I am a huge methi fan and at every given chance, I try to catch up on all the methi eating I missed while in Kerala where methi leaves are almost unheard of (although fenugreek seeds are very much part of the cuisine).
Sometimes methi parathas are too much trouble because I am so darn lazy so I whip up this super easy methi dal. All you need to serve it is some steamed white rice and ghee. You can also check out some of my favourite recipes with methi or fenugreek leaves, especially the popular methi matar malai, methi pakoda, a very nice and easy evening snack, my favourite methi pulao recipe and methi leaves sambar which is my mom’s specialty. If you like methi, check out all my methi recipes here.
Methi Yellow Dal
Serves 2
Ingredients:
1 bunch of fenugreek/methi leaves
3/4 cup toor dal / tuvar dal
1/2 tsp tamarind paste or 1 tsp amchur / dried mango powder
3-4 green chillies, slit
1 tsp red chilli powder (optional)
A pinch of turmeric
Salt to taste
For tempering:
2 tsp oil
1/4 tsp mustard seeds
1/2 tsp jeera / cumin seeds
A pinch of hing / asafoetida / perungaayam
2 cloves garlic, sliced long
A few curry leaves
Instructions:
1. Pressure cook the toor dal in 2 cups water with chopped methi leaves, turmeric and green chillies until soft (about 4 whistles).
2. Once the pressure leaves the pan, set it back on moderate heat and add salt, chilli powder and amchur or tamarind paste. Bring to a slow boil. If the consistency is too thick, add some water when boiling. Once the ingredients all come together, remove from fire and set aside.
3. Heat oil for tempering and add all the items in the list to temper. When the mustard seeds start popping, dunk it all into the prepared dal and mix well.
Serve warm with rice and ghee or rotis.
your recipes are so good and wonderful, but i like ur photos the most. They make it more tastier. Very well done Nags..Really a healthy recipe. Where do u get fresh methi leaves or do u use the frozen one available in mustafa. I have never bought it, is the frozen one good??
i too am a huge methi lover…same recipe but usually make it with tomato instead of tamarind….tastes delicious!!!!
nice click..
Suhaina, Mustafa is the best place to buy fresh methi leaves. I haven't seen the frozen ones but you get fresh leaves in packets in their vegetable section (near the curry leaves and other herbs). Some of the leaves will be crushed and almost spoilt but we can easily pick out the good ones 🙂
This has comfort written all over it. And you are making this from the comfort of your home in India…just awesome.
Love the pic dear. I am hoping you are sending this to my event of Think Spice: Think Fenugreek 🙂
the dal looks so comforting Nags. Lovely click. have to get some methi leaves today. 🙂
Siri
such a bright looking dal. I always grow methi leaves either in a pot or in my front yard. methi leaves dal is a great idea. will make it soon.
looks perfect and delicious 🙂
Nice click..
What a lovely click!:-) Love the dal recipe, just like we make it at home. I haven't had this in a while, mostly been palak of late.