Methi Dal | Moong Dal with Fresh Fenugreek
Methi dal is an excellent dal made similar to moong dal tadka but with the added twist of fresh fenugreek leaves. The fenugreek gives it a distinct aromatic and savory flavor with a slightly bitter note.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Indian
Keyword: dal, fresh fenugreek, methi dal
Servings: 4
Calories: 263kcal
Author: Puja
- 1 cup moong dal
- ½ cup chopped methi leaves packed
- 1 Tbsp ghee or oil
- 1 small onion finely chopped
- ½ cup tomato chopped (~1 medium)
- 5 garlic cloves thinly sliced
- ½ tsp Kashmiri chili powder
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- ½ tsp garam masala
- 1 tsp salt or to taste
- 1 green chili chopped
- ½ tsp lemon juice to finish
Tadka
- 2 tsp ghee
- ½ tsp Kashmiri chili powder
- ⅛ tsp hing asafoetida, optional
Rinse methi leaves 3-4 times to remove all sand. Pick out the leaves and tender stems. Chop finely.
Rinse dal at least 3 times until the water runs clear.
Heat ghee or oil on saute mode. Add cumin seeds. Let sizzle for a few seconds. Add onions and let soften. Add garlic and cook until garlic starts to turn golden.
Add tomatoes, turmeric, red chili powder, garam masala, and 2 tablespoons of water. Let cook until tomatoes are jammy and oil rises to the top, about 3 minutes.
Add green chilies, dal, and 2 1/2 cups of water. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes.
Mash with the back of a spoon a few times to cream the dal. Adjust consistency by adding water to get your desired thickness. Sprinkle with lemon juice.
Calories: 263kcal | Carbohydrates: 37g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 646mg | Potassium: 125mg | Fiber: 6g | Sugar: 3g | Vitamin A: 411IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 3mg