Methi Dal recipe made with fresh methi – fenugreek leaves and moong dal. Methi dal recipe. Serve with rice or roti / chapati. with step by step pictures and video.
Here is the video of Methi Dal Recipe, How to make Methi Dal – Fenugreek Leaves Dal
Here is how to make Methi Dal Recipe, How to make Methi Dal – Fenugreek Leaves Dal
Heat oil in a pan and add in the mustard seeds, cumin seeds, curry leaves and dry red chillies. Wait for the mustard seeds to splutter. Add in the asafoetida (hing) and turmeric powder. Add in the chopped onions and saute for a minute.
Add in the tomatoes and the salt. Cook for a few minutes. Add in the methi. Saute till the methi is wilted and there is very little moisture left.
Add in the cooked yellow moong dal. Simmer for a minute. If the dal is very thick, add in 1/4 cup of water to adjust the consistency of the dal.
Note: Cook half a cup of moong dal with 2 cups of water in a pressure cooker for 4 whistles. Switch off the flame and wait for the pressure from the cooker to settle down.
Add in a teaspoon of ghee and remove from heat. Serve hot.
Methi Dal Recipe, How to make Methi Dal – Fenugreek Leaves Dal
Methi Dal recipe made with fresh methi – fenugreek leaves and moong dal. Methi dal recipe. Serve with rice or roti / chapati.
- Total Time: 25 mins
- Yield: 4 servings 1x
Ingredients
- 1/2 cup yellow moong dal
- 2 cups water
- 2 teaspoon peanut oil
- 1/4 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 dried red chillies
- 1/4 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- 1/2 cup onion, finely chopped
- 1 tomato, finely chopped
- 1 teaspoon salt
- 2 cups fresh methi leaves
- 1 teaspoon ghee
Instructions
- Heat oil in a pan and add in the mustard seeds, cumin seeds, curry leaves and dry red chillies. Wait for the mustard seeds to splutter. Add in the asafoetida (hing) and turmeric powder. Add in the chopped onions and saute for a minute.
- Add in the tomatoes and the salt. Saute for a few minutes. Add in the methi leaves. Saute till the methi is wilted and there is very little moisture left.
- Add in the cooked yellow moong dal. Simmer for a minute. If the dal is very thick, add in 1/4 cup of water to adjust the consistency of the dal.
- Add in the ghee and remove from heat. Serve hot!
Notes
For Cooking Dal
Cook half a cup of moong dal with 2 cups of water in a pressure cooker for 4 whistles. Switch off the flame and wait for the pressure from the cooker to settle down.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Tamilnadu
I made this with arhar dal since I don’t like moong dal. It turned out absolutely delicious and it wasnt even bitter like i thought methi dal would be.
thank you!
I had some fresh fenugreek leaves that I didn’t know what to do with. Luckily I came across your recipe! And it was simple but fantastic! Thank you
Thank you!
When cooking the daal, pressure cooker was frothing on top. Any solution? I added a few drops of oil but still frothing
Cooking in pot in pot method helps do away with frothing.
Pour little water in the cooker, place a bowl with dal and water on the cooker and proceed with the recipe.
Hi Suguna, my bunch of methi has dried up a little – can I use the yellow leaves as well as the green leaves for the dal? Thank you!
Hi Chitra, sure you can use. but it will be a lil bitter.
It came out really tasty.
It looks so good!
Hi Suguna,
Can I substitute dried fenugreek leaves for the fresh? If so, how much would I use for this recipe?
Thanks!
Dry fenugreek leaves are used for seasoning food. It is best to use fresh fenugreek leaves for the dal
Hi wat about the spice?
This was so delicious! I am from Canada but have been living in North India since 3-4 years. I am learning Indian cooking through recipes on Internet, but I often get tired of the taste of north Indian food. This dal has such a refreshing new taste for me! I had never used peanut oil in Indian dishes before, it really gives a different flavor. As I enjoy the taste of curry leaves with rice, I tried this dal with some basmati rice and it was amazing. Such a healthy and light dish filled with delicate flavors. I will definitely try more of your recipes!
Thank you!
I purchased a seasoning in Chennai that says Meethi dal on the package. Can I use it in this recipe? If not, what can I use it for?
Meethi means sweet in Hindi. Methi is fenugreek. The seasoning is used for a slightly sweet and sour dal recipe.
I looked this up yesterday. I have my own version of Methi Dhal that I make with Thuvar dhal. However this one was just fab!. Super LIGHT. Thoor can make it seem for lack of better word – very dry/heavy and Dhal like. This was real nice and light. Loved it !. Perfect for a nursing mother too with Pasi parupu !
Thank you so much!
Hi, I found this blog very interesting and have been following since last couple of weeks.
Small typo error found in this post, The first line started with ” Fenugreek – Toor Dal” and in the later part you have conveyed add “Moong Dal”…
Hi Anil, Thanks for letting me know. Have updated.
Very nice thanks for the recipe
Thank you Pavithra.
Thanks for the simple recipe..! I guess we can use either toor dal or moong dal???
Sure Jegadeesh. You can use toor dal.
Hi Suguna,
Can we replace moong dal with channa dal? Thanks in advance.
Chana dal might not go well. You can substitute toor dal or masoor dal.