Methi Daal

4 from 1 vote

A yummy and a healthy side dish that goes well with chapatis and rotis. It can be served with plain boiled rice and mutton fry. Methi leaves are added to it for that added freshness of healthy greens in lentils. The colour looks lovely too and tastes super delicious. Happy Cooking!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Served AsDinner, Lunch
Servings 6


  • Red lentils or dhuli masoor daal 200 gms
  • Fenugreek or methi leaves 350 gms
  • Salt 1 tsp
  • Onions chopped 2
  • Tomatoes chopped 2
  • Turmeric 1/2 tsp
  • Green chillies chopped 3
  • Red chilli powder 1 tsp
  • Ghee 2 tbsp
  • Garam masala 1 tsp
  • Coriander seeds crushed 1 tsp
  • Curry leaves 7-8
  • Asafoetida 1/8 tsp
  • Coriander leaves chopped 1/4 cup


  • Wash and soak red lentils in 2 cups of drinking water for about 15 minutes. Meanwhile heat ghee in a cooking pot on a low heat.
  • Add curry leaves and chopped green chillies along with the crushed coriander seeds and asafoetida. Saute all for a few seconds and then add chopped onions.
  • Saute until they are light pink in colour. Add chopped tomatoes and fenugreek leaves along with turmeric and red chilli powder.
  • Add salt and cover with a lid. Leave it undisturbed for 10 minutes. Now add soaked lentils along with the water.
  • Mix well and allow it to simmer on medium high heat for 10-12 minutes. See to it that it is soft yet firm. Serve it hot garnished with garam masala and freshly chopped coriander leaves.


As red lentils get cooked easily there is no need to pressure cook them. And also soaking them just for a few minutes prior to cooking will be enough. Keep a watchful eye while it’s cooking so that it doesn’t become too soft or mushy.

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4 from 1 vote

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Zeenath Amaanullah
Zeenath Amaanullah

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