Methi Dal is a flavorful and delicious lentil dish recipe made with toor dal, fenugreek leaves (methi), tomatoes, and Indian spices. It can be made both on the stovetop or on an instant pot pressure cooker in less than 30 minutes. Vegan & Gluten-free recipe.
Indian food stands out on the world's culinary scene - all thanks to the creative ways herbs and spices are used. But its rich nutritional profile is what distinguishes it the most. 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.
It may be utilized to make a variety of dishes—for example, methi paneer, methi aloo, and methi paratha. We'll show you how to prepare methi dal in this post today.
Methi dal is a tasty and satisfying meal. In this recipe, methi leaves, are added to your classic dal preparation. This addition will not only improve the flavor of your food but also make it more nutrient-rich.
Benefits Of Methi (Fenugreek Leaves)
- Methi is loaded with fiber, making it ideal for digestive issues and constipation.
- Methi is a nutrient-rich spice that has antiviral and antioxidant effects. These elements could strengthen your immune system and guard you against seasonal illnesses.
- Methi includes anti-inflammatory elements that could help lessen bodily inflammation and ease pain and suffering. Additionally, it helps in cooling the body.
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Ingredients for Methi Dal Recipe
- Dal: I used toor dal (yellow split pigeon peas). You can also substitute toor dal, with yellow lentils (moong dal) or red lentils (masoor dal). You can also use a combination of toor, and moong dal.
- Methi Leaves: I used fresh methi leaves to prepare this recipe. You can also use frozen methi leaves (thawed with excess liquid removed).
- Oil (or Ghee): I used oil in the recipe. You can also use a combination of oil and ghee for this dal recipe.
- Mustard and Cumin seeds (jeera): They are a must in any Indian dal tempering, so do not skip them.
- Garlic: I have minced fresh garlic. You can also use store-bought garlic paste. You can skip garlic for no garlic recipe variation.
- Chilies: I have used 2 Thai green chilies and 2 dry red chilies.
- Tomato: I have used fresh ripened Roma tomato. You can also use canned diced tomatoes. For a variation, you can skip tomato and use extra lemon juice at the end for tanginess.
- Spices: I have used turmeric powder, garam masala. You can increase or decrease the spices according to your choice.
How to Make Methi Dal
Stovetop Method
Cook the Dal (Lentils)
Rinse the dal 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 on high heat for 2-3 whistles and wait for natural pressure release. Then mash the dal using a whisker or potato masher.
Heat 2 tablespoons oil (or ghee) in a kadai (or Dutch oven), add mustard and cumin seeds, and let them splutter.
Next, add minced garlic, green chili, red chilies, and curry leaves. Saute for a few seconds until the raw smell goes away.
Then add finely chopped (or pureed) tomatoes along with spices like turmeric powder, and salt. Cook for 2-3 minutes until the tomatoes are soft and mushy.
Then add roughly chopped methi leaves and cook for 1-2 minutes or till the methi wilts.
Then add the cooked and mashed toor dal and mix until well combined. Add ½ cup of water to adjust the consistency of the dal as per your preference if needed. Simmer the methi dal for 2-3 minutes on medium-low flame.
Finally, add some garam masala; mix well. Turn off the heat. Taste and adjust more salt if required.
Serve this Indian 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 mode on Instant Pot. Add oil, and once it's hot, add mustard and cumin seeds. Let them splutter.
Next, add minced garlic, green chili, red chilies, and curry leaves. Saute for a few seconds until the raw smell goes away.
Then add finely chopped (or pureed) tomatoes along with spices like turmeric powder, and salt. Cook for 2 minutes until the tomatoes are soft and mushy.
Then add roughly chopped methi leaves and cook for 1-2 minutes or till the methi wilts.
Now add the rinsed dal, and water, and give a stir.
Close the Instant Pot with a pressure valve to sealing. Cook on High Pressure for 8 minutes.
Once the pot beeps, let the pressure release naturally (NPR) for 10 minutes.
Add garam masala. Give a stir and simmer for 1-2 minutes. Also, adjust the consistency of the methi dal at this point.
Instant Pot Pressure Cooker Methi dal is ready, and serve it hot with rice, or quinoa.
How to Serve Fenugreek Leaves Dal
Methi Dal Fry can be enjoyed with hot roti, chapati, jeera rice, or steamed rice. But you can also eat it with quinoa, or brown rice! Or even as a lentil soup.
Storage Suggestions
- Refrigerate: Store the leftover Methi dal 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: Reheat the methi dal on the stovetop or in the microwave oven. The dal will thicken on standing, so thin it out with little water and reheat. If frozen, Defrost for a few hours on the kitchen top before reheating.
More Indian Methi Recipes
- Aloo Methi Sabzi
- Methi Pulao
- Methi Corn Rice
- Methi Paratha
- Methi Seed Chutney
- Sprouted Methi Seed Salad
More Dal Recipes
- Dal Tadka – Dal prepared with split pigeon peas lentils, and assorted spices.
- Yellow Moong dal tadka - Dal prepared with split yellow moong lentils, and assorted spices.
- Chana Dal Fry - Dal prepared with split chickpeas lentils, and assorted spices.
- Masoor Dal - Dal prepared red lentils.
- Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper, and Indian spices.
- Whole green moong dal – Dal cooked with whole mung beans.
- Panchmel dal – Dal prepared with five varieties of lentils.
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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
- a pinch asafoetida
- 1 medium tomato finely chopped
- ½ teaspoon turmeric
- salt to taste
- 2 cups methi (fenugreek leaves)
- ¼-1/2 teapsoon garam masala optional
Instructions
Stovetop Method
- Cook the Dal (Lentils)Rinse the dal 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 on high heat for 2-3 whistles and wait for natural pressure release. Then mash the dal using a whisker or potato masher.
- Heat 2 tablespoons oil (or ghee) in a kadai (or Dutch oven), add mustard and cumin seeds, and let them splutter.
- Next, add minced garlic, green chili, red chilies, and curry leaves. Saute for a few seconds until the raw smell goes away.
- Then add finely chopped (or pureed) tomatoes along with spices like turmeric powder, and salt. Cook for 2-3 minutes until the tomatoes are soft and mushy.
- Then add roughly chopped methi leaves and cook for 1-2 minutes or till the methi wilts.
- Then add the cooked and mashed toor dal and mix until well combined. Add ½ cup of water to adjust the consistency of the dal as per your preference if needed. Simmer the methi dal for 2-3 minutes on medium-low flame.
- Finally, add some garam masala; mix well. Turn off the heat. Taste and adjust more salt if required.
- Serve this Indian 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 mode on Instant Pot. Add oil, and once it's hot, add mustard and cumin seeds. Let them splutter.
- Next, add minced garlic, green chili, red chilies, and curry leaves. Saute for a few seconds until the raw smell goes away.
- Then add finely chopped (or pureed) tomatoes along with spices like turmeric powder, and salt. Cook for 2 minutes until the tomatoes are soft and mushy.
- Then add roughly chopped methi leaves and cook for 1-2 minutes or till the methi wilts.
- Now add the rinsed dal, and water, and give a stir.
- Close the Instant Pot with a pressure valve to sealing. Cook on High Pressure for 8 minutes.Once the pot beeps, let the pressure release naturally (NPR) for 10 minutes.
- Add garam masala. Give a stir and simmer for 1-2 minutes. Also, adjust the consistency of the methi dal at this point.
- Instant Pot Pressure Cooker Methi dal is ready, and serve it hot with rice, or quinoa.
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