Methi Dal/ Lentils Soup with Fenugreek Greens

methi dal

Methi Dal/ Lentils Soup with Fenugreek Greens

Methi Dal

Methi Dal 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.

This is one of my winter special recipe. In winter season we get abundant green leafy vegetables. and methi or fenugreek leaves are the one. If you are staying in metros like Mumbai, you may get all vegetables in every season. But we get more fresh ones in their respective season. That’s why they are cheaper than other season.

I love to make dishes with seasonal specialities. e.g. sarson ka saag (mustard leaves) and bathua saag (pig weed)are available only during winters season (even in Mumbai). So I try to make my dishes from such vegetables. Read my sarson ka saag, palak paneer, bathua raita recipe which are from my winter collection. Similarly carrots and peas have distinctive taste in seasonal varieties. I’m yet to complete my next batch of winter special recipes like gajar halwa, lauki halwa and peas soup recipe for my blog.

If you are looking for more methi recipes, read methi aloo fry, methi moong fry, methi matar pulao, methi paratha or thepla, methi palak kadhi.

easy and quick lentils soup

How to make methi dal?

Methi dal is one of my favorite dishes of methi greens. This is a comfort food and an one pot dish. You can make this as main course with roti, or rice. Or you can make it as a soup for those chilled winter nights. This is easy to prepare indeed.

Three step process for methi dal recipe:

  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 (yellow moong dal) 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

  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.

Methi Dal/ Lentils Soup with Fenugreek Greens

Easy to make Indian main course recipe is made with lentils and fenugreek leaves. Lentils are pressure cooked and mixed with sauteed leaves.
Prep Time10 mins
Cook Time15 mins
Resting time10 mins
Total Time35 mins
Course: Dal, Main Dish, Soups, Weightloss Recipe
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Dal, Lentil Soup, Low-carb Recipe
Servings: 4 Servings
Author: daintykitchen


  • 1 1/2 cup Methi Leaves Washed & chopped
  • Salt as per taste
  • 1/4 tsp Turmeric powder
  • 1 Medium Tomato Diced
  • Ghee/ Oil – 3-4 Tbsp
  • Cumin seeds – 1 tsp
  • Red Chilli – Dry 2-3
  • Coriander Powder –2tsp
  • Chilli Powder 1 tsp
  • Garlic – 5-6 buds crushed
  • Green Chilli- 1- 2 sliced/ chopped


Method I

  • 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.
  • Pressure-cook for 2 – 3 whistles. Then let it cool before opening the lid.
  • 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.
  • Garnish with finely chopped coriander leaves and serve hot with chapatti or rice.

Method II

  • Wash dal properly and put in a pressure cooker. Add diced tomatoes, turmeric powder & salt as per taste.
  • Pressure-cook for 2 – 3 whistles. Then let it cool before opening the lid.
  • 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.
  • 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.
  • After the leaves are cooked well, add dal to the kadai. Mix well & simmer for another 5 minutes. Add chopped coriander leaves.


Methi Dal
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Bathua Raita | How to make Bathua Raita

Bathua Raita

Bathua Raita | How to make Bathua Raita | North Indian Style

How to make bathua raita

Bathua is a leafy vegetable and generally available abundantly during winter season only. These are commonly known as pigweed, lamb’s quarters, meldem, goosefoot. This is extensively cultivated and consumed in North India. Bathua is used in many dishes like bathua paratha, bathua bhaji, bathua poori, bathua raita, bathua dal, bathua curry etc. All recipes are equally easy to make.

What is raita?

Raita is one of the staple Indian condiment made from curd. We can mix other vegetables or fruits to give it a twist and this adds different flavor to the dish. Salt and other spices are enhance the flavor of curd. Cumin seeds and asafoetida plays major role in these raita.

What are different types of raita we can make?

Basic vegetable raita has cucumber, onion, tomatoes. Add grated carrots and make carrot raita. Add grated and boiled bottle gourd and make lauki raita. Or add fruits and make sweet fruits raita. If you don’t want any vegetable, then add boondi to make boondi raita. This is one versatile side dish and It’s one best side dish that always completes our menu.

Raita is always a compulsory kind of dish for me. Let it be lunch or dinner, raita makes my meal complete. I do try to make variety raita. I even like coriander raita. If you are feeling very lazy to make anything then just add salt and dry roasted cumin seeds. This plain raita is also perfect. I love to add hing to my raita always for that extra something which enhance the flavour of it without any vegetable or fruits.

How to make Bathua Raita?

Let’s coming back to bathua raita, this is my winter special raita. Since bathua is available only during winter season, I try to make this almost daily.

The best thing about making raita is, they are very easy to make and takes less than 5 minutes to make. Follow the steps below to make this raita.

1: So the first thing to do is clean and wash them thoroughly for 3 – 5 times.

2. Boil it for 3 – 4 minutes in a pot or pressure cook for 1 whistle.

3. Remove from hot water and wash it in cold water and squeeze out lightly.

4. Transfer the content to a blending jar. Add 2 cloves of garlic and green chilli (optional)

5. Blend it to puree.

6. Add hung curd or thick curd and whisk for 5 seconds.

7. Bathua Raita is ready

8. Season it with salt, dry roasted cumin seed (crushed roughly). Use black salt

Bathua Raita

Well to make butter milk or chaas, add 1 cup water. Adjust salt and cumin seeds.

Bathua Raita Recipe

Bathua raita is made from bathua leaves (pigweed). The leaves are boiled and mixed with curd and other spices. Blend well and raita is ready in 5 minutes.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: Indian
Keyword: Leafy Vegetables, Low-carb Recipe, North Indian Food, Raita and chaas
Servings: 4 People


  • 1 bunch Bathua leaves
  • 1 cup Hung Curd/ Thick Curd
  • 1 tsp Cumin seeds
  • 1/2 tsp Rock salt
  • 1/4 tsp Asafoetida (hing)


  • Clean and wash leaves thoroughly.
  • Boil them for 3 minutes till they are soft.
  • Strain out with help of a strainer or colander.
  • Transfer to a blender. Add garlic and green chilli.
  • blend to a paste or just use a mortal and pastel and make coarse paste.
  • Add curd and whisk once.
  • Heat a tawa or pan, dry roast cumin seeds, hing, rock salt till cumin seeds are fragrant and crackled.
  • Remove from heat and crush it roughly.
  • Season prepared raita with this coarse crushed cumin seeds powder mix. Mix well. 
  • To make chaas or butter milk add 1 cup water and mix well. Adjust seasoning.


Add rock salt/ black salt in place of regular salt.
Also using pressure cooker will increase cooking time. Leaves are very soft and can be cooked in open vessel in 3 - 4 minutes.
Wash it with cold water after removing from hot water to stop excess cooking and to retain color.
Adding a pinch of hing always enhances the taste. So u can add to raita. But it's optional. If you don't like you can skip adding hing.

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Bathua Raita
Bathua Chaas
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Methi Paratha | Methi Thepla

Methi Paratha

Methi Paratha | Methi Thepla

Methi Paratha
Methi Paratha/ Methi Thepla

This is one of the most common and popular dish in North India. Its not only healthy but also easy to make. This is good food for toddlers and kids. My kid loves this paratha. So I keep them in his tiffin box. In this way kids will get the goodness of fenugreek leaves to your kid. Methi paratha goes best with raita, plain curd, tomato sauce or any curry. You can serve them with tea/ coffee in breakfast or tea time as snacks. It’s also called as Thepla in Gujrat. Unlike aloo paratha they are very light and healthy.

Methi or fenugreek is light bitter in taste. But I love that bitterness blended with other spices while making any preparation. This is one of the excellent food for diabetic patient. All bitter vegetables are like a boon to diabetic patients. They keep balance and reduces blood sugar level. But be careful in cleaning the leaves thoroughly before using any leafy veggies.

Also read Stuffed Bitter Gourd Fry, Keto ridged stir fry, Bottle Gourd Curry & Grated Bottle Gourd Stir Fry , Ivy gourd stir fry, Parwal curry, Doi Potol for diabetic Patients.

Try other similar parathas like Lauki Paratha, Aaloo Paratha, Paneer Paratha, Onion Paratha, Aloo Kachori.

Read more methi recipes like methi aloo fry, methi dal, methi matar pulao.

Methi Paratha

Methi Paratha is one of the healthier breakfast option in North Indian Cuisine. its main ingredient is Fenugreek leaves.
Prep Time5 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Kids Special, Main Dish, Roti & Paratha
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks, Kids recipes
Servings: 4 People
Author: daintykitchen


  • Wheat Flour- 1 cup
  • Salt as per taste
  • Water – As required
  • Methi – 1 bowl Finely chopped
  • Refined Oil/ Ghee – 6-8 tbsp
  • Green Chilly – 2 finely chopped
  • Coriander Powder – ½ tbsp.
  • Red Chilli Powder – ½ tbsp.
  • Turmeric powder – a pinch


  • Take a mixing bowl. Add finely chopped methi leaves, green chilli, salt, coriander powder, red chilli powder and mix it well.
  • Add 1 cup of flour and one tbsp oil to the mixture. Add water slowly to make a dough consistency. Knead well and make soft dough and keep aside for 5 mins. After 5 mins make medium size balls.
  • Then roll out the balls evenly into circle with help of rolling pin.
  • Heat a pan on high to medium flame and place the rolled paratha on it. When the base is slightly cooked flip it to the other side to get it cooked.
  • Add ghee or refined oil on top side. Then again flip it and apply ghee on the other side.
  • Flip again once or twice to cook it properly on both sides.
  • Now take out the paratha and serve with extra butter/ makhhan and curd/ raaita/ pickle or any curry of your choice.
    Methi Paratha

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