Vegan Methi Dal

Name: Vegan Methi Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup toor dal (pigeon pea lentils, rinsed); 150 g methi leaves (fresh fenugreek leaves, washed and roughly chopped); 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp salt; 3 cup water (for pressure cooking dal); 2 tsp oil; 1 tsp cumin seeds; 2 pcs dried red chili; 4 pcs garlic (cloves, finely chopped); 1 pinch asafoetida; 1 tsp coriander powder; 1 pinch red chili powder; 1 tsp lemon juice

RATING

4.3/5(37)

TASTE SCORE

8/10

A hearty, protein-rich dal infused with the earthy, slightly bitter notes of fresh fenugreek leaves. This simple Indian comfort food is naturally vegan, made with yellow lentils and a fragrant tempering of cumin, garlic, and dried red chilies. Perfect spooned over steamed rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

226 cal

SERVINGS

METHOD · 6 STEPS

prep
Rinse the dal and prep the methi.
Wash the toor dal in 2-3 changes of water until the water runs clear. Pluck the methi leaves from their stems, wash thoroughly, and roughly chop them.
TIPUse only the tender leaves and discard thick stems to avoid excess bitterness.
pressure cook · ~15 min
Pressure cook the dal.
1.Add the rinsed dal to the pressure cooker with turmeric powder and 3 cups of water.
2.Pressure cook on medium heat for 4 whistles or until the dal is soft and mushy.
3.Allow the pressure to release naturally, then open the lid and whisk the dal until smooth.
TIPNatural pressure release is important here; it continues to cook the dal gently and prevents it from being grainy.
simmer · ~10 min
Add the methi leaves and simmer.
1.Stir the chopped methi leaves and salt into the cooked dal.
2.Simmer on low heat for 8-10 minutes, stirring occasionally, until the methi leaves are wilted and the dal reaches your desired consistency.
TIPIf the dal is too thick, add a splash of hot water. It should be easily pourable but not watery.
temper · ~3 min
Make the tempering.
1.Heat oil in a small pan over medium heat until shimmering.
2.Add cumin seeds and let them splutter for 30 seconds.
3.Add dried red chilies and stir for 15 seconds until they darken slightly.
4.Add chopped garlic and sauté until golden and fragrant, about 1 minute.
5.Remove the pan from heat, add a pinch of asafoetida, and swirl the pan to cook it in residual heat.
TIPAdding asafoetida off the heat prevents it from burning, which can make it bitter.
mix · ~2 min
Finish and season the dal.
1.Pour the hot tempering over the simmering dal. It will sizzle.
2.Immediately stir in the coriander powder and red chili powder.
3.Simmer for an additional 2 minutes, then turn off the heat.
4.Squeeze in the fresh lemon juice and stir well.
rest · ~5 min
Rest briefly before serving.
Let the dal rest for 5 minutes to allow the flavors to meld. Serve warm.
TIPDal always tastes better after a short rest; the flavor deepens as it cools slightly.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pick only the tender methi leaves and discard thick stems to reduce bitterness.
2
Whisk the cooked dal vigorously while still hot for a creamy, smooth texture.
3
Simmer the methi leaves just until wilted; overcooking makes them lose color and turn bitter.
4
Use a heavy-bottomed pan for the tempering to prevent garlic from burning too fast.
5
Add asafoetida off the heat to preserve its pungent aroma without bitterness.
6
Let the dal rest for 5 minutes before serving so the flavors meld and deepen.

RECIPE VARIATIONS