A delicious protein packed dish made with lentils, fenugreek leaves, spices and herbs. Serve it with rice or roti. Instant pot & stove top instructions included.

Recipe Snapshot

  • Prep time: 2 minutes
  • Cook time: 30 minutes
  • Total time: 32 minutes
  • Yield: 2
  • Category: Side
  • Cuisine: Andhra

Ingredients

  • ½ cup dal ((skinned split pigeon peas /toor dal))
  • 2 tablespoons moong dal ((optional))
  • 1½ cups water
  • 2 cups methi leaves ((fenugreek leaves) roughly chopped)
  • ¾ cup tomato ((deseeded & chopped))
  • 1 to 2 green chili ((adjust to taste, leave out for kids))
  • ½ teaspoon salt ((adjust to taste))
  • ⅛ teaspoon turmeric
  • 1 lemon (or a small piece of unripe mango or tamarind or amchur powder)
  • 1½ tablespoon Ghee (or oil)
  • ½ teaspoon cumin seeds (/ jeera)
  • ¼ teaspoon mustard seeds
  • 1 sprig curry leaves ((optional))
  • 1 pinch hing ((asafoetida, optional))
  • 2 garlic cloves (crushed)
  • 1 dried red chili (broken (optional))
  • ¼ teaspoon Kashmiri red chili powder ((leave out for low heat, adjust to taste))
  • ¼ teaspoon garam masala ((optional, read notes))

Method

Stovetop methi dal

  1. Add dal to a pot or pressure cooker. Rinse it very well.
  2. Pressure Cooker Method: Add water, turmeric, tomatoes and chili. If using dried or fresh unripe mango, add few pieces.
  3. Pressure cook for 2 whistles. If cooking in a separate bowl, place it in the cooker and pressure cook for 4 whistles. If cooking in Instant pot, Press the pressure cook button & set the timer for 10 minutes.
  4. Without Pressure Cooker: Pour water and bring it to a rolling boil. Reduce heat and cook on a medium heat until the lentils are almost tender, adding more hot water if required. Add tomatoes, turmeric and chilli. Cook until the tomatoes break down & the lentils are soft.
  5. While the dal cooks, pluck methi leaves and add them to a large pot filled with water. Rinse them and discard the water. Repeat rinsing and drain.
  6. When the dal is cooked, mash it with the back of a ladle, if you like smooth dal.
  7. Pour ghee or oil to a small hot pan.
  8. Add cumin, mustard, red chili. When they begin to splutter add hing, curry leaves and garlic.
  9. When the curry leaves turn crisp, add the methi leaves & fry until they wilt off completely. Turn off and add the red chili powder and garam masala (optional).
  10. Add salt & the tempered methi leaves to the dal. If the methi dal is too thick pour some hot water and simmer for 2 to 3 mins. Taste test and adjust salt and garam masala. If you want it more hot, you can mash the green chilies in the dal.
  11. Let the dal cool down slightly and squeeze the lemon juice. Serve methi dal with rice, phulka or mudde.

Instant pot methi dal

  1. Press saute button on the Instant pot and pour ghee or oil to the inner pot / steel insert.
  2. Then add mustard, cumin, red chilli & garlic. When the spices pop, add curry leaves and hing.
  3. Add methi leaves and green chillies. Saute for a minute.
  4. Press cancel button & then add tomatoes, dal, turmeric, red chili powder and salt. If you have small kids, leave out the red chili powder or reduce the quantity.
  5. Pour 2 cups water and deglaze the pot by scrubbing the bottom of the pot with a spatula.
  6. You can also keep a trivet in the pot and place your rice bowl over it.
  7. Secure the Instant pot with the lid & position the steam release handle to sealing.
  8. Press the pressure cook button (high pressure) and set the timer to 10 minutes.
  9. When the IP is done wait for the natural pressure release. If you want you may add garam masala.
  10. If the dal is too thick stir in some hot water. Taste test and add more salt if required. Squeeze some lemon juice.
  11. Serve methi dal with rice or roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.