Dal with Methi
Written by Jayashree
Published on October 21, 2019

Dal with methi makes a tasty side dish with any meal. It tastes good with hot steamed rice, jeera rice, pulav or even with chapati or phulka.

I love making a variety of dals, it is not only filling but packed with vital nutrients essential for carrying on day to day activities. It serves dual purpose, tastes good with both rice and chapati. Moreover, my family members have a special liking for dal, thus I find many good reasons to play round it.

Dal with methi or fenugreek leaves tastes good, thus I make three kinds of dal with it. Let’s get to the recent addition that I have made in my cooking.

Dal with Methi

Measurement: 1 cup = 200 ml

Ingredients:

  • 1 cup tur dal
  • 1/4 teaspoon turmeric powder
  • 2 teaspoon oil
  • 1 teaspoon cumin
  • 2 cluster of fenugreek leaves
  • 1 onion
  • 2 tomato
  • 2 teaspoon red chilli
  • salt to taste

Method:

  1. Wash the tur dal and cook it in the pressure cooker with a little turmeric powder.
  2. Cut the onion and tomato.
  3. Cut the stem of the fenugreek leaves, chop the leaves and put them in water for sometime. A little salt may be added, it helps to remove the grime.
  4. Take oil in a pan, add cumin seeds, as they splutter, add onion, turmeric powder and asafoetida. Let cook for sometime.
  5. Now, add the fenugreek leaves to it.
  6. Put the tomatoes and salt. Let cook for sometime.
  7. Once the tomatoes are soft, add chilly powder to it and mix.
  8. Take the cooked dal and mix it thoroughly.
  9. Put the dal and allow to simmer for sometime.
  10. Dal with methi is ready to serve.
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Dal with Methi

Dal with methi is tasty and makes a good accompaniment with both rice and chapati.

Course lunch ideas, Main Course
Cuisine north indian
Keyword dal recipe, dal with methi
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 30 minutes
Servings 4 people
Author Jayashree

Ingredients

  • 1 cup tur dal
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon oil
  • 1 teaspoon cumin
  • 2 bunch fenugreek leaves
  • 1 onion
  • 2 tomato
  • 2 teaspoon red chilli
  • salt to taste

Instructions

  1. Take oil in a pan, add cumin seeds, as they splutter, add onion, turmeric powder and asafoetida. Let cook for sometime.Now, add the fenugreek leaves to it.Put the tomatoes and salt. Let cook for sometime. Once the tomatoes are soft, add chilly powder to it and mix.Wash the tur dal and cook it in the pressure cooker with a little turmeric powder.
    Cut the onion and tomato.
    Cut the stem of the fenugreek leaves, chop the leaves and put them in water for sometime. A little salt may be added, it helps to remove the grime.

    Now, add the fenugreek leaves to it.

    Take the cooked dal and mix it thoroughly.
    Put the dal and allow to simmer for sometime.
    Dal with methi is ready to serve.

  2. Wash the tur dal and cook it in the pressure cooker with a little turmeric powder.

    Cut the onion and tomato

  3. Cut the stem of the fenugreek leaves, chop the leaves and put them in water for sometime. A little salt may be added, it helps to remove the grime.

  4. Take oil in a pan, add cumin seeds, as they splutter, add onion, turmeric powder and asafoetida. Let cook for sometime. Now, add the fenugreek leaves.

  5. Put the tomatoes and salt. Let cook for sometime.

  6. Once the tomatoes are soft, add chilly powder to it and mix.

  7. Take the cooked dal and mix it thoroughly. Put the dal and allow to simmer for sometime.Dal with methi is ready to serve.

I have recently started a You Tube Channel. Do like and subscribe to it. Here is the video recipe.

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4 Comments

  1. mayurisjikoni

    Dal with fresh methi sounds really delicious, I’ll try it out soon. With so many fresh greens available, adding them to dals is a good way to enjoy them.

    Reply
  2. Lata Lala

    I have never tried adding fresh methi to dal ever. This sounds a fab idea as winter season arrives with lots of fresh green produce.
    Fabulous recipe.

    Reply
  3. Jolly

    Dal with fresh methi leaves sounds really yumm.we are adding spinach leaves, will try this version too by adding methi. Perfect for this season.

    Reply
  4. Jagruti's Cooking Odyssey

    I yet to make Daal with methi, as I always keep using making sabji or thepla. This sounds so flavourful, such a comforting dish.

    Reply

Appreciate all your comments.

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