Methi Dal

Methi dal, a rich dal with fenugreek leaves. Methi is one of the very healthy greens. Though they have bitter taste, if we chop them and sprinkle some salt and keep it aside for 30minutes, the bitterness will be less in the dish we prepare. Fenugreek has many health benefits. It helps in reducing the cholesterol levels also fenugreek helps in increase the milk production for lactating mothers. So lets all try to use methi leaves and seeds as much as possible in our daily routine cooking.

Methi Dal
Methi Dal

Preparation Time5 mins
Cooking Time 15 mins


Methi Leaves1 Cup
Masoor Dal1/2 Cup
Thur Dal1/2 Cup
Turmeric Powder1/4 teaspoon
SaltTo taste
Green Chilli2
Red Chilli Powder1/2 teaspoon
Corainder Powder1 teaspoon

For Seasoning:

Cooking oil / Butter1 tablespoon
Cumin Seeds1 teaspoon
Red Chilli1

  1. For Methi dal we can use thur dal / moong dal / masoor dal or a combination of all of these. Here I have used the thur dal and masoor dal. Take both the dals in a bowl and add a pinch of turmeric and pressure cook for 3-4 whistles. Once the dal is cooked, take it and mash it nicely and keep it aside

  2. Wash the methi leaves and then pluck only the leaves from its stem . Immediately finely chop the methi leaves and keep it in a bowl and add 1/2 teaspoon of salt and mix well and keep it aside for 30 minutes. Adding salt reduces the bitterness of the methi leaves

  3. Meanwhile, finely chop the onions and tomatoes. Vertically slit the green chillies and keep it ready. Heat oil in a pan, add butter and allow it to melt

  4. Add cumins seeds to the melted butter. When the cumin seeds starts to sputter, add broken red chillies, slit green chillies and onions and saute them till the onions turn brown color. Add a pinch of salt to cook the onions evenly and quickly

  5. Then add tomatoes and stir fry them in medium flame. When the tomatoes become mushy, add chopped methi leaves and stir fry for another 5 minutes

  6. When the methi leaves are cooked, add mashed dal, coriander powder, red chilli powder and salt. Keep the flame in low and close the pan with a lid and cook it for another 5 minutes. Adjust the water level to have a good dal consistency and allow it to boil for another 2 minutes. Remove from flame

  7. The yummy Methi Dal is ready to serve with hot rice or roti/chapati
Methi Dal
Methi Dal

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I tried this recipe and it came out well. Thanks for your recipes.. Waiting for your millets recipes



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