Methi Dhal

08 Jun
Methi Dhal

When it comes to comfort food for the Indian palate, what can me more comforting than a Dhal with rice or rotis. Dhal can be made a bit more interesting with just the addition of a vegetable or even just an interesting “tadka”. Here we are using methi to make the dhal stand out in flavor and taste and make a comforting dish even more comforting.

we made the methi pulao earlier, this is just another way to use the methi.



Tuvar dhal                                              –              1 cup

Onions                                                     –              1 no

Tomatoes                                               –              1 no

Fresh methi leaves                             –              ½ bunch

Red chilli powder                                 –              1 tsp

Turmeric powder                                 –              ½ tsp

Dhaniya-jeera powder                      –              1 tsp

Green chillies                                        –              3-4 nos

Ginger-garlic paste                             –              1 tsp

Salt                                                            –              to taste

Oil                                                              –              1-2 tsps

Ghee                                                        –              1 -2 tsps



Pressure cook the dhal for 4-5 whistles. Mash the dhal and keep separately.

Heat a tsp of oil in a pan, add jeera and let it crackle. Add the onions and wait for them to become slightly pink in colour. When the onions are done, add the ginger-garlic paste and sauté till the raw smell of the ginger-garlic goes.  Add the green chillies and fry well. Now, add the tomatoes and fry till they get soft. When they are done, add the washed, cut and cleaned methi leaves and mix it well with the tomatoes. Add the chilli powder, turmeric powder, dhaniya-jeera powder, wait for the oil to separate, which means the masalas are cooked. Now add the mashed dhal and water, depending on the consistency you want and let it cook for 3-4 mins. Remove from heat and pour into serving dish.

For the final tadka, heat ghee in a small pan and add a pinch of jeera and ¼ tsp of chili powder and pour over the top.


Serve hot, either with roti’s or rice.


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Posted by on June 8, 2014 in Dhals


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