Methi Dal Fry Recipe – Dhaba Style

Methi Dal Recipe | Methi Dal Fry | How to Make Dal Methi Fry with detailed photo and video recipe. A healthy, tasty, nutritious, fiber-rich, and protein-packed dal recipe cooked with fenugreek leaves and pigeon pea lentils. It is commonly served with hot steamed rice, jeera rice or pulao recipes, rotis, and chapati for lunch and dinner. It can be an ideal herb-based dal compared to the traditional monotonous plain dal fry & Tadka.

Methi Dal Recipe | Methi Dal Fry | How to Make Dal Methi Fry with step-by-step photo and video recipe. A simple and healthy dal recipe that can be prepared frequently for daily meals like lunch and dinner. It is typically prepared with just toor dal and fresh methi leaves, but it can be easily extended with a combination of moong dal or masoor dal to make it more premium. Further methi leaves are bitter by nature, but taste great when cooked with lentils and spices.

There are myriad variations to this traditional and simple methi dal fry recipe. The variation completely depends upon the region and each state of India. One such popular variation is Menthu Kura Pappu or Menthi Kura Pappu from Telugu cuisine or Andhra cuisine. In Andhra style, it is typically cooked with mixed dal of toor dal and yellow moong dal. This is specifically shared with steamed rice or jeera rice which makes it a perfect combo meal. Whereas in western India it is popularly known as methu nu dal which is a combination of masoor and toor dal. To be honest, this recipe was shared by my friend Devaki Bapat-kher, Maharashtra version with kokum. but I have kept it simple with tomatoes.

While there aren’t many complicated steps in this Methi Dal Fry Recipe, yet I would like to share some tips and recommendations. Firstly, if you do not prefer the bitterness of methi leaves, soak it in warm salt water for 15 minutes and then squeeze it. I do not recommend this step as you would be losing all the nutrition. Secondly, I have added tomatoes and onion combinations, similar to other dal recipes. However, kokum juice or even tamarind juice can be added as an alternative to tomatoes. Lastly, you can prepare the same recipe with frozen methi leaves, but fresh leaves taste better. Also, finely chop the leaves to blend them smoothly with the lentils.

Finally, I would like to highlight my other Dal Recipe Collection with this post on the Methi Dal Fry Recipe. It includes Dal Fry, Dal Tadka, Chana Dal, Dhaba Style Dal, Dal Makhni, Masoor Dal, Lemon Rasam, Panchamel Dal, Mango Dal, and Palak Dal Recipe. further do visit my other recipes collection with this post like,

• Sambar Recipes Collection
• Rasam Recipes Collection
• Chutney Recipes Collection

Amout Methi Dal

An extremely simple and easy dal recipe made with a combination of fresh fenugreek leaves and toor dal. In other words, Methi Dal Fry is an extension of the popular Dal Fry or Dal Tadka recipe with the goodness of fresh methi leaves. It can be an ideal semi-thick gravy curry, that can be easily served with either rice, roti, or any type of flavored rice to make a complete meal. The preparation is very simple and is made by adding finely chopped leaves to the cooking process.

There are different ways the simple Methi Dal Fry recipe can be made, but the most common combination is the toor dal and fresh methi leaves. This can also be extended by adding different types of lentils like toor, moong, masoor, and urad dal. However, the best combination is moong and toor dal with fresh methi leaves are ideal. Also, the same recipe can be made with dried fenugreek leaves, but it may not be as effective as the fresh leaves.

Video Recipe

Recipe Card for Methi Dal Fry

How to Make Methi Dal Fry with Step-by-step Photos

1. Firstly, finely chop 1 bunch methi and keep it aside.
   
2. In a large kadai, heat 2 tbsp oil, 1 tsp mustard, 1 tsp cumin, pinch hing and a few curry leaves. Splutter the tempering.
   
3. Add 1 onion and saute until the onion softens slightly.
   
4. Now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and saute until the spices turn aromatic.
   
5. Furthermore, add 2 tomato and saute until the tomato softens.
   
6. You can add ½ cup water, cover and cook until the tomato turns soft and mushy.
   
7. Now add in finely chopped methi and saute for a minute.
   
8. Add 1 cup toor dal, 1 tsp salt and water as required to adjust the consistency as required.
   
9. Get to a rolling boil making sure to adjust the consistency.
   
10. To prepare the tempering, heat 2 tbsp ghee, add 10 cloves garlic and fry well.
    
11. Fry until the garlic turns golden brown.
    
12. Keeping the flame on low add a pinch chilli powder and 1 dried red chilli. Mix well.
    
13. Pour the tempering over the dal and mix well.
    
14. Finally, enjoy Methi Dal Recipe with hot steamed rice topped with ghee.
    

Notes

• Firstly, if you are adding tamarind then adjust the amount of tomato depending on sourness.
• Also, adding garlic tempering is optional, however, it elevates the flavour.
• Additionally, I have not used green chilli in this dal recipe. You can reduce the amount of chilli powder and green chilli.
• Finally, Methi Dal Recipe tastes great when tempering is poured and made with ghee.