Methi Dal (Fenugreek Leaves Dal) is a flavorful and delicious lentil dish made with fresh methi leaves, toor dal, tomatoes, and Indian spices. It can be prepared on a stovetop or using an instant pot pressure cooker in less than 30 minutes. It is a Vegan & Gluten-free recipe.
Every ingredient in Indian cooking has various health benefits, making it like a pandora's box of health and taste. Methi (also known as fenugreek) is one such adaptable ingredient that dominates an Indian kitchen.
Methi leaves can be used to prepare a variety of delicious dishes, such as methi paneer, aloo methi, methi pulao, and methi paratha. Today, I’m sharing a comforting and nutritious recipe—Methi Dal.
It is tasty with the goodness of dal and fresh fenugreek leaves, making it a wholesome meal perfect with basmati rice or roti. You may also like my spinach dal and moringa dal.
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Ingredients
- Dal: I like to use toor dal (yellow split pigeon peas) for this recipe. You can substitute toor dal, with yellow lentils (moong dal) or red lentils (masoor dal) or use a combination of all three.
- Methi Leaves: I used fresh methi leaves to prepare this recipe. You can also use frozen methi leaves (thawed with excess liquid removed).
- Garlic: I used freshly minced garlic. You can also use homemade garlic paste. You can skip garlic for no garlic recipe variation.
- Tomato: Use fresh ripened Roma tomatoes. You can also use canned diced tomatoes.
- Spices: mustard, cumin seeds, turmeric powder, garam masala.
How to Make Methi Dal (Stovetop Method)
Step 1: Cook the Dal (Lentils)
Rinse the dal thoroughly by washing it 2-3 times until the water runs clear.
Pressure cook ½ cup of rinsed toor dal with 2 cups of water in the Instant Pot or traditional stovetop pressure cooker.
Instant Pot: Pressure cook on Manual (High Pressure) for 8 minutes with natural pressure release.
OR
Stovetop Pressure Cooker: Pressure cook for 2-3 whistles on high heat. Turn off the heat and wait for natural pressure release.
Next, mash the dal using a wired whisk or spoon until it achieves a smooth consistency.
Step 2: Prepare the Tempering
Heat 2 tablespoons oil (or ghee) in a heavy-bottomed kadai, add ½ teaspoon mustard and ½ teaspoon cumin seeds. Allow them to crackle.
Next, add 3 garlic cloves (minced), 1 green chili, 2 dried red chilies, and 1 stalk of curry leaves. Saute for a few seconds until fragrant.
Then add 1 medium finely chopped (or pureed) tomato, along with ½ teaspoon turmeric powder, and salt. Saute for 2-3 minutes until it turns mushy.
Add 2 cups roughly chopped methi leaves and stir-fry for 1-2 minutes or till it wilts.
Step 3: Add the Cooked Dal
Then add the cooked and mashed toor dal and give everything a good mix. If necessary, add ½ cup of water to adjust the consistency of the dal according to your preference and bring it to a boil. Taste and adjust the seasonings if required. Simmer for 2-3 minutes on medium-low flame.
Finally, add some garam masala; mix well. Turn off the heat.
Serve this dal methi hot with basmati rice, pickle, papad, roti, or naan.
How to Make Methi Dal in Instant Pot?
Wash and rinse the toor dal, and keep it aside. Press the SAUTE setting on Instant Pot. Heat the oil, once it's hot, add mustard and cumin seeds. Let them crackle.
Next, add minced garlic, green chili, red chilies, and curry leaves. Saute for a few seconds until fragrant.
Then, add finely chopped tomatoes, turmeric powder, and salt. Cook for 2 minutes until the tomatoes are soft and mushy.
Add roughly chopped methi leaves and stir fry for 1-2 minutes or till it wilts.
To the pot, next add ½ cup of rinsed toor dal, 2 cups of water, and give a good stir.
Close the Instant Pot lid, set the valve to 'SEALING'. Pressure Cook on 'HIGH' for 8 minutes.
Once the pot beeps, let the pressure release naturally for 10 minutes.
Remove the lid. Whisk the dal using a wired whisk or a ladle until it is smooth.
Add garam masala. Also, adjust the consistency and seasonings of the dal at this point. Give a stir and simmer for another 1-2 minutes. Dal is ready.
How to Serve Fenugreek Leaves Dal
You can enjoy Methi Dal Fry with hot chapati, roti, jeera rice, or basmati rice. You can also pair it with quinoa, or brown basmati rice! Or serve as a lentil soup.
Storage Suggestions
- Refrigerate: Store the leftover in an airtight container in the fridge for up to 2-3 days.
- Freeze: You can store the dal methi in a freezer-safe airtight container for up to 2-3 months in the freezer.
- Reheat: You can reheat on the stovetop or in the microwave oven. Add a little water to thin if desired.
Methi Dal (Fenugreek Leaves Dal)
Equipment
Ingredients
- ½ cup toor dal
- 2 cups water to cook the dal
- 1-2 tablespoons oil
- ½ teaspoon mustard
- ½ teaspoon cumin seeds
- 3 cloves garlic minced
- 1 green chilies
- 2 dry red chilies
- 1 stalk curry leaves
- 1 medium tomato finely chopped
- ½ teaspoon turmeric
- salt to taste
- 2 cups methi (fenugreek leaves)
- ¼-1/2 teaspoon garam masala optional
Instructions
Stovetop Method
- Next, mash the dal using a wired whisk or spoon until it achieves a smooth consistency.Pressure cook ½ cup of rinsed toor dal with 2 cups of water in the Instant Pot or traditional stovetop pressure cooker.Instant Pot: Pressure cook on Manual (High Pressure) for 8 minutes with natural pressure release.ORStovetop Pressure Cooker: Pressure cook for 2-3 whistles on high heat. Turn off the heat and wait for natural pressure release.Next, mash the dal using a wired whisk or spoon until it achieves a smooth consistency.
- Heat 2 tablespoons oil (or ghee) in a heavy-bottomed kadai, add mustard and cumin seeds. Allow them to crackle.
- Next, add minced garlic, green chili, red chilies, and curry leaves. Saute for a few seconds until fragrant.
- Then add finely chopped or pureed tomatoes, along with turmeric powder, and salt. Saute for 2-3 minutes until it turns mushy.
- Add roughly chopped methi leaves and stir-fry for 1-2 minutes or till it wilts.
- Then add the cooked and mashed toor dal and give everything a good mix. If necessary, add ½ cup of water to adjust the consistency of the dal according to your preference and bring it to a boil. Taste and adjust the seasonings if required. Simmer for 2-3 minutes on medium-low flame.
- Finally, add some garam masala; mix well. Turn off the heat.
- Serve this Dal methi hot with basmati rice, pickle, papad, or roti, or naan.
Instant Pot Method
- Wash and rinse the toor dal, and keep it aside. Press SAUTE setting on Instant Pot. Heat the oil, once it's hot, add mustard and cumin seeds. Let them crackle.
- Next, add minced garlic, green chili, red chilies, and curry leaves. Saute for few seconds until fragrant.
- Then add finely chopped tomatoes, turmeric powder, and salt. Cook for 2 minutes until the tomatoes are soft and mushy.
- Add roughly chopped methi leaves and stir fry for 1-2 minutes or till it wilts.
- To the pot, next add the rinsed toor dal, water, and give a good stir.
- Close the Instant Pot lid, set the valve to 'SEALING'. Pressure Cook on 'HIGH' for 8 minutes.Once the pot beeps, let the pressure release naturally for 10 minutes.
- Remove the lid. Whisk the dal using a wired whisk or a ladle until it is smooth.
- Add garam masala. Also, adjust the consistency and seasonings of the dal at this point. Give a stir and simmer for another 1-2 minutes. Dal is ready.
Nutrition
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