Methi dal is a hearty and wholesome dal made with methi leaves (fenugreek leaves). This yellow dal is made using toor dal (arhar dal or pigeon pea). Made in an Instant Pot, this one-pot dal is a perfect way to eat greens. It can be paired with steamed basmati rice or roti/chapati.
My hearty and wholesome yellow dal recipe uses frozen greens and toor dal (arhar dal or pigeon pea). There are many versions of making this dal. In my recipe here, I am making it in the South Indian style. This dal is one of the easiest ways to enjoy this often-overlooked vegetable. Also, check out this recipe to make methi rice using frozen fenugreek leaves.
Why you will love this recipe?
Instant Potmethi dal is a wholesome dish with a comforting and satisfying eating experience.
- This methi dal fry recipe is budget-friendly, as it utilizes basic ingredients like lentils and frozen fenugreek leaves. Moreover, it is suitable for vegans and is naturally gluten-free.
Methi: Fenugreek leaves, frozen or fresh leaves, can be used to make methi dal. See tips below on how to prep them.
Toor dal: I make this dal with toor dal (split pigeon peas). Moong dal (yellow lentils) or masoor dal (red lentils) can also be used.
Spices: The spices I use here are mustard seeds, cumin seeds, dry red chili, hing, and turmeric powder.
See the recipe card for the full list of ingredients and quantities.
Step 1: Set the
Step 2: Add the chopped onions and saute for 3-4 minutes. The onions will soften and turn translucent (images 3 and 4).
Step 3: Add tomatoes, turmeric powder, salt, fenugreek leaves, green chilli, and tuvar dal/pigeon pea lentils (images 5-8).
Step 4: Add 6 cups of water and mix well. Set the
Step 5: Do a natural pressure release for 10 minutes, then do a quick release. Open the lid and squeeze in the lemon juice. Mix the dal well and serve (images 11 and 12).
I am using frozen methi leaves; however, fresh fenugreek leaves can also be used. Thaw the methi and squeeze out the water before using it. For fresh methi, clean the leaves and roughly chop the leaves. Replace every cup of frozen greens 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 mix dals like moong, masoor, and chana dal.
You can make this dal on a stovetop pressure cooker. Follow this recipe and pressure cook for three whistles.
You can add more or less water to adjust the consistency of the dal as per your preference.
What to serve with methi dal?
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. Transfer the frozen dal to a saucepan and add little water to reheat it. 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 taste bitter, 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.
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Methi Dal using Frozen Fenugreek Leaves (Instant Pot)
- 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