Methi Dal Recipe, How to make Methi Dal – Fenugreek Leaves Dal

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Methi Dal recipe made with fresh methi – fenugreek leaves and toor dal. Methi dal recipe. Serve with rice or roti / chapati. with step by step pictures.

Heat oil in a pan and add in the mustard seeds, cumin seeds, curry leaves and dry red chillies. Wait for the mustard seeds to splutter. Add in the asafoetida (hing) and turmeric powder. Add in the chopped onions and saute for a minute.

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Add in the tomatoes, salt and the methi leaves. Saute till the tomatoes are juiced down and the methi is fully cooked and there is very little moisture left.

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Add in the cooked yellow moong dal. Simmer for a minute. If the dal is very thick, add in 1/4 cup of water to adjust the consistency of the dal.
Note: Cook half a cup of moong dal with 2 cups of water in a pressure cooker for 4 whistles. Switch off the flame and wait for the pressure from the cooker to settle down.

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Add in a teaspoon of ghee and remove from heat. Serve hot.

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5.0 from 2 reviews

Methi Dal Recipe, How to make Methi Dal - Fenugreek Leaves Dal

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Methi Dal recipe made with fresh methi - fenugreek leaves and toor dal. Methi dal recipe. Serve with rice or roti / chapati.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 2 teaspoon peanut oil
• ¼ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 sprig curry leaves
• 2 dried red chillies
• ¼ teaspoon asafoetida (hing)
• ¼ teaspoon turmeric powder
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 teaspoon salt
• 1 cup fresh methi leaves
• ½ cup yellow moong dal
• 1 teaspoon ghee

Instructions

1. Heat oil in a pan and add in the mustard seeds, cumin seeds, curry leaves and dry red chillies. Wait for the mustard seeds to splutter. Add in the asafoetida (hing) and turmeric powder. Add in the chopped onions and saute for a minute.
2. Add in the tomatoes, salt and the methi leaves. Saute till the tomatoes are juiced down and the methi is fully cooked and there is very little moisture left.
3. Add in the cooked yellow moong dal. Simmer for a minute. If the dal is very thick, add in ¼ cup of water to adjust the consistency of the dal.
4. Add in the ghee and remove from heat. Serve hot!

Notes

For Cooking Dal
Cook half a cup of moong dal with 2 cups of water in a pressure cooker for 4 whistles. Switch off the flame and wait for the pressure from the cooker to settle down.

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