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+ servings
Methi Dal served in a small kadai with a spoon in it

Methi Dal | Fenugreek Lentil Stew

Instant Pot Methi Dal is a delicious Indian lentils recipe where toor dal is cooked with methi leaves. Top it with a tadka and serve it with rice. You can also make this Fenugreek Lentil stew on the stovetop. It's packed with flavors, easy to make, and very comforting.
Course dal, stew
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 people
Calories 181.05kcal




Instant Pot

  • Soaking toor dal 15 minutes prior is an optional step that you can do if you have the time.
  • Turn on the Instant Pot on saute mode and add vegan ghee. Temper cumin seeds and fry bay leaf.  
  • Then add minced garlic, chopped onions and serrano peppers. Saute till the onions turn translucent.
  • Add the chopped tomatoes along with salt. Cook till they turn soft.Next, add and washed and chopped methi leaves. Mix and continue to saute it for a minute.
  • Add the rinsed toor dal, turmeric powder, paprika, and salt to this. Mix and add water to get the desired consistency.
  • Turn off the Instant Pot and close the lid. Select manual/pressure mode, keep the valve in sealing position. Pressure cook for 8 minutes. Release the pressure naturally and then open the lid.
  • Garnish with garam masala and chopped cilantro and mix it all together. Add water to get the desired consistency. You can also mash the toor dal a bit if needed.


  • Cook the toor dal separately in a pressure cooker first.
  • Add washed dal, water, salt, and half a teaspoon of turmeric powder into the cooker. Pressure cook it for 15 minutes or 3 whistles.
  • Open the lid after the pressure releases and mix and mash the lentils. Add water if it's too thick.
  • Heat vegan ghee in a pan. Temper cumin seeds and fry bay leaf.  
  • Then add minced garlic. Saute till the garlic releases an aroma. 
  • Then add the chopped onions and saute till they turn translucent. Add tomatoes and cook till they turn soft and pulpy.
  • Next, add split green chillies and the washed and chopped methi leaves. Mix and continue to saute it for 2-3 minutes.
  • Add boiled tur dal 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.


Do not substitute methi leaves with methi seeds. If using Kasuri methi instead, then use 1-2 tbsps as a garnish towards the end of the recipe and not as a main ingredient.
You can use any greens in this recipe. If you are unable to find fresh or frozen methi leaves, use spinach, kale, mixed greens, or even beet leaves.
You can also add 4-5 curry leaves and 1/2 tablespoons of ginger along with garlic. It will make this Dal more flavorful.
You can make Instant Pot Lentils stew thick or thin. Adjust the water accordingly. Add vegetable stock instead of water for more flavor.
This methi dal can be made in advance and stored in the fridge. It will stay good for 4-5 days. It can also be frozen.
It will thicken over time. Add water or stock to adjust the consistency while reheating.


Calories: 181.05kcal | Carbohydrates: 28.72g | Protein: 10.37g | Fat: 3.58g | Saturated Fat: 2.07g | Polyunsaturated Fat: 0.13g | Monounsaturated Fat: 0.21g | Sodium: 34.11mg | Potassium: 157.64mg | Fiber: 7.72g | Sugar: 3.02g | Vitamin A: 539.08IU | Vitamin C: 8.09mg | Calcium: 188.31mg | Iron: 2.45mg