Methi Dal is a simple dish of yellow lentils (tur dal) and fresh methi (fenugreek leaves), gently spiced with fresh ginger, garlic and garam masala powder. A bowl of methi dal with steaming hot rice and ghee spells comfort food in every possible way!
I’m a big fan of anything methi – fenugreek greens or vendhaya keerai in Tamil or Menthya soppu in Kannada. If you follow my blog regularly, you might already know of my love for these fenugreek greens.
Other Indian Methi recipes
Methi na Dhebra – Sorghum based flatbread using methi leaves – Gujarat
Methya Matvadi Palya – another methi and lentil dry curry style preparation from Karnataka
Methi na Thepla – Methi leaves and whole wheat flour based rotis
Lentils are one of the best pairings with greens. You can add spices of choice, greens of your choice and eat it with roti or rice. In a thinned down version, it even makes a hearty soup, and a one bowl lunch if you add some cooked barley or millet grains to it.
While Dal Palak or dal with spinach is a more popular version, methi adds a unique flavour to any dish it features in, and this dal recipe is no different. Each time I have cooked methi dal for family or friends, they have relished every bit of it.
Beginner cook tip: Watch my video on how to presure cook tur dal.
Also try this ever popular recipe on my blog – Lasooni Dal Palak