Vegan Methi Dal
Yellow moong dal cooked with fresh fenugreek leaves — vegan.
For 3 servings
2 steps. 22 minutes total.
- 1
Step 1
- a.Rinse the moong dal thoroughly under cold water until the water runs clear.
- b.Combine the dal, chopped fenugreek leaves, turmeric, and water in the pressure cooker.
- c.Secure the lid and cook for 3 whistles over medium-high heat until the dal is soft.
TIPAllow the pressure to release naturally to ensure the dal reaches a creamy consistency. - 2
Step 2
- a.Heat the oil in a small tempering pan over medium heat.
- b.Add cumin seeds and sliced garlic, sautéing until the garlic turns a deep golden brown.
- c.Pour the hot tempering immediately over the cooked dal and stir gently to combine.
TIPDo not let the garlic burn, as it will turn the dal unpleasantly bitter.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the moong dal for 20 minutes before cooking to improve digestibility and reduce cooking time.
- 2Wash the fenugreek leaves in salted water to help draw out excess bitterness before chopping.
- 3Add a squeeze of fresh lemon juice just before serving to brighten the earthy flavors of the lentils.
Adapt it for your goals.
Low sodium
Omit added salt and use extra garlic and lemon juice to enhance the savory profile.
spicierSpicier
Add two slit green chilies or a half-teaspoon of red chili powder to the oil tempering.
instant potInstant pot
Cook on high pressure for 8 minutes with a 10-minute natural pressure release.
Why this is on our healthy list.
High Plant-Based Protein
Moong dal provides essential amino acids necessary for muscle maintenance.
Supports Digestive Health
The high fiber content in both dal and methi leaves aids in regular bowel movements.
Blood Sugar Regulation
Fenugreek contains compounds that help improve insulin sensitivity and glucose metabolism.
Frequently asked questions
Yes, it is a nutrient-dense dish providing high-quality plant protein, fiber, and essential minerals like iron from the fenugreek.