Methi Dal (Lentils Soup with Fenugreek Greens)
This is an easy dal recipe with sauteed methi or fenugreek leaves. This is vegan, gluten-free and delicious in taste.
Servings: 4 Servings
Equipment
Ingredients
- 2 cups methi leaves clean, chopped
- 1 cup moong dal or red lentils
- 1 medium tomato Diced
- 1 onion finely chopped
- 3 - 4 tbsp vegetable oil or ghee
- 1 tsp cumin seeds
- 1 - 2 dry red chili optional
- 1 tsp asafoetida or hing
- 1 green chili finely chopped
- 5 - 6 garlic cloves minced
- ¼ tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp chilli powder or paprika
- salt as per taste
- 2 tbsp coriander leaves
Instructions
Method I
- Heat oil in a pressure cooker or large pot.
- Add cumin seeds and let splutter completely.
- Add chopped garlic (generous amount), onions, green chili and saute till translucent.
- Next, add the diced tomatoes and saute till the tomatoes turn tender.
- Then add hing and other ground spices and salt to it. Toss to mix all. Hing adds a nice strong flavor to these lentil recipes indeed.
- Then add chopped methi or fenugreek leaves. Saute for a minute.
- Next, add washed lentils to the cooker or the large pot.
- Add water to it as needed. After that close the lid and cook for 2 - 3 whistles in a manual pressure cooker.
- Or simmer in the pot for 10 - 15 minutes or till the lentils are cooked completely. Keep the flame low to medium and cover while simmering. You can also use an Instant Pot and cook for 5 minutes on high pressure.
Method II
- Heat oil in a pan.
- Once the oil is hot, add cumin seeds and hing. Let the seeds crackle completely.
- Add minced garlic, green chilies, and chopped onions, and saute till translucent.
- Add tomatoes followed by salt. When tomatoes are tender, add the ground spices. Stir them nicely.
- Once the masala is cooked and starts releasing oil on the sides, add chopped leaves.
- Cook on low flame for 5 - 6 minutes or till the leaves are cooked soft and tender.
- Next, add the cooked dal or leftover dal. Stir nicely mixing everything.
- Add ¼ cup water if required and then simmer on low heat for another 3 - 5 minutes.
Additional Tempering
- You can also add an additional tempering or tadka to the dal in the end.
- For additional tadka, heat a small pan. Add oil or clarified butter.
- Once the oil is hot, add some more minced garlic, and cumin seeds and let them crackle and the garlic starts to change color.
- Turn off the heat and to the pan add red chili powder or paprika.
- Mix once and then pour in the tempering into the methi dal. This tadka is optional though.
- In the end, add finely chopped coriander leaves. Serve hot.