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Methi Yellow Dal / Fenugreek Leaves in Yellow Dal Recipe

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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).

Methi Yellow Dal Recipe
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.

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  1. I am sure you'd another sambar/dal recipe with Methi leaves (u know the one where in u add the lemon juice)….I think that recipe is missing in this new design of website…Pls update it, its my fav…

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  2. Its a maharashtrian recipe..we always do this at home..the only thing is we do tadka first n then add coocked methi n dal to it and we also add little bit of jaggery to it.

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  8. Hi Nags,

    lovely nad easy preparation of methi dal…i have seen over 20 varations of this one dish already…thats the beauty of indian cooking…Lovely click and i love the little ramekin..

    Shobha

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  10. I love Methi Dhal. Since we donot get many green leaves that we usually get in India, I make it a point to cook Methi often.

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  17. 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 🙂

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  18. 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??

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  19. i too am a huge methi lover…same recipe but usually make it with tomato instead of tamarind….tastes delicious!!!!

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  23. 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.

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  25. 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.

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