Methi Leaves Dhal

Infused with the earthy bitterness of fresh fenugreek leaves and the comforting creaminess of toor dal, Methi Leaves Dhal is a wholesome and flavorful Indian lentil dish perfect for lunch or dinner. This nutrient-rich recipe features an aromatic tempering of mustard and cumin seeds, garlic, and curry leaves, paired with the subtle heat of green chilies and red chili powder. Simmered to perfection, this dhal strikes a perfect balance of warming spices and hearty flavors, making it a perfect companion to steamed rice or buttery rotis. Packed with protein and essential nutrients, this one-pot recipe is easy to make and ready in just 45 minutes, making it a fantastic choice for a nourishing vegetarian meal. Whether for a weeknight dinner or a weekend indulgence, this dish is a must-try for lovers of Indian comfort food!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Toor dal (split pigeon peas)
• 1.5 cups Fresh methi leaves (fenugreek leaves), chopped
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 3 cloves Garlic cloves, minced
• 2 Green chilies, slit
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Red chili powder
• 0.5 teaspoons Mustard seeds
• 0.5 teaspoons Cumin seeds
• 1 Dry red chilies
• 1 pinch Asafoetida (hing)
• 8 leaves Curry leaves
• 2 tablespoons Vegetable oil or ghee
• 1 teaspoons Salt
• 3 cups Water
• 2 tablespoons Fresh coriander leaves, chopped (for garnish)

Directions

Step 1

Rinse 1 cup of toor dal under running water until the water runs clear. Soak it in water for 10 minutes while you prepare the other ingredients.

Step 2

In a pressure cooker, add the soaked dal, 2.5 cups of water, and 0.5 teaspoons of turmeric powder. Cook on medium heat for 3-4 whistles or until the dal is soft and easily mashable. Let the pressure release naturally.

Step 3

Heat 2 tablespoons of oil or ghee in a pan over medium heat. Add 0.5 teaspoons of mustard seeds and let them splutter.

Step 4

Add 0.5 teaspoons of cumin seeds, 1 dry red chili, and a pinch of asafoetida (hing). Stir for a few seconds until aromatic.

Step 5

Add 8 curry leaves, 2 slit green chilies, and 3 minced garlic cloves. Sauté for 1 minute until the garlic is golden and fragrant.

Step 6

Stir in 1 medium-sized chopped onion and sauté until it turns translucent.

Step 7

Add 1 medium-sized chopped tomato and a pinch of salt. Cook until the tomatoes soften and become mushy.

Step 8

Add 1.5 cups of fresh chopped methi leaves and sauté for 3-4 minutes until they wilt and reduce in volume.

Step 9

Stir in 0.5 teaspoons of red chili powder and mix well.

Step 10

Pour the cooked dal into the pan, along with 0.5 cups of water to adjust the consistency. Mix everything together.

Step 11

Add 1 teaspoon of salt (or to taste) and simmer the dhal on low heat for 5-7 minutes, stirring occasionally.

Step 12

Turn off the heat and garnish with 2 tablespoons of chopped fresh coriander leaves.

Step 13

Serve the Methi Leaves Dhal hot with steamed rice, roti, or your favorite flatbread. Enjoy!

Nutrition Facts

Serving size	1403.4 grams (1403.4g)

Amount per serving	% Daily Value*
Calories	1133

Total Fat 33.90g	43%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2461mg	107%
Total Carbohydrate 164.70g	60%
Dietary Fiber 41.10g	147%
Total Sugars 17.90g
Protein 54.40g	109%

Vitamin D 0IU	0%
Calcium 676mg	52%
Iron 14mg	80%
Potassium 4604mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 18.4%

Carbs: 55.8%