Dal Methi Fry is one of the 5 easy to cook Dal recipes from our cookbook which can be made yummier according to your personal taste. Also called Methi Dal, this recipe is made with fresh methi leaves (fenugreek leaves) and Rentio Toor Dal. If you like savoring lentils, you can also use a combination of two dals like Toor Dal, Moong Dal, and Masoor Dal as per your likings.
Let’s have a look at some interesting facts of the major ingredients used in the recipe: Interesting Facts
- A variation of this recipe is known as Menthu/Menthi Kura Pappu in Telugu or Andhra cuisine
- Methi is rich in iron, copper, vitamin C, potassium, fiber, and manganese
- Methi is used in Ayurveda medicines as it aids in health problems in women and promotes breast milk supply
- Methi gives relief in inflammation and improves blood sugar as well as reduces digestive problems
Let’s have a look at the recipe now.
- 2 Cups Rentio Toor Dal (cooked)
- 1 Bunch Methi/Fenugreek leaves (chopped)
- 1 Tomato (finely chopped)
- 1 Onion (finely chopped)
- 4 Garlic Clove (finely chopped)
- Few Curry Leaves
- Water (as required)
- ½ tsp Kashmiri red chili powder
- 2 Dried Red Chilies
- 2 Green chilies (slit)
- ¼ tsp Turmeric
- 1 tsp Cumin Seeds/Jeera
- 1 tsp Mustard Seeds
- 3 tsp oil
- Salt to taste
- Heat oil in a pan and add mustard seeds, cumin seeds, dried red chili, Hing and curry leaves. Allow this to splatter.
- Add garlic cloves and sauté it until golden.
- Now add onion and green chili and sauté well.
- Add 1 tomato and sauté it until it is soft and mushy.
- Add turmeric, chili powder, and salt to the mixture and sauté it for a minute.
- Then add a bunch of chopped methi and sauté it until methi leaves shrink.
- Lastly, add 2 cups of cooked Toor Dal and adjust the consistency with water
- Allow it to rest covered and simmered for 5 minutes
And your Dal Methi Fry is ready! Serve it hot with a dollop of pure ghee with steamy hot rice, jeera rice or pulao made with premium basmati rice, roti or chapati for lunch or dinner.
- You can cut down the bitterness of methi leaves by soaking it in warm salt water for 15 minutes and then squeeze it before using.
(Note: this step may eliminate the nutrition of methi)
- A combination of dals can be used if you want a creamier texture
- Adding garlic, kokum juice or tangy tamarind juice will make the recipe finger- licking than usual ones
- Besides Dal Methi Fry, you can try Methi Bhaji, Lentil Soup with Methi, Methi Baingan, Aloo Methi and Methi Pulao as alternatives