Methi Dal using Frozen Fenugreek Leaves (Instant Pot)

5 from 51 votes

Methi Dal using Frozen Fenugreek Leaves (Instant Pot)

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).

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 186kcal

Author: Shilpa Kerur

Equipment

Instant Pot

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

I am using frozen methi leaves; however, fresh methi 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. 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.

Nutrition