How to make Methiwali Arhar Dal -

Arhar dal flavoured with frsh methi leaves and garlic cloves.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Fresh fenugreek leaves (methi) (ताज़ी मेथी)

Cuisine : Indian

Course : Dals and Kadhis


For more recipes related to Methiwali Arhar Dal checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Marwadi Gatte Ki Kadhi Upavasachi Amti Amti Matar ki Kadhi

Methiwali Arhar Dal

Methiwali Arhar Dal 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 : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methiwali Arhar Dal Recipe

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

  • Fresh fenugreek leaves (methi) chopped 1/2 medium

  • Salt to taste

  • Jaggery (gur) grated 1 teaspoon

  • Ghee 1 tablespoon

  • Garlic crushed 6 cloves

  • Asafoetida 1/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon


Step 1

Soak the dal in two cups of water for one hour. Drain. Pressure cook in three cups of water with turmeric powder and salt till pressure is released four times (four whistles).

Step 2

Open the lid when pressure reduces and mash the dal well. Add half cup of water and jaggery and bring to a boil. Heat ghee in a non stick pan, add garlic cloves and asafoetida and sauté till garlic turns a light brown.

Step 3

Add the methi and sauté for two to three minutes. Add the dal and red chilli powder and stir well. Adjust consistency if needed. 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.