Methi dal is a very simple but delicious dal fry with fresh methi or fenugreek leaves. This side dish make a perfect combo with both rice and rotis. If methi is not available you can try this recipe with spinach or any other leafy greens. In this recipe, I have used pigeon pea lentils but you can also use chickpeas, moong dal or a combination of different types of lentils. This dish is packed with nutrition and is beneficial to both adults and children.
Ingredients
For pressure cooking the dal
- 1 cup arhar dal/ pigeon pea lentils
- 5 cups water
- ½ teaspoon turmeric powder
For tempering the methi dal
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 1 small to medium onion,
- ½ inch ginger
- 5 to 6 garlic
- 2 to 3 green chilies
- 1 to 2 dry red chilies
- 1 small to medium tomato,
- ½ teaspoon red chili powder
- A pinch asafoetida
- 1 cup tightly packed fresh fenugreek
- 1.25 cups water to be added later
- ½ teaspoon garam masala powder
- Salt, as required
Method
- Pressure cook the dal with turmeric and water till the lentils becomes soft.
- Mash the dal or lentils with a wooden spoon.
- In a small frying pan, heat oil. Saute the cumin seeds till they crackle.
- Then add onions, garlic, ginger, red chilies and green chilies.
- Saute for a couple of minutes till the onions turn translucent.
- Add the tomatoes, asafoetida, red chili powder and saute for 1 to 2 minutes.
- Next add the chopped methi leaves. Saute till the leaves wilt and oil leaves the sides of the mixture.
- Pour this mixture in the dal or add the cooked dal to this tempering mixture.
- Add water then add salt.
- Stir very well and simmer the dal for 7 to 8 minutes more.
- Serve the methi dal steaming hot with steamed rice.