About Methi Dal Recipe :
Dal Methi is a traditional Indian dish that combines protein-rich lentils with the earthy, slightly bitter taste of fresh fenugreek leaves. This flavorful and nutritious recipe is perfect for a comforting meal and pairs wonderfully with rice, roti, or paratha.
Health Benefits:
Lentils are a rich source of plant-based protein, dietary fibre, and essential nutrients.
Fenugreek leaves are packed with vitamins A, C, and K and are known for their anti-inflammatory and digestion-boosting properties.
Versatile and Delicious: Dal Methi can be customized with your choice of spices and served as a main or side dish.
Quick and Easy: This recipe is ideal for busy weekdays or when you want a wholesome meal without much effort.
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Essential Ingredients Dal Methi Recipe
Toor Dal (Pigeon Peas): The base of the recipe, toor dal provides a rich source of protein and a creamy texture when cooked.
Fresh Methi (Fenugreek) Leaves: The star ingredient, methi leaves add a distinct, slightly bitter flavour and are loaded with nutrients. These leaves are rich in iron, calcium, and vitamins.
Turmeric Powder: A common spice in Indian cooking, turmeric helps digestion, reduces inflammation, and adds colour and mild flavour to the dal.
Cumin Seeds: These seeds are essential for tempering (tadka), giving the dish a warm, earthy flavour. They also aid in digestion.
Ghee or Oil: Ghee is traditionally used in Indian recipes for its rich flavour and aroma. If you prefer a vegan version, you can substitute ghee with oil.
Garlic and Ginger: These aromatic ingredients add depth and heat to the dish, making it more flavorful and vibrant.
Onions: They provide sweetness and texture, balancing the bitterness of methi leaves.
Tomatoes: Adding tomatoes creates a slight tanginess and helps blend the spices in the dal.
Spices (Chili Powder, Coriander Powder): These spices form the heart of the dish’s flavour, offering warmth, earthiness, and a hint of heat.
How To Make Methi Dal Recipe
Cook the dal:
Rinse the Dal: Wash the toor dal thoroughly in water.
Cook the Dal: Add the dal, water, turmeric, and salt to a pressure cooker. Pressure cook for 2-3 whistles or until the dal is soft and cooked. Mash the dal lightly and set it aside.
Prepare the Tempering
- In a pan, heat 3 tsp ghee or oil over medium heat.
- Once the ghee/oil is hot, add 1 tsp cumin seeds, 1/4 tsp Asafotida, and 1 tsp chopped garlic and let them sizzle.
- Add 2 whole Red chillies and saute for 2 -3 minutes until aromatic.
- Now add chopped onions and saute until translucent.
- Add green chilli and ginger and sauté until the onions turn golden brown.
- Add Salt to taste, 1 tsp coriander powder, and 1/2 tsp turmeric powder. Stir everything together and cook for 2 minutes to allow the spices to bloom.
- Add 1 cup of chopped tomatoes and saute them over medium flame until they turn soft and mushy.
- Add the chopped methi (fenugreek) leaves to the pan. Sauté for 2-3 minutes until the leaves wilt down.
- Add the cooked dal to the pan with the tempering and methi leaves. Stir to combine.
- Add water and adjust the consistency of the day if needed.
- Let it simmer on low heat for 5-7 minutes to blend the flavours.
- Serve hot with steamed rice or rotis.
Tips for Perfect Dal Methi Recipe
- For the best flavour, use fresh fenugreek leaves. Dried fenugreek leaves (Kasuri methi) can be used instead of fresh green leaves are not available.
- Adjust spices to your preference. Add garam masala for an extra kick.
- Soaking the lentils helps reduce cooking time and ensures even texture.
- Use a mix of ghee and oil for a richer flavour.
- To enhance the dish’s tanginess, squeeze fresh lemon juice before serving.
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FAQs About Methi Dal Recipe
Dal Methi pairs well with steamed rice, jeera rice, or any Indian bread like roti, naan, or paratha.
Yes, vegetables like spinach, carrots, or peas can be added to enhance the dish’s nutritional value.
The spice level can be adjusted to your taste. You can reduce or skip green chillies and red chilli powder.
Yellow moong dal is commonly used, but you can also use toor dal or masoor dal for variations.
Yes, 2-3 tablespoons of kasuri methi can be used as a substitute.
🥣 Storing Suggestions
Refrigeration:
Store Dal Methi in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days.
Reheating Tips:
Use a low-medium flame on the stovetop for even heating.
Stir occasionally to prevent sticking, especially if the dish contains ghee or oil.
Adjust the consistency with a splash of water or stock before serving.
Serving Suggestions
Dal Methi goes perfectly with steamed basmati rice, Matar Pulao, Jeera Rice, Paratha, naan, or roti. You can also serve it alongside a refreshing cucumber raita, Boondi Ka Raita or salad.
🧾Recipe Card
Dal Methi Recipe | Menthi Kura Pappu (Fenugreek with Lentils)
Materials
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- 1/4 tsp Asafoetida
- 2 Dry red chillies
- 2-3 garlic cloves minced
- 2 green chilies slit (optional)
- 1 inch piece of ginger grated
- 1 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp Red chili powder
- 1 bunch fresh fenugreek leaves methi, chopped
- 2.5 cups Toor/Moong Dal cooked
Instructions
- Heat ghee/oil in a pan. Add cumin seeds, asafoetida powder, garlic and let them sizzle.
- Add dried red chillies, and chopped onions, and saute until translucent.
- Add green chilli and ginger and sauté until golden brown.
- Now add Salt to taste, turmeric powder and coriander powder and Mix well
- Add chopped tomatoes and cook until the tomatoes soften and mushy.
- Add Fenugreek Leaves and toss in the chopped methi leaves and cook for 2-3 minutes until they wilt.
- Add red chilli powder and cooked dal to the pan and mix everything.
- Adjust the consistency with water if needed. Simmer for 5-7 minutes.
- Our Dal Methi is ready to serve
- Serve hot with rice or rotis.
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Notes
- Use fresh fenugreek leaves for the best flavour.
- To reduce the bitterness of methi, sprinkle salt over the leaves, let sit for 10 minutes, and rinse before using.
- Adjust spices to your taste preference.
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