Methi dal is a flavoured and versatile curry which goes well with rotis/chapatis as well as withsteamed rice. Methi leaves and its seeds are well known body coolants. Methi leaves could be included in various methods in cooking. I have already shared Methi Masala Vada and Methi Thepla recipes.

This curry could be prepared using either toor dhal or with Moong dhal as per your fancy. But here I am preparing by adding toor dhal and moong dhal in a 2: 1 ratio. Toor dal gives the coarse texture and moong dal gives the smooth texture to the curry.Adding tomatoes to this curry is optional. Add very little if you wish to add.

Dal Methi

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine: North Indian

Methi/ fenugreek leaves- 1 bunch
Toor dhal- 1/2 cup
Moong Dhal- 1/4 cup
Turmeric powder- 1/2 teaspoon
Oil- 2 teaspoons
Jeera/ cumin seeds- 1 teaspoon
Onion, chopped- 1/2
Green chilli, chopped- 1
Ginger- 1/2 inch
Garlic- 2 cloves
Tomato-1 small (optional)
Salt- to taste
Methi dal

  • Remove the methi leaves from the stem; wash them with enough water to remove the clay and sand sticking in it. Drain the water allow to dry.
  • In a pressure cooker add the toor dal, moong dal together with turmeric powder and two and half cups of water; pressure cook for three whistles.
  • Meantime, heat oil in a pan and add the cumin seeds once it starts to crackle add the chopped onion and green chilli. Cook till the onion becomes translucent.
  • Now add the chopped ginger and garlic and cook till the falvour arises for about thirty seconds.
  • Add the tomatoes very less numbers / quantity if you wish to add them. Cook till it starts to become mushy.
  • Now add the methi leaves and cook for about thirty seconds till it wilt and reduce in size.
  • Now add the red chilli powder and salt. Mix well and add the cooked dal mixture. Slightly mash the dal before adding if required.
  • Add half a cup of water to dilute the thick dal. Mix well with a ladle.
  • Bring it to boil. Once the curry starts to bubble check the salt and switch off the gas.
  • Serve with hot rice, papad and a dry subzi or with rotis/chapatis.
  • Squeeze few drops of lime juice if you are not adding tomatoes in the curry.