A methi dal is one of the most delicious ways to enjoy the incredible health benefits of methi, or fresh fenugreek leaves, an aromatic leafy green that’s eaten all around India. Cooks outside India are familiar with kasoori methi, or dried fenugreek leaves, used in recipes like vegan butter chicken or vegan dal makhani, or with fenugreek seeds, small, hard seeds that have a bitter, maple-syrup-like flavor and that are used in recipes like dosa and idli. The dried leaves, prized for the unique flavor they add to north Indian dishes, are used more as an herb or a seasoning, adding a slightly bitter undertone to spicy dishes. But in India, fresh fenugreek leaves are sold in large bundles by vegetable sellers and they are treated as a vegetable. Methi leaves are valued for their amazing flavor and aroma, which enhances nearly any recipe you add them to. You can cook them in curries like this creamy methi matar malai, add them to parathas or pakoras, or steam them with rice. Here in the United States, methi can easily found at any Indian store and some Asian stores. It looks a bit like watercress, with small, oval, vibrant green leaves and long, slender roots. If you aren’t already familiar with it, it is a vegetable well worth looking for and adding to your diet with tasty recipes like this methi dal. You can also find frozen methi in the refrigerated section of the Indian grocery store, and it works perfectly in this methi dal recipe! I’ve shared with you so many Indian dal recipes over the years, including this simple and absolutely fantastic easy, everyday dal recipe, which I call the “best dal” because it really is that. This methi dal is also a family favorite, and one that my darling son, Jay, loved. I hope you will love it too.
Why you will love this recipe
Nourishing. Methi leaves are among the healthiest greens you can eat. They are great for your respiratory, circulatory and digestive systems, and they contain a ton of vitamins and minerals. This is a super healthy dal recipe to serve to your family. Delicious. Methi leaves have a distinct aroma and flavor and they add so much yummy flavor to this simple dal. Easy recipe. If you have a pressure cooker or Instant Pot, you will need just minutes to make this methi dal. Allergy-friendly. The methi dal is soy-free and gluten-free and it can easily be made nut-free by leaving out the peanuts.
How to make methi dal (step-by-step process)
Serving suggestions
With basmati rice or jeera rice. With roti or paratha. With a simple vegetable side dish like Bombay potatoes, sauteed okra, or a spicy side like baingan bharta or bhindi masala.
Storage instructions
Refrigerate: Store the dal in the fridge in an airtight container for up to four days. Freeze: Freeze in a freezer-safe container for three months. Reheat: Thaw and reheat in saucepan or microwave. Thin out with water if needed and check salt before serving.
More delicious Indian dal recipes
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