What is more comforting than a bowl of Methi Dal or Lentils with Fresh Fenugreek Leaves for a weeknight dinner? This is a better option than doing a take-out and healthier as well.
I love the summer months as we grow our own vegetables and the flavor from the homegrown vegetables is just way better than anything store-bought. Now as we step into fall, our garden is slowly dying.
I am back to buying vegetables from the stores and one such vegetable that I buy regularly from the Indian stores is Fresh methi/fenugreek leaves.
This Methi Dhal is one of the simplest recipes to make with fresh methi leaves. This recipe for Lentils with Fresh Fenugreek Leaves fits perfectly for this week’s BM theme of ‘Prep to Table in 30 minutes’. Anytime, I am rushed for time, the different dals come to my rescue.
After I started cooking using the Instant Pot, it has become even easier, as I can place the dal/lentils to cook in the evening before I go out for my kid’s activities and all I have to do is temper it after I come back.
Which lentil/dal to use -
This time, I used Toor dal/pigeon peas and Masoor dal/orange lentils to make my dal. Depending on how I feel that day, I use any dal. I also choose to use onions or not. This time, I used onions in my dal.
My boys loved the fresh methi flavor with the sweet dal so much that they came around for a second round of dal chawal / Rice and lentils.
The most time-consuming part of this whole recipe would be to clean the fenugreek leaves. Since I made it on a weekend, I had my little (not so little anymore) helper pick the leaves from the stem.
Make sure to wash the leaves very well to get rid of the dirt as the leaves grow very close to the ground and they can be quite muddy. Fresh Methi leaves also have many health benefits.
They are very easy to grow at home and there are several different recipes that we can make with them. I have 3 sets of pots in summer that I rotate and grow Fenugreek leaves. This way, I have a constant supply of fresh methi leaves whenever I need them.
Preparation time - 10 minutes Cooking time - 20 minutes Difficulty level - Easy
Ingredients to make Methi Dal - Serves 4
- Toor Dal / Pigeon Peas - ½cup
- Masoor dal / Orange lentils - ½ cup
- Fresh fenugreek leaves / Methi - 1 large bunch (about 1 ½ cups chopped)
- Onion - 1 medium (finely chopped)
- Tomatoes - 2 large (finely chopped)
- Green chilies - 3 (chopped)
- Ginger - 1-inch piece (finely grated)
- Oil + Ghee - 1 tablespoon + 1 TBSP
- Cumin seeds - 2 tsp
- Dried red chilies - 2
- Turmeric powder - ½ tsp
- Red chili powder - ½ tsp
- Salt - to taste
Procedure to make Lentils with Fresh Fenugreek Leaves -
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 them 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 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 them 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 the methi dhal, hot with rice!
Check out my other Methi recipes for more ideas -
- Besan Ki Masala Roti With Gajar Methi Subzi
- Vendhaya Keerai Sambar | Methi Leaves Sambar
- Aloo Methi Paratha / Parathas with Potatoes and Fenugreek leaves
- Methi Malai Mutter | Fenugreek Green Peas Curry
Recipe
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
More Beans and Legumes
- Karamani Sundal | Black Eyed Peas Savory Sundal
- Crispy Masala Peanuts (Air Fryer)
- Palak Chana | Chickpeas and Spinach Curry
- Karadayan Nombu Adai | Vellam Adai and Uppu Adai
Methi Dal | Lentils with Fresh Fenugreek Leaves
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!
