"Fresh fenugreek leaves folded into creamy lentils, topped with crackling hot tadka = heaven"
Lentil & Fenugreek Stew (Methi Dal)
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Prep time 10mins
Cook time 40mins
Serves or Makes: 2
Recipe Card
ingredients
For the Lentil and Fenugreek Stew
- 2 cups toor dal (split pigeon peas), soaked for at least 1 hour, then rinsed well
- 6 cups water
- 1 teaspoon turmeric
- 1/2 teaspoon hing (asafoetida)
- 1 teaspoon Kosher salt
- 3 cups fenugreek leaves, bigger stalks removed, chopped coarsely
ingredients
For the Tadka
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies
- 1 teaspoon urad dal
- 10 curry leaves
Method
For the Lentil and Fenugreek Stew
Step 1
In a large pot, add the dal along with the water, turmeric, hing and salt. Cook on a medium-low flame until tender, about 20 minutes.
Step 2
Then add the fenugreek leaves, stirring to incorporate. Cook to another 20 minutes or so, or until the consistency is creamy but not too thick.
Step 3
Serve with rice.
For the Tadka
Step 1
In a small pan, heat the oil, then add all the other tadka ingredients. Fry for a minute or so, then pour over the dal just before serving.