Methi Daal, i.e. lentils cooked with fresh fenugreek leaves and seasoned with a simple tempering using minimum spices, is an absolutely delicious lentil preparation which goes extremely well with just some piping hot steamed rice or say even with roti or naan!

Fenugreek which is high on the nutrition quo when combined with all the more healthy, daal/lentils obviously creates an extremely nutritious dish! Using literally, the barest of spices in the preparation enhances the flavour of the fenugreek/methi in the daal as well as it’s aroma, taking this simple dish altogether to another level!

For some more such delicious daals, do take a look at the following recipes too…..

  1. Nutri Daal Fry
  2. Udupi Sambar
  3. Daali Toay
  4. Daal Tadka
  5. Varan
  6. Daalichi Aamti
  7. Daal Fry
  8. Moong Daal Fry

Here’s the recipe for the delicious Methi Daal….

Prep Time : 25 min

Cooking Time : 15 min

Serves : 4

Cup Used :200 ml


  • 1/2 cup Skinless Split Pigeon Peas (Toor/Arhar Daal)
  • 2 cups Fresh Fenugreek Leaves (Alongwith it’s tender stems)
  • 8 Small Garlic Cloves
  • 1/2 cup Finely Chopped Onions (1 Medium Sized Onion)
  • 1/2 cup Finely Chopped Tomatoes (1 Medium Sized Tomato)
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Spicy Red Chilli Powder…. To Be Adjusted As Per Preference
  • 1/2 tsp Kashmiri Red Chilli Powder…. Optional
  • Salt To Taste
  • 2 tbs Oil (For Tempering)


  1. To make Methi Daal, soak the skinless split pigeon peas in sufficient water for about an hour.
  2. Next, after the stipulated time rinse it well thrice and drain.
  3. Add the turmeric powder and water upto the level of the daal and set aside.
  4. Rinse well the fenugreek and chop finely. Add it to the daal and pressure cook for about 8-9 whistles on high heat.
  5. Open the lid only after the pressure releases naturally and slightly mash the daal with a ladle.
  6. In a pan, add the oil for tempering. As it heats up, add the crushed garlic and saute for about a minute.
  7. Add in the chopped onions and saute till translucent.
  8. Next, add the red chilli powders and chopped tomatoes and saute till they soften.
  9. To this, add the mashed daal and water as required to get a medium thick consistency.
  10. Add salt to taste and heat it till it reaches a boil.
  11. Switch off the flame and set aside for a while to allow all the flavours to assimilate well.
  12. Serve this delicious methi daal with some piping hot steamed rice or even some tandoori roti or Garlic Butter Naan!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! šŸ˜ƒ


    1. Fresh Fenugreek is available in India mainly in the winters almost till the end of summers. We make stir fry vegetables, chicken curry called methi murg (its on my blog), daal i.e. lentils, parathas (flatbread) using fresh methi. In the rainy season nowadays, even though it’s sometimes available, we do not cook it nor any other leafy greens. 2 types of fresh Fenugreek is available… One normal variety & one which is very tiny. The leaves are dried and sold & we call it Kasuri Methi (Dried Fenugreek) here. It’s powdered and used in tandoori marinades, Makhani gravies, and in Mutton and chicken gravies too. Again this dried version is also used in making various parathas (flatbread). All recipes using fresh as well as the dried one are on my blog! šŸ˜Š

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