Methi Dal or Fenugreek Lentil Stew is a mouthwatering Indian dish where yellow lentils are cooked with fresh methi leaves and given a tadka of masala in ghee.
While lentils have recently become extremely popular in the west, India has been using lentils in their cuisine since centuries. There are hundreds of dal varieties thanks to its diverse population. Every state has its own recipe depending upon the season and crops. My aim is to prepare each and every variety in my lifetime. I know that it is a tall order but not impossible. It’s amazing how so many different kinds of recipes can be made using legumes and lentils.
Dal is frequently eaten with flatbreads such as roti or chapati. But my favorite is a combination referred to as Dal Bhaat which is nothing but dal and steamed rice. It is also my comfort food whenever I am missing my home. Dals are high in protein relative to other plants, hence it is an ideal choice for vegetarians and vegans. They also pair well with greens when used together. Like Lasooni Dal Palak/Lentils Soup with Spinach & Garlic is a great way to use spinach with dal. Getting inspired from this recipe, I decided to make Methi Dal.
Fenugreek/methi is a very nutritious green leafy vegetable. They are rich in minerals dietary fiber and vitamins. When clubbed with lentils which are protein rice, thus methi dal is one power packed dish. Heat ghee in a pan. Temper cumin seeds and fry bay leaf. Then add curry leaves, minced garlic and ginger.
Then add chopped onions and saute them till they turn translucent. Then add split green chillies and washed and chopped methi leaves. Mix and continue to saute it for 2-3 minutes. Add boiled tur dal, turmeric powder and salt to this. Add water to get the desired consistency and bring it to a boil. Add garam masala and chopped cilantro to garnish it.
Methi Dal/Fenugreek Lentil Stew is now ready. Take it off the flame, squeeze lemon juice and serve with any Indian bread or steamed rice. This can also be enjoyed as a soup/shorba. This dal is mildly spiced and very comforting. Just one bowl of this dal is all you need to go through the day. This dish is my current favorite which even KR likes. We now have this nearly every alternate Sunday and KR has learnt to prepare it as well. It is a simple recipe after all that anyone of us can make easily.
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- 1 tbsp ghee
- 1 tsp cumin seeds
- 1-2 bay leaf
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 large onion
- 2-3 green chillies
- 1 cup chopped methi leaves
- 1.5 cups tur dal
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt as required
- Cilantro for garnish
- Heat ghee in a pan. Temper cumin seeds and fry bay leaf. Â Then add curry leaves, minced garlic and ginger.Â Next add chopped onions and saute them till they turn translucent. Then add split green chillies and washed and chopped methi leaves. Mix and continue to saute it for 2-3 minutes. Add boiled tur dal, turmeric powderÂ and salt to this. Add water to get the desired consistency and bring it to a boil. Add garam masala and chopped cilantro to garnish it.
- Methi Dal/Fenugreek Lentil Stew is now ready. Take it off the flame, squeeze lemon juice and serve with any Indian bread or steamed rice.
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Here are some more interesting dal recipes that you can try – Maharastrian Kokum Amti/Dal, Chainsoo Dal Recipe, Butternut Squash Dal Tadka, Sultani Dal, Mutter Ka Nimona/Green Peas Curry and here is a recipe on how to use leftover dal – Vegan Lentil Crepes Using Leftover Dal. Some recipes that you can try with methi are Soya Methi Pulav | Soy Fenugreek Rice, Methi Matar Malai | Fenugreek Green Peas Gravy, Kashmiri Methi Ghavan Recipe | Fenugreek Rice Flour Crepes, Gobi Methi Dry/Cauliflower Fenugreek Curry, Stella Cheese, Rice & Methi Kebab With Tater Tot Stuffing and Simple Potato Fenugreek Curry/Aloo Methi.