Methi Dal

5 from 5 votes

A creamy, simple dal flavored with methi or fenugreek leaves, tomatoes and a few spices.

Prep Time30

Cook Time30

Total Time1

Course: Side

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 104kcal

¾ cup tuvar dal (split pigeon peas, also called toor dal or arhar dal)
¾ cup masoor dal (pink lentils)
2 bunches of methi leaves (or 3 cups frozen methi leaves. If using fresh, trim out the tough stems and roots and wash really well. If there is one surefire way to make methi unappetizing, it is to leave the grit in. Chop the leaves fine.)
½ teaspoon turmeric
1 teaspoon grated ginger
2 green chili peppers (like jalapeno or serrano, slit down the middle)
8 large cloves garlic (minced. You can cut down the garlic but it's really yummy with the methi)
2 teaspoon tamarind paste
2 medium tomatoes (finely diced)
1 teaspoon avocado oil or any neutral oil
1 teaspoon mustard seeds
Salt to taste

In a pressure cooker, combine the dals, methi leaves, turmeric, ginger and green chillies. Bring the cooker to pressure and cook for 10 minutes (not all pressure cookers are the same so check your manufacturer's directions). If you don't have a pressure cooker, you can cook this in a sturdy pan on the stovetop. Cover the ingredients with water, bring to a boil, turn the heat down, and simmer about 30-40 minutes or until the dal is well-cooked and mushy and the leaves are tender.
In a small saucepan, heat the oil.
Add the mustard seeds and, when they sputter, add the garlic. Saute over medium-low heat until the garlic turns light blonde.
Add the chopped tomatoes. Saute a couple of minutes or until the tomato breaks down just a little.
Add the garlic and tomato mixture to the dal, along with the tamarind paste and salt to taste. Bring the dal to a boil and let it cook, for about 5 minutes. If the dal is too thick, add water.
Turn off and serve hot over some rice or with rotis.