Methi Dal or fenugreek lentil curry is a delicious dish made in most Indian households. The combination of lentils and methi leaves brings out a unique flavor that is hearty and comforting. Packed with proteins and fiber, this dish is healthful and satisfying. It is traditionally served with rice or roti and makes for a wholesome meal. This dish is especially popular in the states of Andhra Pradesh, Karnataka, and in the north of India.
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1 cup
2 cups
1
1
1/2 teaspoon
1 teaspoon
Rinse the Toor dal thoroughly and soak it for 15-20 minutes.
In a pressure cooker, combine the soaked Toor dal, chopped fenugreek leaves, chopped tomatoes, green chillies, turmeric powder, red chilli powder, and salt. Add enough water to cover the ingredients.
Pressure cook for 4-5 whistles or until the dal is cooked.
In a pan, heat oil. Add cumin seeds, mustard seeds, asafoetida, dry red chillies, and curry leaves. Let them crackle.
Pour this tempering over the cooked dal and mix well.
Serve the Methi Dal hot with steamed rice or roti.