Methi Dal/Daal is a lentil curry prepared with single lentil or combination of lentils and methi (fenugreek leaves). You can use any lentil like toor dal, moong dal, masoor dal etc. I usually use toor dal for my recipe. I like to add variations in my dal as Dal rice is our staple food. My toddler loves Dal Methi and Spinach Dal which are great alternatives to simple Dal Tadka.
The recipe for this protein packed lentil curry is similar to that of Amti (Simple Maharashtrian Dal). The variation here is addition of methi leaves and tempering of garlic and red chilies. For sourness, I use kokum whereas I prefer tomatoes in my Spinach Dal. You can choose based on what you like.
When we want to eat it with rice, I make it little runny whereas when we plan to eat it with chapathi or bhakri, I add less water. Instead of additional tempering, garlic and red chilies can be added in the initial tempering or you can skip garlic entirely.
Below is my version of Methi Dal recipe. Hope you like it.
Step by Step Recipe of Methi Dal:
- Wash methi leaves thoroughly and chop finely.
- Heat 2 tsp oil in a kadhai. Add mustard seeds and cumin seeds. Allow them to splutter.
- Add in curry leaves, asafoetida, ginger green chili paste and turmeric.
- Add finely chopped fenugreek leaves and saute.
- Now add boiled and mashed toor dal.
- Adjust consistency by adding water. Then add kokum, jaggery and salt.
- When it starts boiling, add garam masala and adjust water if necessary.
- In a small pan, heat little ghee and oil. Add mustard seeds, chopped garlic and red chilies. Allow to splutter.
- Switch off the flame and add red chili powder.
- Pour the tempering on the dal. Mix well and simmer.
- Serve hot with rice or chapathi.
Lentil curry made with toor dal and fenugreek leaves which is then tempered with garlic and red chilies.
- 1 cup Toor Dal boiled and mashed
- 1 bunch Methi (fenugreek leaves) chopped
- 2+2 tsp Oil
- ⅛+⅛ tsp Mustard Seeds
- ¼ tsp Cumin seeds
- ⅛ tsp Ginger Green Chili paste
- 1 pinch Asafoetida
- 1/4 tsp Turmeric
- 1/4 tsp Red chili Powder
- 8-10 Curry Leaves
- 1-2 Red chilies
- 3-4 pods Garlic finely chopped/grated
- 2-3 Kokum
- 1 inch Jaggery Optional
- 1-2 cups Water
- 1 tsp Garam Masala
- Salt To taste
-
Firstly heat 2 tsp of oil in a kadhai.
-
Add mustard seeds and cumin seeds. Let them splutter. Then add asafoetida, curry leaves, ginger green chili paste and turmeric.
-
Now add chopped methi leaves and saute. Cook for a minute.
-
Pour boiled and mashed dal and mix well. Adjust consistency by adding enough water.
-
Cook for 5 minutes then add kokum, jaggery and salt. Bring it to boil.
-
Once it starts boiling, add garam masala.
-
In a small pan, heat little oil and ghee. Add mustard seeds, curry leaves and let them splutter. Then add red chilies and minced garlic. Switch off the flame and add red chili powder.
-
Pour the tempering on the dal. Mix well and simmer.
-
Serve hot with rice or roti.
- Tomatoes or tamarind can also be used instead of kokum.
- Instead of additional tempering, garlic and red chilies can be added in the initial tempering.
Do share your feedback in the comments below. Don’t forget to Subscribe and get notified of the latest updates 🙂
