Methi Dal

Methi Dal

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Dal delicately flavoured with fresh fenugreek leaves


  • Split pigeon peas (tuvar dal), boiled 1 cup
  • Fresh fenugreek leaves, chopped ½ cup
  • Oil 1 tbsp
  • Fenugreek seeds (methi dana) ½ tsp
  • Mustard seeds ½ tsp
  • Cumin seeds ½ tsp
  • Green chillies, chopped 2
  • Ginger-garlic paste 1 tsp
  • Medium onion, chopped ½
  • Salt to taste
  • Turmeric powder ½ tsp
  • Red chilli powder ½ tsp
  • Medium tomato, chopped ½
  • Asafoetida ¼ tsp
  • Fresh coriander leaves, chopped 1 tbsp
  • Ginger, cut into strips a few to garnish


  • Heat oil in a non-stick pan, add fenugreek seeds, mustard seeds, cumin seeds, green chillies, ginger-garlic paste and onion and saute till fragrant.
  • Add salt, turmeric powder, red chilli powder and tomato. Mix and saute till tomato becomes pulpy.
  • Add pigeon peas, asafoetida and fenugreek leaves. Mix well and cook till fenugreek leaves are cooked.
  • Transfer into a serving bowl, garnish with coriander leaves and ginger strips and serve hot.