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Methi Dal Recipe, How to make Methi Dal – Fenugreek Leaves Dal

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5 from 10 reviews

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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add in the ghee and remove from heat. Serve hot!


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.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu
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