Methi Dal


methi dal

A flavorful and nutritious combination of lentils and aromatic fenugreek leaves.



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30 Mins

16 Ingredients


pinch of hing

1 cup tuvar dal

1 cup water (or as required)

1 tsp cumin

1 cup fenugreek leaves, finely chopped

2 dried red chilies (optional)

4 pods garlic (chopped)

2 green chilies, slit (optional)

¼ tsp haldi powder

½ tsp kashmiri red chili powder (optional)

salt to taste

4-5 curry leaves

1 tsp oil/ ghee

1 tomato, finely chopped

1 tsp mustard seeds

1 onion (finely chopped)


Wash & soak the dal for 30 minutes.

Transfer it into the pressure cooker with the same water.

Add 1 tsp salt & the haldi powder.

Close the lid & give 2 whistles on high flame.

Allow the pressure to move down by itself.

In the meantime, heat oil/ ghee in a kadai.

Add the mustard seeds, jeera seeds, dried red chillies, hing, and curry leaves.

Next, add the garlic and saute till it turns golden.

Then add the onion and green chilies. Sauté well.

Also, add the tomato and saute till it becomes soft and mushy.

Now add haldi powder, red chili powder, and salt to taste. Sauté for a minute.

Add the fenugreek leaves.

Saute till fenugreek shrinks.

To this, add the cooked tuvar dal.

Add water if required to combine the consistency and mix well.

Cover and simmer for 5 minutes.

Finally, enjoy methi dal with rice or roti.

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