Instant Pot methi dal step-by-step recipe with video and photos.
About this recipe
Methi dal is a hearty, wholesome, and healthy dal made with methi leaves (fenugreek leaves). This yellow dal is made using frozen greens and toor dal (arhar dal or pigeon pea). Made in an Instant Pot, this one-pot dal is a perfect way to eat greens. This budget-friendly vegan dhal is can be paired with either plain steamed rice or roti/chapati. There are many versions of making this dal. In my recipe here, I am making it in the South Indian style.
Fenugreek leaves are loaded with numerous health benefits. They are known to reduce blood sugar levels, lower inflammation, control blood pressure levels, and improve gut health. Fenugreek leaves are often given to lactating mothers as it is known to increase milk supply. This dal is one of the easiest ways to include this healthy vegetable in your diet.
I have earlier shared how to make methi rice using frozen fenugreek leaves. It pairs very well with a side of Bombay potatoes along with papad and curd chilli. Here is the recipe to make dal with it. Read on for ingredients, useful tips, and step-by-step instructions to make this easy yellow dahl that tastes perfect with Basmati rice.
Methi: Fenugreek leaves, frozen or fresh leaves can be used. See tips below on how to prep them.
Toor dal: I make this dish with toor dal or pigeon pea. Moong dal (yellow lentils can also be used).
Onion and garlic: I use pink or red onions here. Brown onions can also be used. Garlic is optional and can be skipped.
Spices: The spices I use here are mustard seeds, cumin seeds, dry red chili, hing, and turmeric powder.
Other ingredients: Tomatoes, green chili, curry leaves, and lemon/lime juice. Adjust the amount of green chili as per your preference.
Set the Instant Pot in saute mode and add oil. Add mustard seeds and let them splutter. Add cumin seeds, dried chili, hing, curry leaves, and garlic. Saute for a few seconds (steps 1,2).
Add onions and saute for 3-4 minutes (steps 3,4).
Add tomatoes, turmeric powder, salt, fenugreek leaves, green chili, and toor dal (steps 5-8).
Add 6 cups of water and mix well. Set the Instant Pot to pressure cook mode. Pressure cook for 8 minutes (steps 9,10).
Do a natural pressure release for 10 minutes, then do a quick release (step 11).
Open the lid and squeeze in the lemon juice. Mix the dal well and serve (step 12).
I am using frozen methi leaves; however, fresh leaves also can be used. Thaw the methi and squeeze out the water before using it. For fresh methi, clean the leaves and roughly chop the leaves. For every cup of frozen greens, replace it with 2 cups of fresh greens.
I make this dal using toor dal; however, moong dal (yellow lentils) can also be used. You can also use a mix of dals like moong, masoor, and chana dal.
You can make this dal on a stovetop pressure cooker. Follow this recipe and pressure cook for 3 whistles.
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For another easy recipe with kasuri methi, check how to make methi thepla in Rotimatic.
Click here to browse through my collection of Instant Pot lentil recipes.
This dhal can be paired with both steamed rice and roti/chapati. You can have it on its own too for a low-carb meal.
Any leftovers can be stored in the refrigerator for up to 5 days. Cool it completely and place it in an air-tight container before storing it. It is also freezer-friendly and can be frozen for up to three months. To reheat frozen dal, transfer it to a saucepan and add little water. Simmer on low heat for a few minutes.
First, defrost the frozen methi leaves. You can do this either by placing it on the counter for about an hour or leaving it in the refrigerator overnight. Next, squeeze out all the excess water from it. Methi leaves are ready to be used.
No. While methi leaves have a bitter taste, they do not taste bitter when cooked well. If you are unsure, sprinkle some salt on the chopped leaves and let them sit for 10 minutes. Squeeze out the water from it and then use it.
Yes. Follow this recipe and pressure cook for three whistles.
Click here for more Instant Pot recipes.
This Instant Pot methi dal is:
- healthy, delicious, and comforting
- very easy to make
- a perfect way to include greens in your diet
Instant Pot Methi Dal (Fenugreek Leaves Dhal)
- 2 cup toor dal pigeon pea lentils
- 1 cup fenugreek leaves frozen
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried chili
- ½ teaspoon hing (asafetida)
- 8-10 curry leaves
- 2-3 cloves garlic chopped
- 1 large onion chopped
- 1 large tomato chopped
- 1 teaspoon turmeric powder
- 1 green chili slit
- Salt to taste
- 2 tablespoon lemon juice
- 6 cups water
- Rinse the toor dal thoroughly in water and set it aside
- Set the Instant Pot in saute mode and add oil
- Add mustard seeds and let it splutter
- Add cumin seeds, dried chili, hing, curry leaves, and garlic. Saute few seconds
- Add onions and saute for 3-4 minutes
- Add tomatoes, turmeric powder, salt, fenugreek leaves, and green chili
- Add the toor dal and water
- Set the Instant Pot to pressure cook mode on high pressure
- Pressure cook for 8 minutes. Do a natural pressure release for 10 minutes, then do a quick release
- Open the lid and squeeze in the lemon juice
- Methi dal is ready to be served
Kayla DiMaggio says
This dal was so delicious! A total family favorite!
Giangi Townsend says
What a wonderful and healthy recipe. And love to be able to cook it in my instant pot, thank you.
filling and easy way to get my greens in
Such a delicious and easy recipe. Highly recommend this!
This dal is too good! I'm addicted!
where can i buy fresh fenugreek leaves? I tried to make this with dried ones and it was really tasty
Hi Nancy, if you are unable to fresh fenugreek leaves, you can also use frozen ones which are easily available in Indian grocery stores. Hope this helps.