Methi Dal
Aromatic and wholesome lentil curry made with toor dal, fresh fenugreek leaves, and a hint of bitter fenugreek seeds. This light and healthy dal is perfect for a heart-conscious meal, balancing earthy, tangy, and spicy notes beautifully.
For 4 servings
Prepare the dal and methi seeds.
- Rinse the toor dal thoroughly under running water until the water runs clear.
- In a small bowl, soak the fenugreek seeds in 2 tablespoons of hot water for 15 minutes. This helps reduce their bitterness. Drain before use.
TIPDon't skip soaking the fenugreek seeds; it makes a noticeable difference in the final taste of the dal.Pressure cook the dal.
In a pressure cooker, combine the rinsed dal, 1.5 cups of water, turmeric powder, and salt. Secure the lid and cook for 4-5 whistles on medium heat, or until the dal is soft and mushy.
TIPLet the pressure release naturally for the dal to become perfectly soft and creamy.Prepare the tempering.
- Heat oil in a pan or kadai over medium heat.
- Add the mustard seeds and let them splutter.
- Add the cumin seeds, hing, curry leaves, and the soaked and drained fenugreek seeds. Sauté for 30 seconds until fragrant.
Sauté the aromatics and methi.
- Add the chopped onion, grated ginger, and slit green chili to the pan. Sauté until the onions turn soft and translucent.
- Add the chopped fresh methi leaves and cook for 2-3 minutes until they wilt.
- Stir in the chopped tomatoes and red chili powder (if using). Cook until the tomatoes are soft and pulpy.
Combine and simmer the dal.
Once the pressure has released, open the cooker and lightly mash the cooked dal with the back of a ladle. Pour the cooked dal into the pan with the tempering. Add 1 cup of water, or more, to adjust the consistency. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
TIPAdjust the water based on how thick or thin you like your dal. It will thicken slightly as it cools.Garnish and serve.
Turn off the heat, stir in the chopped coriander leaves, and serve the hot Methi Dal with steamed rice or roti.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a tangier flavor, add a squeeze of lemon juice just before serving.
- 2If you don't have fresh methi leaves, you can use 2 tablespoons of kasuri methi (dried fenugreek leaves), crushed and added with the tomatoes.
- 3Ensure the dal is fully cooked and mushy before adding it to the tempering for the best texture.
- 4Soaking the dal for 30 minutes before cooking can reduce the cooking time.
Frequently asked questions
Yes, Methi Dal is very healthy. It's low in fat, high in plant-based protein and fiber from the dal, and rich in nutrients from the fenugreek leaves and seeds, which are known to aid digestion and help manage blood sugar and cholesterol levels.
