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!
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Recipe Information
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)
Instructions
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.
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.
Heat 2 tablespoons of oil or ghee in a pan over medium heat. Add 0.5 teaspoons of mustard seeds and let them splutter.
Add 0.5 teaspoons of cumin seeds, 1 dry red chili, and a pinch of asafoetida (hing). Stir for a few seconds until aromatic.
Add 8 curry leaves, 2 slit green chilies, and 3 minced garlic cloves. Sauté for 1 minute until the garlic is golden and fragrant.
Stir in 1 medium-sized chopped onion and sauté until it turns translucent.
Add 1 medium-sized chopped tomato and a pinch of salt. Cook until the tomatoes soften and become mushy.
Add 1.5 cups of fresh chopped methi leaves and sauté for 3-4 minutes until they wilt and reduce in volume.
Stir in 0.5 teaspoons of red chili powder and mix well.
Pour the cooked dal into the pan, along with 0.5 cups of water to adjust the consistency. Mix everything together.
Add 1 teaspoon of salt (or to taste) and simmer the dhal on low heat for 5-7 minutes, stirring occasionally.
Turn off the heat and garnish with 2 tablespoons of chopped fresh coriander leaves.
Serve the Methi Leaves Dhal hot with steamed rice, roti, or your favorite flatbread. Enjoy!
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 17.9 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4604 mg | 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.
