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Methi Dal | Lentils with Fresh Fenugreek Leaves
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5 from 7 votes

Methi Dal | Lentils with Fresh Fenugreek Leaves

What is more comforting than a bowl of Methi Dal | Lentils with Fresh Fenugreek Leaves for a weeknight dinner. This is a better option than doing a take-out and healthier as well.
Prep Time10 minutes
Cook Time19 minutes
Total Time29 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Vegetarian
Servings: 4 Servings
Calories: 245kcal

Equipment

  • Pressure Cooker
  • pan

Ingredients

  • ½ cup Toor Dal / Pigeon Peas
  • ½ cup Masoor dal / Orange lentils
  • 1 Fresh fenugreek leaves / Methi 1 large bunch about 1 ½ cups chopped
  • 1 Onion medium finely chopped
  • 2 Tomatoes large finely chopped
  • 3 Green chilies chopped
  • 1 inch Ginger finely grated
  • 2 tablespoon Oil + Ghee 1 tablespoon + 1 TBSP
  • 2 teaspoon Cumin seeds
  • 2 Dried red chilies
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Red chili powder
  • Salt to taste

Instructions

  • Measure both the lentils in a bowl and wash them well. Add about 4 cups of water along with the turmeric powder and pressure cook them until soft. It took me about 8 minutes in my instant pot.
  • Separate the leaves of the fenugreek and wash it well to remove all the dirt. I usually do it the night before or get my children to help me do this. Make sure you wash the methi leaves in plenty of water to remove all the dirt.
  • Chop the methi leaves coarsely and keep it aside.
  • Meanwhile, in a pan, heat the oil. Once the oil is hot, add 1 teaspoon of cumin seeds and red chilies and let it fry. Add the chopped onions and saute in until translucent.
  • Add the green chilies and grated ginger and cook for 30 seconds. Now Add the methi leaves and the tomatoes along with salt and let it cook until the tomatoes are mushy and the methi is soft.
  • Once the lentils are cooked, mash it lightly. Pour the cooked dal into the methi mixture and mix well.
  • Let it simmer for about 5 minutes.
  • In another small pan, heat the ghee. You could use oil if making it vegan. Add the remaining 1 teaspoon of cumin seeds along with the red chili powder. Pour this mixture into the simmering dal.
  • Mix well and serve hot with rice!

Nutrition

Calories: 245kcal | Carbohydrates: 34g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 141mg | Potassium: 434mg | Fiber: 13g | Sugar: 5g | Vitamin A: 626IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 3mg