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    Home » Recipes » Main Course

    Instant Pot Methi Dal (Fenugreek Leaves Dhal)

    Published: Oct 27, 2021 · Modified: Mar 30, 2022 by Shilpa · This post may contain affiliate links · 8 Comments

    Jump to Recipe Jump to Video
    5 from 19 votes
    Methi dal is a hearty, wholesome, and healthy 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. This vegan dhal can be paired with either steamed rice or roti/chapati.
    instant pot methi dal

    Instant Pot methi dal step-by-step recipe with video and photos.

    Jump to:
    • About this recipe
    • Ingredients
    • Step-by-step instructions
    • Useful tips
    • FAQs
    • Bonus
    • Recipe card
    • Comments

    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.

    instant pot methi dal

    Ingredients

    ingredients to make methi dal

    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.

    Step-by-step instructions

    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).

    saute onions.

    Add tomatoes, turmeric powder, salt, fenugreek leaves, green chili, and toor dal (steps 5-8).

    add tomato and other ingredients.

    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).

    pressure cook.

    Useful tips

    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.

    You may also like:

    1. Vegetable sambar.
    2. Bottle gourd dal in Instant Pot.
    3. Mango dal.
    4. Mysore rasam.
    methi dal served with steamed basmati rice.

    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.

    FAQs

    What to serve with methi dal?

    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.

    How to store leftover 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. To reheat frozen dal, transfer it to a saucepan and add little water. Simmer on low heat for a few minutes.

    How to use frozen methi?

    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.

    Will methi leaves make this dal bitter?

    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.

    Can I make this dal in a stovetop pressure cooker?

    Yes. Follow this recipe and pressure cook for three whistles.

    instant pot methi dal served with steamed rice

    Click here for more Instant Pot recipes.

    Bonus

    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.

    Recipe card

    Instant Pot methi dal.

    Instant Pot Methi Dal (Fenugreek Leaves Dhal)

    Methi dal is a hearty, wholesome, and healthy 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. This vegan dhal can be paired with either steamed rice or roti/chapati.
    5 from 19 votes
    Print Pin Rate
    Author: Shilpa
    Course: Main Course
    Cuisine: Indian
    Servings: 8
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes

    Ingredients

    • 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

    Instructions

    • 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

    Video

    Notes

    See the tips section above for useful tips to make this dish.
    Nutrition Facts
    Instant Pot Methi Dal (Fenugreek Leaves Dhal)
    Amount per Serving
    Calories
    186
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    0.3
    g
    2
    %
    Trans Fat
     
    0.01
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Sodium
     
    60
    mg
    3
    %
    Potassium
     
    105
    mg
    3
    %
    Carbohydrates
     
    28
    g
    9
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    265
    IU
    5
    %
    Vitamin C
     
    27
    mg
    33
    %
    Calcium
     
    42
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Kayla DiMaggio says

      November 01, 2021 at 10:19 am

      5 stars
      This dal was so delicious! A total family favorite!

    2. Giangi Townsend says

      November 01, 2021 at 11:08 am

      5 stars
      What a wonderful and healthy recipe. And love to be able to cook it in my instant pot, thank you.

    3. nancy says

      April 04, 2022 at 6:36 pm

      5 stars
      filling and easy way to get my greens in

    4. Daniela says

      April 17, 2022 at 10:34 am

      5 stars
      Such a delicious and easy recipe. Highly recommend this!

    5. Lisa says

      April 17, 2022 at 6:17 pm

      5 stars
      Delicious!

    6. Katie says

      April 18, 2022 at 8:43 am

      5 stars
      This dal is too good! I'm addicted!

    7. nancy says

      April 18, 2022 at 5:07 pm

      5 stars
      where can i buy fresh fenugreek leaves? I tried to make this with dried ones and it was really tasty

    8. Shilpa says

      April 18, 2022 at 5:23 pm

      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.

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