The Healthify Food Library

The Healthify Food Library

methi dal recipe



Methi Dal is a popular dish from Indian cuisine, combining the nutrients of dal (lentils) with the aromatic flavor and health benefits of methi (fenugreek leaves). The unique bitter-sweet taste of methi, coupled with the earthiness of lentils, makes it a hearty, filling meal. It's often enjoyed in winters, as methi is available in abundance during this season. A bowl of Methi Dal with steamed rice or roti makes a complete meal. It's a delicious and wholesome dish, rich in protein and fiber.

Get the best of both worlds - the taste you love and the health benefits you need - with methi dal recipe

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toor dal (split pigeon peas)

1 cup

chopped methi leaves (fenugreek leaves)

2 cups

onion, chopped


tomatoes, chopped


green chillies, slit



1 teaspoon

garlic paste

turmeric powder

1/2 teaspoon

cumin seeds

1 teaspoon

mustard seeds

1 teaspoon

hing (asafetida)


Salt to taste


2 tablespoons

Water as required



Step 1:

Rinse the toor dal under running water until the water runs clear. Add the dal, turmeric powder, and water to a pressure cooker and cook for 3-4 whistles or until the dal is cooked.

Step 2:

Heat oil in a pan, add the cumin seeds, mustard seeds, and hing. Once the seeds start to splutter, add the chopped onions and sauté until they are translucent.

Step 3:

Add the ginger-garlic paste and green chillies to the pan and sauté for a few minutes. Then add the chopped tomatoes and cook until they are soft.

Step 4:

Add the chopped methi leaves to the pan and cook for a few minutes until they wilt.

Step 5:

Add the cooked dal to the pan and mix well. Add salt according to taste and simmer for a few minutes.

Step 6:

Serve the Methi Dal hot with rice or roti.

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