Methi Dal

5 from 5 votes

This garlicky methi dal, an Indian dal with fresh fenugreek leaves, is both delicious and nourishing. Aromatic fenugreek leaves are cooked with two kinds of lentils, tomatoes, peanuts and lots of garlic.

Prep Time15

Cook Time25

Total Time40

Course: Side

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 149kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Pressure cooker
Saute pan or saucepan

Ingredients

½ cup toor dal (split pigeon peas, also called toor dal or arhar dal)
½ cup moong dal (yellow split mung beans)
1 bunch methi greens (or 3 cups frozen methi leaves. See prep instructions for fresh methi in recipe FAQs. Chop the methi leaves fine.)
½ teaspoon turmeric
1 green chili pepper (like jalapeno or serrano, slit down the middle)
1 bulb garlic (about 12 cloves, peeled and left whole)
½ cup raw peanuts
1 teaspoon avocado oil or any neutral oil
1 small onion (chopped)
¼ teaspoon asafetida or hing (hing)
2 teaspoon tamarind paste
2 medium tomatoes (finely diced)
Salt to taste
2 tablespoons cilantro (finely chopped, for garnish)

Instructions

Place the lentils in a pressure cooker, Instant Pot liner or saucepan. Cover with two inches of water. Stir in turmeric.
Add the chopped fenugreek leaves or methi, peanuts and garlic to the pressure cooker. Stir, then pressure-cook for three whistles or for 10 minutes in the Instant Pot. Release naturally or manually after 10 minutes.
In a pot or saucepan heat the oil over medium-high heat. Add asafetida and mustard seeds. When the mustard seeds sputter, add onions. Add a pinch of salt and saute until the onions soften.
Add tomatoes and mix. Saute for a couple of minutes. Then add the cooked lentils and methi.
Stir in tamarind, add salt to taste. Bring to a boil, lower heat and simmer 10 minutes.
Add more water as needed to thin out the methi dal. Check salt. Garnish with cilantro and serve hot.

Nutrition