Methi Dal Recipe | How to Make Methi Dal - Kurry Kitchen (2024)

Methi Dal Recipe – This post may contain affiliate links, which means I may earn a small commission if you purchase through these links. This comes at no extra cost to you and helps support the content creation process. I appreciate your support!

The Best Methi Dal Recipe – a healthy, delicious, and comforting dish! Spice up your regular dal with this Easy Indian Curry Recipe. Simple ingredients, easy-to-make recipe, and aromatic flavors!

About Methi Dal Recipe

Methi Dal is a wholesome Indian lentil dish with a creamy texture and rich flavors. A hearty, nutritious, and easy-to-make recipe!

Get your ingredients together and make this Comforting Methi Dal Recipe in your kitchen!

Why You Will Love This

• Unique twist to regular dal
• Simple and easy-to-cook
• A comforting and satisfying meal
• Nutritious yet delicious option
• Easily scalable and customizable
• Can be paired with various dishes

Methi Dal Ingredients

Lentils – I have used both moong dal (yellow split lentils) and toor dal (split pigeon peas) in this recipe. You can use any lentils of your choice.

Fenugreek Leaves (Methi leaves) – add a slightly bitter taste to the dal. Not only do they increase the dish’s nutritional value, but they also add a unique taste and enhance the overall flavor.

Aromats & Veggies – Ingredients such as ginger, garlic, and chopped green chilies are used in this recipe. Adjust the quantity of chilies based on your spice preference. Finely chopped onions and tomatoes are also included to add sweetness and tanginess to the dal.

Spices – such as turmeric powder, red chili powder, cumin, and coriander powder. I’ve also included garam masala, but it is entirely optional.

How to Make Methi Dal

Step 1 – Prepare Fenugreek Leaves

Pluck out the methi leaves from the stems. Leave out the leaves that are yellowish, brown, or wilted. Rinse the leaves thoroughly with water to remove any dirt.

Step 2 – Prepare the Lentils

Rinse the moong dal (yellow split lentils) and toor dal (split pigeon peas) with water till the water runs clear.

Soak the rinsed lentils in water for about 15 minutes.

Step 3 – Cook the dal

Transfer the soaked dal to a pressure cooker or instant pot. Add 2 cups of water, turmeric powder, and ghee (clarified butter). Cook until the lentils are soft and mushy.

For vegan methi dal, substitute ghee with oil or vegan butter.

If using a pressure cooker, cook for 2-3 whistles. If using an instant pot, set it to pressure cook mode and cook for 8 minutes.

Once the dal is cooked, whisk the dal until smooth.

Step 4 – Temper the Dal

Heat ghee or oil in a pan over low to medium heat. Add cumin seeds to the pan. Let it crackle.

Next, add chopped green chilies, ginger, and garlic paste. Sauté for a minute until the raw aroma disappears.

You might also love: Dal Palak (Lentil Spinach Curry)

Step 5 – Add the Veggies

Add chopped onions and sauté for two minutes. Cook until the onions are translucent to golden brown.
.
Add chopped tomatoes to the pan and cook until they become soft and the oil starts to separate.

Step 6 – Add the Spices

Add coriander powder, red chili powder, and the remaining turmeric powder. Sauté for a few seconds.

Step 7 – Add the Methi Leaves

Add the chopped methi leaves to the pan. Sauté until they wilt and cook down. This won’t take long.

Step 8 – Combine the Ingredients

Pour in the whisked lentils, mix well, and let it simmer for 3-5 minutes.

Season the dal with salt, sugar, and garam masala (optional) according to your taste.
Optionally, squeeze some fresh lemon juice over the dal before serving.

Serving Suggestions

Methi Dal with steamed rice is a classic and comforting pairing enjoyed by many. For added variety, consider serving it with jeera rice or vegetable pulao.

Serve it with delightful accompaniments like creamy yogurt raita, a refreshing salad, crispy fried papad, or zesty mango pickle for a wholesome and satisfying meal!

Pair this thick, creamy dal with your choice of roti, chapati, or naan.

Recipe Tips

1. If the methi leaves are very bitter, then clean the leaves, chop them, and rub salt on them. Keep them aside. After 10-15 minutes, squeeze them to remove the bitter juice from the leaves. Once again, rinse them with water and drain completely. This process will help the fenugreek leaves become less bitter.
2. To make the dal spicier, consider adding more chopped green chilies or extra red chili powder.
3. To make Vegan Methi Dal, you can substitute ghee (clarified butter) with oil or vegan butter.
4. You can use just one lentil or a variety of lentils in this recipe. Choose the lentils based on your liking or availability.

FAQ’s

How do I choose Methi (Fenugreek Leaves)?

Choose methi leaves that are vibrant green in color and not yellowish or wilted. If possible, look for a bunch that has younger, fresher leaves, as the mature ones tend to be bitter.

How to make Lahsuni Methi Dal?

To make Lahsuni Methi Dal, add 7-8 minced garlic cloves to the tempering. For a stronger garlic flavor, you can also consider adding a second tempering of ghee, cumin, and more minced garlic cloves.

More Curry Recipes

• Dal Palak (Lentil Spinach Dahl)
• Rajma Masala | Kidney Beans Curry
• Sindhi Kadhi Chawal – Comfort in Every Bite
• Prawns Pulao with Coconut Milk

Thank you for taking the time to read the post! ❤️

I really hope you give this Methi Dal Recipe a try and love it as much as we do! Don’t forget to leave a star rating ★ in the comment section below. Your feedback means a lot! 💬

Connect with ‘Kurry Kitchen’ onInstagram,Facebook,YouTube, andPinterest, and don’t forget to hit that follow button!

Happy Cooking!

Bengali RecipesChutney RecipesDIY RecipesIndian Breakfast RecipesIndian Curry RecipesIndian Dessert RecipesIndian Side DishesLentil RecipesMaharashtrian RecipesMain CourseNon Veg RecipesNoodles RecipesNorth Indian RecipesRice RecipesSeafood RecipesShrimp | Prawn RecipesSide DishesSnack RecipesSouth Indian RecipesSweetsVegan RecipesVegetarian Recipes