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Methi Dal Recipe

A plain and simple methi dal recipe made with toor dal.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main
Cuisine: Indian
Servings: 3
Calories: 200kcal
Author: Asiya


For Tenderizing Dal:

  • 1 cup toor dal/toovar dal/pigeon pea
  • 1 tsp turmeric powder
  • 2 cups water
  • 1 tbsp oil

For The Tadka:

  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp very finely chopped garlic/garlic paste lehsun ka paste
  • 3-4 vertically slit green chillies
  • 4-5 curry leaves
  • 1 cup finely chopped onions
  • 3-4 dried red chillies
  • 1/2 bunch fresh fenugreek leaves methi leaves
  • a pinch of salt
  • 1/2 tsp red chilli powder


For Tenderizing Methi Dal:

  • Firstly, in a pressure cooker, add the toor dal, add turmeric powder, add water, add oil and pressure cook until dal gets tender or till 5-6 whistles on medium flame.
  • Reduce the steam, add salt, mash the dal and keep aside.

For the tadka with methi leaves:

  • In a small wok, add oil and heat it.
  • Add the mustard seeds, cumin seeds and allow them to splutter.
  • Add the finely chopped garlic.
  • Add the slit green chillies and stir.
  • Add the curry leaves and let them crackle.
  • Add the finely chopped onions and saute well.
  • Add dried red chillies and stir well.
  • Now add the methi leaves and saute for a long time for about 7-8 minutes on low flame.
  • Add a pinch of salt and red chilli powder, saute well.
  • Transfer this whole tadka into the dal to make fenugreek or methi dal and mix it.
  • Serve hot with steamed rice, chutneys and pickle.


1.Any dal can be used in place of toor dal.
2.Adding oil while pressure cooking helps in quickly tenderizing the dal.
3.To get rid of methi's bitter taste, saute methi in the masala for a long time.
4.Do not add methi more than required else the taste of the dal may turn bitter at times.
5.Add chopped tomatoes too in the tadka if it is preferred.


Calories: 200kcal
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