Methi dal is a comforting north indian (punjabi) dal recipe made with a mix of yellow lentils, fresh methi leaves, garlic and basic spices. This delicious dal recipe is quite simple and quick to make & it makes for a comforting with a bowl of steamed basmati rice & achaar (pickle). You could also pair this simple dal with rotis.
My homestyle methi dal is made without onions and and is minimally spiced.
Dal is staple food for indians. Not only there are tons of dal recipes across India, but there are many variations of this comfort food in indian households.
In south india, andhra style methi kura pappu is a popular lentil recipe made using arhar (toor) lentils and fenugreek leaves, however the spices are quite different than north indian methi dal.
I love combining lentils with leafy greens and this methi dal is one such recipe where the pleasant bitterness of fresh fenugreek leaves complements the mellow taste of lentils wonderfully!
Also known as dal methi or methi dal tadka, this is perfect recipe for winter time when fresh methi leaves are in season.
About Recipe
- Lentil Goodness - I use a mix of two kinds of yellow lentils - arhar (or toor/tuvar) dal (split pigeon peas lentils) and split yellow moong lentils.
- Mellow & Comforting - I don't use onions in my recipe and no powdered spices either. The flavor of methi shines and is really makes this dal aromatic and delicious.
- Great for Meal Prep- I find this dal tastes better as it sits because the flavor of methi deepens. Totally recommend making extra and eating through the week.
- Smooth and Thick - The consistency of the dal is smooth and thickish. This dal wont taste good if its runny. Its thick and creamy but not mushy.
- Vegan Friendly - Except for the drizzle of ghee as a topping (that can be skipped), this dal is cooked in mustard oil.
Ingredients
What Is Methi
Methi or Fenugreek is a popular ingredient in Indian cuisine. It is used in every shape and form as a common flavoring spice - methi seeds (fenugreek seeds), as a dried herb (kasuri methi) and as a leafy green (fresh methi or fenugreek leaves).
Fresh Methi leaves are clover shaped and have a tangy, bitter-sweet & nutty taste. They look similar to watercress however the taste is unique.
It is quite bitter to bite into raw methi leaves. However, after cooking, the leaves impart a strong aroma and flavor to any dish that can be really addictive!
Besides food, in india, methi is also used for natural medicinal supplements as well as in cosmetics.
- Dal - I use 1:3 ratio of yellow moong dal to arhar dal. You can use equal ration as well. Substitute with red lentils if you cannot find these particular yellow lentils. You could also use a mix of lentils like chana dal or masoor dal. Just keep the total quantity same.
Tempering
Lentils are incomplete without tadka or tempering. Tadka is made by crackling seeds (cumin, mustard)in ghee along with garlic, chilli etc
For this dal I make the tadka in mustard oil. This tadka gives a lush Punjabi taste to this dal.
You could use ghee as well. I do a very basic tempering of cumin, hing, dried chili and lots of garlic, ginger.
How To Clean Methi leaves?
Plucking methi leaves is quite an effort. However you can pluck the bunch up to a week in advance and store unwashed in air tight containers or in a ziploc bag. Add a small piece of paper towel while storing.
To clean, pluck the methi leaves from their stems. Discard the stems- they are hard, fibrous and so not taste good at all. Use leaves only.
How To Make Methi Dal (Step Photos)
- Rinse the mix of dals 3-4 times in running water until the water runs clear. Washing the lentils is key in removing the indigestible elements found in their skins.
- Soak the lentils for 20-25 minutes. Soaked lentils cook evenly.
- Place the soaked lentils in a pressure cooker. Add enough fresh water to cover. Once boiling, you will notice white foam on the surface of lentils. Using a spoon, skim the foam and discard it.
- Top with more water. Add ½ teaspoon turmeric and salt. Close the lid and pressure cook on low medium heat for 3 whistles. The lentils should be soft in 3 whistles. We dont want mushy lentils. You could cook the lentils in Instant pot as well.
- Once the pressure is released, open the and make sure that lentils are soft. Else cook for 1-2 whistles more or as needed. Mash the cooked lentils using back of spoon for a few minutes till creamy.
- In a pot, warm up the oil and once hot temper with cumin, hing, chilies and chopped ginger & garlic cloves.
- Add the chopped methi leaves and saute for 3-4 minutes to do away the bitterness of greens.
- Add the cooked dal and tomato (if using).
- Mix, adjust the consistency with water if needed and simmer for 8-10 minutes.
- Finish with amchoor (or lemon juice). You could also add a few pinches of garam masala. Done!
Some Tips
- Skip the ghee that I added in the end to make this recipe vegan. Or use vegan butter
- Hing or asafoetida is not gluten-free, so this dal isn't gluten free.
- To make this dal spicy, add ½ teaspoon of cayenne during tempering. Be careful while adding any sort of chili (fresh or powdered) in this recipe, since methi does add a bit of bitterness.
Serving & Storing
- Serve with steamed plain rice, jeera rice, achar and some pickled onions for a wonderful meal.
- Pair with rotis and a bowl of yogurt and aloo bharta. Delicious!!
- You can serve methi dal on its own with a dollop of ghee and a teaspoon of pickle on top(my favorite!)
Reheating & Freezing
Store the dal refrigerated for 2-3 days. Naturally, the lentils will thicken. To reheat, add to a small pan along with a little water. Slow simmer for 3-4 minutes to warm up.
Freeze the dal for a month. I portion it out and store it in ziplock bags. Thaw overnight and reheat as mentioned above.
More Methi Recipes
Methi Dal (North Indian Style)
Ingredients
- ⅔ cup arhar dal split pigeon peas lentils (note2)
- ⅓ cup yellow moong dal (note2)
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 1 bunch fresh methi 200g (note3), finely chopped
- ½ teaspoon amchoor powder adjust to taste
For Tempering
- 4 tablespoon mustard oil or ghee/vegan butter
- ¾ teaspoon cumin seeds
- ⅛ teaspoon hing asafoetida (note4)
- 2 dried chili or ½ teaspoon red chilli flakes
- 5 garlic cloves finely chopped
- ½ inch ginger finely chopped
- 1/ small tomato cubed
- Ghee to drizzle
Instructions
- Rinse the mix of dals 3-4 times in running water until the water runs clear. Washing lentils is key in removing the indigestible elements found in their skins. Soak the lentils for 20-25 minutes. Soaked lentils cook evenly.
- Place the soaked & drained lentils in a pressure cooker. Add 3 cups fresh water to cover. Set on a stove. You could cook the lentils in Instant pot as well. Once boiling, you will notice white foam on the surface of lentils. Using a spoon, skim the foam and discard it.
- Top with ½ cup more water to cover the lentils. Add turmeric powder and salt. Close the lid and cook on low medium heat for 3 whistles. The lentils should be soft in 3 whistles. We dont want mushy lentils.
- Once the pressure is released, open the lid and make sure that lentils are soft. I press a few grains between my thumb & index finger to check it. Else cook for 1-2 whistles more or as needed. Mash the cooked lentils using back of spoon for a few minutes till creamy.
- While the lentils are cooking, clean the methi leaves. To clean, pluck the leaves from the stems and discard the stems. Thoroughly wash the methi leaves 3-4 times and finely chop them. Chop the garlic and ginger as well.
- In a pot, warm up the mustard oil to slightly smoky (to do away the raw smell).
- Take off the stove and temper with cumin, hing, chilies and chopped garlic & ginger. Everything will sizzle, keep stirring and make sure that nothing burns. Sauté exerting in oil for a few seconds.
- Next, add the chopped methi leaves and saute for 3-4 minutes to do away the bitterness of greens. This also dries up the moisture of greens and prevents the dal from becoming greenish color.
- Add the cooked dal and tomato (if using). Mix, adjust the consistency with extra water if needed and simmer for 8-10 minutes till everything is warmed through.
- Finish with amchoor (or lemon juice). You could also add a few pinches of garam masala. Done!
Notes
- Nutrition mentioned is an estimation only.
- You could use any mix of yellow lentils in this recipe. Just using red lentils is perfect too.
- Use frozen methi if you cannot find fresh. You could use fresh spinach too.
- Skip hing for gluten free version.
- To make this dal spicy, add ½ teaspoon of cayenne during tempering. Be careful while adding any sort of chili (fresh or powdered) in this recipe, since methi does add a bit of bitterness.
- Serve with steamed plain rice, jeera rice, achar and some pickled onions for a wonderful meal.
- Pair with rotis and a bowl of yogurt and aloo bharta. Delicious!!
- You can serve methi dal on its own with a dollop of ghee and a teaspoon of pickle on top(my favorite!)
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