Methi dal is an authentic Indian dal recipe with fenugreek leaves, that’s comforting and so easy to prepare. It is made with toor dal, fresh fenugreek leaves, garlic, onion, tomato, chilies, and seasoned with spices.
Fenugreek leaves, also known as methi leaves, are among the healthiest leafy greens and offer numerous benefits. You can easily incorporate them into your diet by adding them to dishes such as dal, parathas, curries, and pakodas.
This recipe for nutritious methi dal is straightforward, thanks to pressure cooking. You simply need to pressure-cook a few ingredients, mash them, season the mixture, and it’s ready to serve!
I hope you try this recipe and love it as much as my family does!
Methi Dal in Pressure Cooker
Ingredients
Seasoning/Tadka:
- 1 tbsp cold-pressed coconut oil or any cooking oil of choice
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 dried red chili
- a few curry leaves
- a pinch of hing
Others:
- 2 cloves of garlic
- 2 green chilies (optional)
- 1 small onion sliced
- 1 and half medium tomato sliced
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper powder
- 1 tbsp kashmiri red chili powder (or to taste)
- 1 cup toor dal (200g approximately) thoroughly rinsed
- 1 bunch methi leaves or fenugreek greek
- 2.5 cups water
- salt
Instructions
- Prep fenugreek leaves: Separate the leaves from the stalk and soak the leaves in salt water for 3-4 minutes. Discard the water and rinse the leaves 3-4 times. You can include the stalks as well if you like. Personally, I like to add the stalks too but only the thin ones. Rinse the stalks too a couple of times.Then roughly chop the leaves, and finely chop the stalks. Set them aside.
- Heat oil in a pressure cooker on medium heat. Add mustard and cumin seeds, split red chilies, curry leaves, and hing.
- Add chopped garlic and onion, and sauté for 2 minutes, until the onion is translucent.
- Add sliced tomatoes, salt, turmeric powder, and kashmiri red chili powder, stir for a few seconds. Then cover and cook on low heat until tomatoes soften.
- Add rinsed toor dal.
- Add rinsed and chopped fenugreek leaves and the stalks.
- Add water and allow the water to come to a boil on medium heat. Then cover the pressure cooker lid and cook until 5-6 whistles or until the lentils are soft and well-cooked. Turn off the heat.
- Once the pressure releases naturally, gently mash the dal, adjust salt and consistency if necessary.
- Serve healthy and delicous methi dal with brown rice or whole wheat rotis, with a tsp of ghee and papad on the side. Enjoy!
If you tried this recipe, let me know how you liked it by leaving a comment below or tagging a picture of your preparation on Instagram @swaadista
Happy cooking, happy eating!
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