Wednesday 28 November 2018

Methi Dal | Methi Dal Fry | Methi Dal recipe with fresh Fenugreek leaves

So this is the third recipe on the back-to-back series on fresh fenugreek leaves. And today I bring a dal recipe with fresh methi leaves, Methi Dal. This is a simple and yet flavourful preparation with methi leaves. Instead of making plain dal fry, you can add a handful of methi leaves and you get the nutrients from the leaves as well as a variation to that monotonous dal recipe as well :) In this recipe I have used tur dal. You can use moong dal or channa dal or a combination of dals as well. This is yet another recipe where the bitterness of the methi leaves is very subtle and is balanced well with the sweetness from the dal. Hence this recipe sneaks it's way often into my menu :) The other methi recipes in the blog are Methi Paratha, Methi Malai Matar & Aloo Methi

I Took: 

Preparation Time: 10 minutes

Cooking Time: 30 minutes


Serves : 2-3 persons

I Used:

Tur Dal-½ cup
Methi Leaves-½ cup - tightly packed - chopped
Oil/Ghee-3 tbsp
Cumin Seeds-1 tsp
Ginger-1 inch piece - finely chopped
Garlic-3-4 nos - finely chopped
Onion-1 small sized - chopped
Tomato-1 small sized - chopped
Red Chilly powder-½ - 1 tsp
Asafoetida-1 pinch
Garam Masala-½ tsp
Water-1 - 1.5 cups ( As Needed)
Salt-As Needed
Turmeric Powder -½ tsp

The Way:

1. Take the tur dal in a bowl. Rinse it well 2-3 times and then soak in water (1.5-2 cups) for ½ an hour

2. Then take the soaked tur dal along with that water in a pressure cooker. Add turmeric powder and salt and pressure cook till it is soft and cooked. It takes 3 whistles in high and 3-4 whistles in medium for me. If you do not have time to soak then the cooking time could be more and you should cook them for 8-9 whistles

3. Pluck the fenugreek leaves and discard the stem. Rinse the leaves in water nicely for 2-3 times so that all the mud and dirt sticking onto the leaves get removed. Then chop them finely and keep aside

4. Heat oil/ghee in a pan. Splutter cumin seeds

5. Add the finely chopped ginger & garlic and saute for 2-3 minutes on a low flame

6. Then add the finely chopped onions (and salt) and saute for 3-4 minutes

7. When they become translucent, add the red chilly powder and asafoetida and give a quick stir and saute for another 2 -3 minutes till the raw smell of red chilly powder goes away

8. Then add the chopped tomatoes and give a quick stir. Allow the tomatoes to soften and turn mushy. Saute in between

9. Once the tomatoes turn mushy, add the chopped methi leaves. Saute till the leaves wilt and oil starts to leave the sides 

10. When done, add the cooked dal to this. Then add required water for your desired consistency). Check salt and add more if needed

11. Stir well and then simmer for another 8-9 minutes

12. Finally add garam masala and give a quick stir. Switch off the flame

Serve hot with rotis or parathas or steamed rice!


  • To reduce the bitterness of the methi leaves, soak the leaves in salt water for 10 minutes. But if you can, omit this step as the nutrients will be lost by soaking the leaves in salt water. But for this recipe, it will taste good without doing this as the bitterness of the methi leaves is well balanced by the sweetness from the tur dal
  • Instead of tur dal you can use moong dal or channa dal or a combination of 2-3 lentils




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