Tuesday, March 26, 2013

Dal Methi

1 cup toor dal
½ cup methi (fenugreek) leaves
1 green chilli, slitted
1 onion, chopped
1 large tomato chopped
1 tablespoon garlic, chopped
½ - 1 teaspoon chili powder
½ teaspoon cumin seeds
¼ teaspoon mustard seeds
1 sprig curry leaves
2 dried chilies    
¼ teaspoon turmeric powder
tamarind,a small lemon size ,soaked in water and mashed well to extract the pulp
2 tablespoon oil
  • Pressure cook dal with salt and turmeric powder.
  • Pour 2 tablespoon oil in a pan.
  • Splutter mustard seeds, cumin seeds, curry leaves and dried red chilies,green chilies and give a good stir.
  • Add chopped onion and garlic and stir until the mixture turns translucent.
  • Add chopped tomatoes and keep sauteing until the tomatoes are mashed well and oil starts separating.
  • Add chili powder and salt if required.(I added chili powder to make it more spicy and colorful)
  • At this stage add methi leaves and mix well for 1-2 minutes and off the flame.
  • Add this methi mixture and tamarind pulp to the cooked dal and boil for a minute.
  • Serve hot with rice/ chapathi.       


  1. Hi guys!!! I tried this recipe and it turned out awesome.. Since i was in shortage of methi,i tried it with dried kasuri methi and d result was excellent... thanks for the wonderful recipe..But wanted to make u guys notice d fact that the tamarind pulp and the green chilli mentioned in the ingredients is not mentioned anywhere in d preparation.. so kindly do add dat..Expecting more time saving recipes like dis... Gr8 job!!

    1. Thanx a lot for your wonderful comments and thasnx for bringing the above to our notice..We have corrected our recipes accordingly......


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