Methi Dal

Methi Dal is a recipe that combines moong dal and toor dal (lentils) with fresh fenugreek leaves. It is a gravy dish that pairs best with fresh steamed rice and ghee.

In Bangalore, where I have lived for a significant part of my life, many ‘Andhra Restaurants’ serve this dish as a part of the ‘meal’, which includes many other delicacies along with this dal. In a typical ‘meal’, you can savour steamed rice, ghee, dal, sabzi, chutney, pickle, sambar, rasam, papad, and dessert. Despite a variety of dishes served as a part of this meal, dal (which is typically made by combining lentils with fenugreek leaves/spinach leaves/amaranth leaves/Gongura leaves) is always the hero. It is the most loved part of the meal and tastes delicious.

Today’s recipe for Methi Dal is quite similar to the one served in Andhra Restaurants in Bangalore. You can follow the same recipe and add any or all of the above-mentioned greens based on what you have available.

If you looking for other recipes that use fresh fenugreek leaves, check out my recipes for  Methi Ka Thepla, Methi Chicken Sandwich, Aalu Methi Sabzi, Multigrain Methi Parantha and Lasooni Methi.

Also, I have written an article about growing fenugreek leaves at home. Check out the article here.

Equipment Needed:

• Pressure Cooker
• Pan
• Knives and Cutting Board
• Masher

To learn about all the kitchen equipment I use, read my article: Setting Up My Indian Kitchen In Germany.

Ingredients for Methi Dal:  

• 2 Handfuls Fresh Fenugreek Leaves; washed and chopped
• ¼ Cup Moong Dal (without skin); washed and soaked in water for 2-3 hours.
• ½ Cup Toor Dal; washed and soaked in water for 2-3 hours.
• ½ tsp Turmeric Powder
• Salt; to taste
• 1 Medium-Sized Onion; Cut into thin, long prices
• 1 Medium-Sized Onion; Chopped
• 1 Medium-Sized Tomato; Chopped
• 3-4 Green Chillies; slit
• 3 Cups Water
• 2 tbsp Ghee
• 1 tsp Cumin and/or Mustard Seeds
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 1 tsp Coriander Seeds
• 8-10 Curry Leaves
• ⅓ tsp Asafoetida
• 3-4 Cloves Garlic, chopped
• Fresh Coriander Leaves for garnishing

Method to make Methi Dal:

• Discard the water from the soaked lentils. Wash them with fresh water and transfer them to a pressure cooker.
  
  
  
  
• To the lentils, add chopped tomato, sliced onion, green chillies, salt, turmeric powder and chopped fenugreek leaves.
  
  
  
• Add water and pressure cook it till the lentils become soft and mushy.
  
  
  
• Heat ghee in a pan. On medium heat, fry garlic, chana dal, urad dal, cumin and/or mustard seeds, coriander seeds, asafoetida and curry leaves.
  
  
  
• Once the lentils start changing their colour to golden brown, add chopped onions.
  
  
  
• Fry them till they become translucent.
  
  
  
• Mash the cooked dal in the pressure cooker.
  
  
  
• Then, add this fried mixture to the mashed dal.
  
  
  
• Taste and check for salt. Add some more water if the dal looks too thick. Boil on high heat for 3-4 minutes. Then, turn off the heat. Garnish with fresh coriander leaves and serve with steamed rice and ghee.
  
  
  

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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