. Once the pressure is released, open the cooker and gently mash the cooked dal with a spoon or a potato masher until it’s smooth. Don’t overdo it – a little texture is nice!
5. While the dal is cooking, thoroughly clean the methi leaves. Make sure to remove any tough stems. Drain well.
6. Now for the tempering! Heat the ghee in a separate pan over medium heat.
7. Add the cumin seeds and mustard seeds. Let them splutter and dance in the hot ghee – this is a good sign!
8. Add the dried red chili, hing, and curry leaves. Sauté for a few seconds until fragrant. Be careful not to burn the hing!
9. Add the chopped garlic and sauté until golden brown.
10. Add the cleaned methi leaves to the pan and sauté until they wilt down. This will take about 3-5 minutes.
11. Stir in the Kashmiri red chili powder (if using) and garam masala (if using).
12. Pour the tempered methi leaves into the cooked dal. Add salt to taste and simmer for 2-3 minutes, allowing the flavours to meld together.
13. If the dal is too thick, add a little hot water to adjust the consistency.
14. Finally, squeeze in the juice of half a lemon. This brightens up the flavours beautifully.

Expert Tips

Want to make this Methi Dal perfect? Here are a few tips:

• Perfectly Cooked Dal: Make sure the dal is cooked until it’s soft and creamy. If it’s still hard, add a little more water and cook for a few more minutes.
• Right Consistency: The consistency of the dal is a matter of personal preference. Some people like it thick, others like it more soupy. Adjust with hot water as needed.
• Preventing Sticking: To prevent the dal from sticking to the bottom of the pressure cooker, you can add a tiny drop of oil before cooking.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavour, reduce or omit the green chilies and red chili powder. For a spicier kick, add more chilies or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped Serrano pepper!
• Festival Adaptations: This dal is lovely served with rice and roti during festivals like Diwali or Makar Sankranti. It’s a comforting and nourishing meal to share with loved ones.

Serving Suggestions

This Methi Dal is incredibly versatile. Here are a few ideas:

• Serve it with a side of fluffy basmati rice.
• Enjoy it with warm roti or naan bread.
• Pair it with a cooling raita (yogurt dip) and crispy papadums.
• A simple side salad adds a nice freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

1. What is the best way to clean and prepare Methi leaves?

Wash them thoroughly under cold running water, removing any tough stems. Make sure they are completely dry before using.

2. Can I use a different type of dal for this recipe?

You can, but the flavour and texture will be different. Masoor dal (red lentils) would be a good substitute, but it cooks much faster.

3. How can I adjust the spice level of this Methi Dal?

Reduce or omit the green chilies and red chili powder for a milder flavour. Add more for a spicier kick.

4. What is Hing (Asafoetida) and why is it used in Indian cooking?

Hing is a resin with a pungent aroma. It aids digestion and adds a unique flavour to Indian dishes. A little goes a long way!

5. Can I make this dal ahead of time? How does it hold up?

Yes, you can! The flavours actually meld together even more beautifully when it sits for a while. It will keep well in the refrigerator for up to 3 days.