Methi dal is a protein-rich lentil side dish that is an easy and healthy side dish you could make in under 30 minutes!
Fenugreek leaves or methi leaves are one of the healthiest green leafy vegetables and hold numerous benefits, especially in cleansing our intestines. You could include them in your diet by adding them to dal, parathas, curry, pakoda, and so on.
This recipe for methi dal is uncomplicated, thanks to pressure cooking! You simply need to pressure-cook a few ingredients, mash them, and season them, and it’s ready to eat!
Read on to know how I make this delicious dal!
Tip: To make the process quicker, always prep methi leaves the previous night and store them in the refrigerator.
Methi Dal
A protein-rich side dish made with methi leaves, toor dal, onion, tomato, tamarind, and garlic and seasoned with spices.
Pressure Cooking
- 1 ½ cup toor dal
- 3 cups water
- 2 medium bunches methi leaves (with or without stem) (thoroughly washed and chopped )
- 2 garlic cloves (ponded or minced)
- 1 medium red onion (diced )
- 1 large tomato (diced )
- half of a small lime-sized tamarind
- ½ tsp turmeric powder
- 1 tbsp red chili powder (or as per taste)
- salt to taste
Seasoning
- 2-3 tbsp peanut oil (or any cooking oil)
- ¼ tsp mustard seed
- ½ tsp cumin seeds
- 5-6 curry leaves
Add all the ingredients under the pressure cooking section into a pressure cooker.
Pressure cook on medium heat for 6-7 whistles or until all the ingredients have been well-cooked.
Allow the pressure to release naturally. Gently mash the dal and keep it aside.
Seasoning: Heat oil in a cooking pot on medium heat.
Add mustard seeds, and cumin seeds and allow them to pop and sizzle. Then add curry leaves, and allow them to splutter.
Pour the seasoning over dal and stir to mix.
Serve healthy and delicious methi dal with rice, quinoa, or millet, or enjoy it by itself like a soup.
For an Easy Spinach dal recipe, click here
Swaadista 
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