Methi Dal is a great combination of masoor dal and fenugreek leaves. The soft and smooth dal along with the bittery taste of methi leaves are truly a treat.
Methi dal recipe is just one such dal. The methi dal recipe tastes equally good with rice or roti. I love the methi dal recipe with the simple jeera rice.
This methi dal recipe is pretty simple to make. We cook the dal and make the methi masala and give a tadka to finish off the recipe. I have used masoor dal this time, but it tastes just as good with moong or toor dal too.
The main ingredients in Methi Dal recipe
As the name suggests, the key ingredients in this dish are fenugreek leaves and masoor dal or red lentils. Both the ingredients are really very good for health. They are loaded with nutrients that are required for our body.
What are the health benefits of Masoor Dal
Masoor dal or Red Lentil is a very important part of the vegetarian diet in Indian cuisine. They are a good source of potassium, calcium, zinc, niacin and vitamin K, and are also rich in dietary fiber, lean protein, folic acid, and iron. A single cup of cooked lentils contains about 16 grams of dietary fiber.
Is masoor dal good for weight loss
Lentils are among the good choices when it comes to healthy eating. Not only do these cute, red masoor dal cook faster but they are also low in fat, high in protein, and help satiate your hunger for long.
Can dal be bad for you
As with any food, anything in excess may lead to consequences. But if you are eating in moderation, red lentils are a great source of nutrients like fiber, protein, minerals, and vitamins, they are still low in calories and contain virtually no fat. So there is no reason why you should be avoiding this healthy masoor dal.
Soaking the lentils before cooking makes them easy on the digestive system.
Things to remember while making methi dal
- Soak the masoor dal before cooking.
- Remove the methi leaves carefully from the stem to avoid bitterness.
- Sprinkle salt over the methi leaves and set aside for sometime. Rinse as usual, this helps in reducing the bitterness of the methi leaves. There are a whole load of benefits of methi leaves as well.
- You can reduce the amount of oil to make it a more healthy version.
- Olive oil, sesame oil or coconut oil can also be used for making this methi dal recipe.
What to serve with methi dal
You can serve it with either plain rice or roti. This goes well with other rice varieties as well. If you are planning to serve this with rice, adjust the consistency by adding in more water. But if you are planning to serve with roti, then make it more thick.
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Step By Step shots of methi dal
- Soak the masoor dal in sufficient water for at least half an hour.
- Add salt and cook till dal is done. Mash and set aside.
- Heat oil and add garlic and other spices.
- Add the onions. Fry till the onions are golden brown.
- Rinse methi leaves well to remove any sand from it.
- Add in the powdered spices and tomato.
- Add the methi leaves to the tomato masala. Cook till the tomatoes are done. The methi leaves would have cooked by now.
- Add in the boiled dal and sufficient water according to your preference.
- Bring it to a boil, and reduce the heat. Allow to cook for five more minutes. Let it rest for sometime before serving hot.
Let’s get started with the methi dal recipe
Methi Dal Recipe
- 1 cup masoor dal washed and soaked for half an hour
- 3 bunches of methi leaves/fenugreek leaves
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp jeera/cumin seeds
- 2 whole red chili
- 3-4 garlic cloves crushed
- few curry leaves
- 1 onion finely sliced
- 1 tomato finely chopped
- 1 tsp turmeric
- 1 tsp red chili powder
- salt to taste
- Soak the masoor dal for at least half an hour. Boil dal with salt in a pan or pressure cooker until done. Mash well and set aside.
- Meanwhile, heat oil in a pan and add the mustard seeds, jeera, whole red chili, garlic cloves, and curry leaves.
- Next, add in the onions, and fry the onions until golden brown
- Mix in turmeric powder and red chili powder. and add the tomato.
- Saute for a minute and add the fenugreek leaves/methi and cook till the tomato is done. Methi leaves would be done by then.
- Add this cooked methi masala to the mashed dal. Mix well. Adjust the consistency of dal by adding water. Bring it to a boil.
- Simmer for five minutes. Turn off the flame and let it rest for five more minutes. Your methi dal recipe is ready to serve hot.
Until Next Time,
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This recipe was originally published in September 2015. It has been retested and updated with reader feedback. New step by step photos have been added and the recipe has been made printable.