Methi Dal (Fenugreek Leaves Dal)

5 from 2 votes

Methi Dal is a flavorful and delicious lentil dish made with toor dal, fenugreek leaves (methi), tomatoes, and Indian spices

Course Side Dish

Cuisine Indian

Keyword fenugreek leaves dal, methi dal

Diet Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 341kcal

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.
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.
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.

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.