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Lentils With Fresh Fenugreek Leaves or Methi Dal Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Lentils with fenugreek leaves or Methi dal recipe

Lentils are the staple food across India. To make this dal you just need pigeon pea lentils, ( or you can use other lentils too), spices, onion-tomato and fenugreek leaves. You can make this dal in a variety of ways. You can use different lentils and different greens. So you will never get bored with this dish.

Adding fenugreek leaves will give tasty twist to simple dal. Easy to prepare which will be ready within 30 minutes, but very healthy too as both lentils and methi leaves add health benefits to this dal. This is good for diabetic persons.

Fenugreek leaves are nutritious green leafy vegetable. They also give nice aroma to this recipe. Vegan dish. Just perfect for the weekend dinner.

You can make this dal without adding any green leaves. But adding greens will make simple curry more nutritious, healthy and interesting. This is one of the best way to include greens in your diet.



Lentils with fresh fenugreek leaves or Methi dal.

Lentils with fresh fenugreek leaves or Methi dal.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

Serves 3 people 1 cup of pigeon pea lentil.

Ingredients

  • 1 cup pigeon pea lentils or toor dal, washed
  • 2-2.5 cups water, or as required
  • 1/4 teaspoon turmeric powder
  • salt as per the taste
  • 1-2 onions, finely chopped
  • 1-2 tomatoes, finely chopped
  • 1 inch long fresh ginger, finely chopped
  • 1-2 green chilies, chopped, as required
  • 1-2 teaspoons oil or ghee
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon hing or asafoetida
  • 1 teaspoon red chili powder, or as required
  • 1/2-1 cup fresh fenugreek leaves, washed and drained

How to make Lentils with Fenugreek leaves or Methi dal

  1. In a cooker take toor dal or pigeon pea lentils, wash properly for a couple of times till water runs clear.
  2. Now add the rinsed lentils, 1 cup of water, salt, turmeric powder in the pressure cooker and cook for 3-4 whistles or till lentils cooked properly and turns soft.
  3. Turn off the flame and let the pressure release by itself.
  4. Once the pressure settles down, open the lid of pressure cooker, mash the lentils lightly with the back of a ladle and keep aside.
  5. Chop onions, tomato, ginger and green chilies. Keep aside.
  6. Pluck fresh fenugreek leaves, wash and drain properly. Keep aside. (You can chop them too).
  7. In a pan heat oil or ghee.
  8. To hot oil or ghee, add cumin seeds and hing. Let cumin seeds splutter.
  9. Now add chopped onions, ginger and green chilies. Saute till onion turns translucent.
  10. Now add chopped tomatoes and red chili powder, stir and cook for a minute or till tomatoes turns mushy.
  11. Add washed and drained fenugreek leaves, saute till the fenugreek leaves wilt.
  12. Now add tempering mixture to cooked lentils, mix everything properly.
  13. Add water as per the consistency you want. If you want thick dal, then add little water or skip adding water. Add salt if required. Cook in medium to low flame for 4-5 minutes.
  14. Serve hot with chapati, roti or rice.

Step by step photos

Take one cup of toor dal or pigeon pea lentils in a cooker.

Take one cup of toor dal or pigeon pea lentils in a cooker.

Rinse properly for a couple of times.

Rinse properly for a couple of times.

To this rinsed lentils add 2 cups of water, turmeric powder and salt.

To this rinsed lentils add 2 cups of water, turmeric powder and salt.

Close the lid and pressure cook for 4-5 whistles or till lentils are soft. Off the flame and let the pressure release by itself.

Close the lid and pressure cook for 4-5 whistles or till lentils are soft. Off the flame and let the pressure release by itself.

When the pressure settles down naturally, open the lid.

When the pressure settles down naturally, open the lid.

Mash it lightly with the back of a ladle. (It makes the dal smooth).

Mash it lightly with the back of a ladle. (It makes the dal smooth).

Transfer the mashed lentils to vessel or pot and keep aside.

Transfer the mashed lentils to vessel or pot and keep aside.

Finely chop onions, tomatoes, ginger and green chilies. Keep aside.

Finely chop onions, tomatoes, ginger and green chilies. Keep aside.

Pluck fresh fenugreek leaves from stems.

Pluck fresh fenugreek leaves from stems.

Wash properly to get rid of all dirt and drain the water. Keep aside. (You can finely chop them too).

Wash properly to get rid of all dirt and drain the water. Keep aside. (You can finely chop them too).

In the pan heat oil or ghee, add cumin seeds and hing. Let cumin seeds crackle.

In the pan heat oil or ghee, add cumin seeds and hing. Let cumin seeds crackle.

Now add finely chopped onion,ginger and green chilies.

Now add finely chopped onion,ginger and green chilies.

Fry till onion turns translucent.

Fry till onion turns translucent.

Now add chopped tomatoes and red chili powder.

Now add chopped tomatoes and red chili powder.

Mix and fry for 1-2 minutes.

Mix and fry for 1-2 minutes.

Add washed and drained fenugreek leaves.

Add washed and drained fenugreek leaves.

Fry till fenugreek leaves wilt.

Fry till fenugreek leaves wilt.

Add this tempered mixture to cooked lentils.

Add this tempered mixture to cooked lentils.

Mix everything properly.

Mix everything properly.

Add water as per the consistency required and cook the dal in low flame. (If you want thick dal then add less water).

Add water as per the consistency required and cook the dal in low flame. (If you want thick dal then add less water).

Add salt if required and continue to cook dal for 4-5 minutes in low flame. Then switch off the flame.

Add salt if required and continue to cook dal for 4-5 minutes in low flame. Then switch off the flame.

Serve hot with chapati, roti or rice.

Serve hot with chapati, roti or rice.

More about the recipe

  1. You can simply prepare dal without adding any greens.
  2. In this recipe you can replace pigeon pea lentils ( toor dal) with moong dal, chana dal (bengal gram), masoor dal (orange lentils) or you can use combination of all these lentils.
  3. You can replace methi leaves with other leaves like spinach leaves, amarnath leaves etc.
  4. You can first soak pigeon pea lentils for 1-2 hours and then use. It reduces cook time of lentils.
  5. You can skip using onions and tomatoes in this dish, but adding them will give nice taste to the dal.
  6. Wash fenugreek leaves very well to get rid of the dirt.
  7. you can even add lemon juice which is optional.
  8. Ghee is used to get nice aroma of a dal. You can even use the mixture of oil and ghee.

Comments

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on February 21, 2020:

Nice recipe. Fenugreek leaves give it a characteristic flavour.

Shwetha bhat (author) from Bengaluru on January 13, 2020:

Thanks for your words.

Shwetha bhat (author) from Bengaluru on January 13, 2020:

Even I love lentils. Try this recipe and enjoy.

Lora Hollings on January 12, 2020:

I order this dish every time I go to an Indian restaurant. I just love it! Now I will be able to make it myself with your wonderful step by step instructions. Thank you for this great recipe. This dish is high in nutrition, low in fat and delicious. I just love lentils. They are so good for us too. Thanks for sharing.

Pamela Oglesby from Sunny Florida on January 12, 2020:

This looks like a very good meal. I don't know if I can buy fresh lentils in the grocery store but I can buy dried lentils. I like the way you use so many pictures when explaining how to cook this dish.