Methi Dal/ Lentils Soup with Fenugreek Greens

Methi Dal/ Lentils Soup with Fenugreek Greens

Methi Dal or Lentils with fenugreek leaves is a protein rich main course item. Its a popular dish in India. In methi dal lentils are cooked with greens of fenugreek (leaves). This is one of the best food for diabetic patients. Methi dal is easy to prepare and hardly takes 15 minutes if you have left over dal.

Other wise its a three step process.

  1. Pressurecook lentils for 2 – 3 whistles or till cooked.
  2. Saute fenugreek or methi leaves with onion, garlic and other spices.
  3. Mix cooked dal to the sauteed fenugreek and simmer for 5 minutes.

If you are making it fresh then pressure-cook the lentils along with leaves. I have taken yellow gram lentils for this recipe. You can change the type of lentils in your recipe. However this tastes great and equally healthier option.

If you like this dal try other dal recipes here!

  1. Dal Palak or Spinach Lentils
  2. Punjabi Dal Makhani
  3. Green Gram (Moong) Dal
  4. Whole Masoor Dal

So lets make methi dal for lunch or dinner.

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Methi Dal/ Lentils Soup with Fenugreek Greens
Methi Dal/ Lentils Soup with Fenugreek Greens
Print Recipe
Easy to make Indian main course recipe is made with lentils and fenugreek leaves. Lentils are pressure cooked and mixed with sauteed leaves.
  • CourseDal, Main Dish, Soups, Weightloss Recipe
  • CuisineIndian, North Indian
  • KeywordEasy Less than 30 minutes Recipe, Indian Dal, Low-carb Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
15 Minutes 10 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
15 Minutes 10 Minutes
Methi Dal/ Lentils Soup with Fenugreek Greens
Methi Dal/ Lentils Soup with Fenugreek Greens
Print Recipe
Easy to make Indian main course recipe is made with lentils and fenugreek leaves. Lentils are pressure cooked and mixed with sauteed leaves.
  • CourseDal, Main Dish, Soups, Weightloss Recipe
  • CuisineIndian, North Indian
  • KeywordEasy Less than 30 minutes Recipe, Indian Dal, Low-carb Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
15 Minutes 10 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
15 Minutes 10 Minutes
Instructions
Method I
  1. Wash dal properly and put in a pressure cooker. Add diced tomato and finely chopped methi leaves to it. Add turmeric powder & salt as per taste.
  2. Pressure-cook for 2 – 3 whistles. Then let it cool before opening the lid.
  3. Place a small pan on medium to low heat to make tampering. Put ghee or refined oil in it. Once the oil is hot put cumin seeds and let it crackle. Add a pinch of hing/ asafoetida. Put green chilli, red chilli and chopped garlic. Once garlic turns slight brown add coriander powder, chilli powder and immediately take out from the flame else the masala will get burnt. Then put the tadka in cooked dal and close the lid so that the flavour will be added to dal.
  4. Garnish with finely chopped coriander leaves and serve hot with chapatti or rice.
Method II
  1. Wash dal properly and put in a pressure cooker. Add diced tomatoes, turmeric powder & salt as per taste.
  2. Pressure-cook for 2 – 3 whistles. Then let it cool before opening the lid.
  3. Heat a small pan on high flame. Add ghee or refined oil. Once the oil is hot put cumin seeds and let it crackle. Add a pinch of hing/ asafoetida. Put green chilli, chopped onion & garlic.
  4. Once garlic turns slight brownand onion becomes translucent, add chopped methi leaves. Saute for 2 minutes on high flame. Add 1/2 tsp salt. Add coriander powder, chilli powder and cook for another 5 minutes till leaves are cooked soft.
  5. After the leaves are cooked well, add dal to the kadai. Mix well & simmer for another 5 minutes. Add chopped coriander leaves.
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