Methi Dal
A nutritious, slightly bitter, and wholesome lentil soup with fresh fenugreek leaves. A weekday staple that is ready in under 40 minutes and packed with goodness.
35 mins
Time
Easy
Difficulty
4 people
Serves
Method
- 1
Pressure cook toor dal with 3 cups water and 1/2 tsp turmeric for 3-4 whistles until soft. Mash lightly.
- 2
Heat ghee or oil in a pan. Add cumin seeds, mustard seeds, and dried red chilies.
- 3
Once seeds splutter, add a pinch of asafoetida (hing).
- 4
Add chopped tomatoes and cook for 5-6 minutes until mushy.
- 5
Add coriander powder, red chili powder, and remaining turmeric. Cook for 2 minutes.
- 6
Add fresh methi leaves and sauté for 3 minutes until slightly wilted.
- 7
Pour in the cooked dal, add salt, and simmer together for 5-8 minutes.
- 8
Finish with a squeeze of lemon juice. Serve hot with steamed rice.
Ingredients
- 1 cup toor dal (split pigeon peas), rinsed
- 1 cup fresh methi (fenugreek) leaves, roughly chopped
- 2 medium tomatoes, chopped
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 dried red chilies
- 1/4 tsp asafoetida (hing)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- Salt to taste
- Fresh lemon juice to taste