Dal Methi Recipe | Menthi Kura Pappu (Fenugreek with Lentils)
Dal Methi is a comforting and wholesome Indian dish that combines the earthy flavors of lentils with the slightly bitter and aromatic notes of fresh fenugreek leaves (methi). It's a quick and healthy recipe that pairs beautifully with steamed rice or soft rotis.
Servings 4
Calories
Ingredients
- 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.
Video
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.