Indian food stands out on the world’s culinary scene - all thanks to the creative ways spices and herbs are used. Every ingredient in Indian cooking has various health benefits, making it like a pandora’s box of health and taste. Methi (also known as fenugreek) is one such adaptable ingredient that dominates an Indian kitchen. Methi Leaves may be utilized to make a variety of dishes—for example, methi paneer, aloo methi, methi pulao and methi paratha. We’ll show you how to prepare methi dal in this post today. Fenugreek leaves dal is a tasty and satisfying meal. In this recipe, methi leaves, are added to your classic dal preparation. This addition will not only improve the flavor of your food but also make it more nutrient-rich.
Benefits Of Methi (Fenugreek Leaves)
Ingredients
Dal: I like to use toor dal (yellow split pigeon peas) for this recipe. You can substitute toor dal, with yellow lentils (moong dal) or red lentils (masoor dal) or use a combination of all three. Methi Leaves: I used fresh methi leaves to prepare this recipe. You can also use frozen methi leaves (thawed with excess liquid removed). Oil (or Ghee): I used oil in the recipe. Garlic: I used freshly minced garlic. You can also use homemade garlic paste. You can skip garlic for no garlic recipe variation. Tomato: Use fresh ripened Roma tomatoes. You can also use canned diced tomatoes. Spices: mustard, cumin seeds, turmeric powder, garam masala.
How to Make Methi Dal (Stovetop Method)
Step 1: Cook the Dal (Lentils)
Rinse the dal thoroughly by washing it 2-3 times until the water runs clear. Pressure cook ½ cup of rinsed toor dal with 2 cups of water in the Instant Pot or traditional stovetop pressure cooker. Instant Pot: Pressure cook on Manual (High Pressure) for 8 minutes with natural pressure release. OR Stovetop Pressure Cooker: Pressure cook for 2-3 whistles on high heat. Turn off the heat and wait for natural pressure release. Next, mash the dal using a wired whisk or spoon until it achieves a smooth consistency.
Step 2: Prepare the Tempering
Heat 2 tablespoons oil (or ghee) in a heavy-bottomed kadai, add mustard and cumin seeds. Allow them to crackle. Next, add minced garlic, green chili, red chilies, and curry leaves. Saute for a few seconds until fragrant. Then add finely chopped or pureed tomatoes, along with turmeric powder, and salt. Saute for 2-3 minutes until it turns mushy. Add roughly chopped methi leaves and stir-fry for 1-2 minutes or till it wilts.
Step 3: Add the Cooked Dal
Then add the cooked and mashed toor dal and give everything a good mix. If necessary, add ½ cup of water to adjust the consistency of the dal according to your preference and bring it to a boil. Taste and adjust the seasonings if required. Simmer for 2-3 minutes on medium-low flame. Finally, add some garam masala; mix well. Turn off the heat. Serve this Dal methi hot with basmati rice, pickle, papad, or roti, or naan.
How to Make Methi Dal in Instant Pot?
Wash and rinse the toor dal, and keep it aside. Press SAUTE setting on Instant Pot. Heat the oil, once it’s hot, add mustard and cumin seeds. Let them crackle. Next, add minced garlic, green chili, red chilies, and curry leaves. Saute for few seconds until fragrant. Then add finely chopped tomatoes, turmeric powder, and salt. Cook for 2 minutes until the tomatoes are soft and mushy. Add roughly chopped methi leaves and stir fry for 1-2 minutes or till it wilts. To the pot, next add the rinsed toor dal, water, and give a good stir. Close the Instant Pot lid, set the valve to ‘SEALING’. Pressure Cook on ‘HIGH’ for 8 minutes. Once the pot beeps, let the pressure release naturally for 10 minutes. Remove the lid. Whisk the dal using a wired whisk or a ladle until it is smooth. Add garam masala. Also, adjust the consistency and seasonings of the dal at this point. Give a stir and simmer for another 1-2 minutes. Dal is ready.
How to Serve Fenugreek Leaves Dal
You can enjoy Methi Dal Fry with hot chapati, roti, jeera rice, or basmati rice. You can also pair it with quinoa, or brown rice! Or serve as a lentil soup.
Storage Suggestions
Refrigerate: Store the leftover in an airtight container in the fridge for up to 2-3 days. Freeze: You can store the dal methi in a freezer-safe airtight container for up to 2-3 months in the freezer. Reheat: You can reheat on the stovetop or in the microwave oven. Add a little water to thin if desired.
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