Methi Dal (Fenugreek Leaves Dal)

Dal is a staple in Indian cuisine, but it can get boring eating the same old lentils day after day. That’s why I love this easy Methi dal recipe! With the addition of fresh methi (fenugreek leaves), this dal is bursting with flavour and nutrients.

Methi or fenugreek is known for its many health benefits, making this recipe not only tasty but also good for you. Plus this fenugreek leaves dal can be made vegan (omit ghee and use lemon juice instead), gluten-free (omit asafoetida), and diabetic-friendly.

I’ve kept the prep and cook time short at just 30 minutes total, but didn’t compromise on taste. This fenugreek dal is aromatic, creamy, and completely satisfying. The combination of spices like cumin,mustard, and turmeric perfectly complement the earthiness of the fenugreek leaves.

Ready to whip up a batch? Keep reading for my easy step-by-step methi dal recipe. Trust me, this will become your new favourite weeknight dinner!

Health Benefits of Fenugreek leaves

While this easy methi dal recipe packs a punch of flavour on its own, the health benefits of fenugreek leaves make it even more nutritious. Methi is said to help:

• Manage blood sugar levels, making it great for diabetics
• Improve digestion and gut health
• Reduce inflammation
• Balance hormones and manage PCOS
• Boost milk supply for breastfeeding mothers
• Promote heart health by reducing cholesterol
• Aid weight loss efforts
• Make for healthy, vegan and gluten-free comfort food

With antioxidant, antifungal, and antibacterial properties as well, methi dal is great for your skin, hair, and immune system too!

Ingredients

• 175 gm toor dal (split pigeon peas), rinsed
• 70 gm moong dal (green grams), rinsed
• 2 handfuls chopped methi leaves(fenugreek leaves), (or 2 tightly packed bunches)
• ½ tbsp mustard
• ½ tbsp cumin seeds
• 4 dry red chillies
• 15 cloves crushed garlic
• 2 medium sized chopped onions
• 1 medium sized diced tomato
• 5 halved green chillies
• ½ tbsp turmeric powder
• 1 tbsp ghee
• ½ tsp hing (asafoetida)
• salt to taste
• chopped cilantro for garnish

Instructions

1. Rinse the 175 gm toor dal(split pigeon peas) and 70 gm moong dal (green grams) in water until it runs clear. Add 2.5 cups of water. Pressure cook for 2 whistles at full pressure, then remove from heat and let steam escape before opening lid. Keep the flame on medium heat.
2. In the meantime, prep the methi leaves by finely chopping the leaves, discarding roots and any large stems. Rinse in water and set aside. Dice the tomato, onions, green chillies etc. Measure out the spices.
3. Heat 4 tbsp oil in a frying pan over medium flame. Add ½ tbsp mustard and wait until they crackle. Now add ½ tbsp cumin seeds and let them sizzle for 10 seconds.
4. Add 4 red chillies, followed by 15 cloves of crushed garlic and saute until the raw smell goes away. Add finely chopped 2 medium sized onions sauté for 2 minutes until lightly cooked.
5. Stir in 1 medium sized diced tomato and sauté for another minute. Add 5 halved green chillies
6. Add ½ tbsp turmeric powder, salt, and 2 handfuls of methi leaves (fenugreek) and mix well.
7. Close the lid and cook for 5 – 7 minutes. Once done, open the lid and slightly mushy the mixture.
8. Now gradually add some of the dal and stir it in nicely. This will start to give the methi dal a creamy texture. Add in more dal until you get the desired texture and taste. You can use the leftover dal for other curries if you decide not to use all of the cooked dal.
9. Add a tbsp of ghee, mixing it in before adding ½ tsp hing (asafoetida). Turn off the flame
10. Garnish with chopped cilantro before serving this easy and delicious methi dal!

Tips and Variations

• Omitting hing (asafoetida) will make it a gluten-free dish
• Play around with different dals like masoor (red lentils) or moong (green grams).
• For a protein boost, add boiled chickpeas or kidney beans when mashing.
• Adjust spice levels to preference by reducing green chillies. We used frozen chillies that usually are very spicy for Indian standards.
• Substitute some fresh lemon juice instead of ghee just before serving.

Serving Suggestions

Serve with jeera rice or roti along with a raita, papadum, or a veggie side dish.

Storing

Stored properly in an airtight container, this dal will keep fresh for 2-3 days in the fridge. The flavours meld beautifully overnight for even tastier leftovers the next day.

Methi Dal – Recipe Card

Give this simple, nutrition-packed fenugreek dal recipe a try and let me know how it turns out by leaving a comment below! Feel free to share any variations or serving suggestions as well to help other readers.