How to make Methi Dal -

Tempered tuvar dal flavoured with fresh fenugreek leaves.

Sanjeev Kapoor

This recipe is contributed by Member dr. chitra phil.

Main Ingredients : Fenugreek leaves, Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)

Cuisine : Punjabi

Course : Dals and Kadhis

For more recipes related to Methi Dal checkout Methiwali Arhar Dal, Methi Palak Dal, Methi aur Arbi ki Kadhi, Methi Varan . You can also find more Dals and Kadhis recipes like bhinda ki kadhi Moong Aur Hare Lasun Ki Dal Bhindi Kadhi - SK Khazana Theeyal

Methi Dal

Methi Dal Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Methi Dal Recipe

  • Fenugreek leaves chopped 1/2 cup

  • Split pigeon pea (toor dal/arhar dal) boiled 1/2 cup

  • Oil 2 tablespoons

  • Cumin seeds 1 tablespoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Cloves 2

  • Asafoetida a pinch

  • Ginger grated 1 teaspoon

  • Green chillies crushed 2

  • Turmeric powder 1/2 teaspoon

  • Lemon juice 1/2 teaspoon

  • Salt to taste


Step 1

Heat oil in a non stick pan, add cumin seeds, fenugreek seeds, cloves and asafoetida.

Step 2

Saute till brown. Add ginger and green chillies. Mix well. Add the fenugreek leaves and saute for five minutes. Add little water and cover and cook for few minutes till soft.

Step 3

Add turmeric powder, lemon juice and salt. Mix well. Add the boiled dal and mix well.Boil for three to four minutes 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.