How to make Masoor Dal Methi -

Masoor dal cooked with fresh fenugreek leaves.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Whole red lentils (sabut masoor) (साबुत मसूर), Fresh Fenugreek Leaves

Cuisine : Indian

Course : Dals and Kadhis

For more recipes related to Masoor Dal Methi checkout Lentils With Spinach, Restaurant Style Lahori Dal. You can also find more Dals and Kadhis recipes like Chana Dal in Coconut Gravy Cholar Dal Dali Ambat Dal Kali Mirch

Masoor Dal Methi

Masoor Dal Methi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Masoor Dal Methi Recipe

  • Whole red lentils (sabut masoor) soaked 2 cups

  • Fresh Fenugreek Leaves leaves separated 1 bunch

  • Oil 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Green chilli chopped 1

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 1 tablespoon

  • Tomatoes 2 medium

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Dried mango powder 1/2 teaspoon

  • Bhuna masala 100 grams

  • Salt to taste

  • Tamarind paste 1 teaspoon


Step 1

Heat oil on a non-stick pan, add cumin seeds and sauté till fragrant. Add green chilli, ginger, garlic and sauté for 1-2 minutes. Grind tomatoes into a fine purée and add to the pan and sauté for 5-6 minutes.

Step 2

Add red chilli powder, turmeric powder, dried mango powder and fresh fenugreek leaves and sauté for a minute or two.

Step 3

Add bhuna masala and sauté for a minute. Add red lentils and 4 cups water and mix well. Add salt and mix. Cover and cook for 10-12 minutes.

Step 4

Add tamarind paste and mix well. Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.