4.9 from 38 votes
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.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
277 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For pressure cooking lentils
- 1 cup arhar dal (tuhar dal or pigeon pea lentils) or 200 grams arhar dal
- 2.5 cups water for pressure cooking the lentils
- ½ teaspoon turmeric powder (ground turmeric)
For tempering methi dal
- 3 to 4 tablespoons neutral cooking oil or ghee (clarified butter, generic cooking oil
- 1 teaspoon cumin seeds
- 1 onion finely chopped, small to medium size
- 1 inch ginger - finely chopped
- 5 to 6 garlic - finely chopped or crushed
- 2 to 3 green chilies - slit
- 1 to 2 red chili deseeded and broken, dry
- 1 tomato finely chopped, small to medium
- ½ teaspoon red chili powder or cayenne pepper
- 1 pinch asafoetida (hing) - optional
- 1 cup fenugreek or methi leaves - chopped, tightly packed, fresh
- 1 to 1.25 cups water to be added later
- ½ teaspoon garam masala
- salt as required
Instructions
Pressure cooking lentils
- Pick, rinse arhar dal (pigeon pea lentils) a couple of times in fresh water. Drain all the water.
- 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.
- 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.
- 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.
Cup of Yum
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.
- Then add onions, garlic, ginger, red chilies and green chilies.
- Saute for a couple of minutes stirring often till the onions turn translucent.
- Add the tomatoes, asafoetida, red chili powder and saute for 1 to 2 minutes.
- Add the chopped methi leaves. Saute till the methi leaves wilt and oil leaves the sides of the mixture,
- Pour this mixture in the dal or add the cooked dal to this tempering mixture.
- Add water and salt as required. You can add water depending upon the consistency you want.
- Stir very well and simmer the dal for 7 to 8 minutes more.
- Lastly add garam masala powder and mix well. Check the taste and add more salt if needed.
- Serve dal methi steaming hot with steamed rice or cumin rice or roti or paratha.
Notes
- Use fresh and tender methi leaves. If the fenugreek leaves are very bitter then first chop them. Rub and mix some salt on them and set aside for 10 to 15 minutes. Squeeze these leaves to remove the bitter juices. Rinse with water once and then drain any extra water. Now you can use them in the recipe.
- For the lentils you can use a variety like chana dal, masoor dal, moong dal, arhar dal or a mix of any of these. Just remember the cooking time will vary. E.g. chana dal will take more time to cook than other lentils.
- This is not a spicy version. To make it spicy add more red chili powder or green chilies.
- For a richer and fragrant methi dal include ghee instead of oil.
- To enjoy the dal for its best flavor and taste eat it hot after it is prepared. On cooling or resting the consistency will thicken and the taste also changes.
Nutrition Information
Calories
277kcal
(14%)
Carbohydrates
33g
(11%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Sodium
415mg
(17%)
Potassium
156mg
(3%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
371IU
(7%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
10mg
(11%)
Vitamin E
5mg
Vitamin K
4µg
Calcium
283mg
(28%)
Vitamin B9 (Folate)
10µg
Iron
3mg
(17%)
Magnesium
13mg
(3%)
Phosphorus
26mg
Zinc
1mg
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 277
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 415mg | 17% |
| Potassium | 156mg | 3% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 371IU | 7% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 10mg | 11% |
| Vitamin E | 5mg | |
| Vitamin K | 4µg | |
| Calcium | 283mg | 28% |
| Vitamin B9 (Folate) | 10µg | |
| Iron | 3mg | 17% |
| Magnesium | 13mg | 3% |
| Phosphorus | 26mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.