Moth Beans Dal with Fenugreek (Methi Matki)

"A super healthy and nutritious dish with all the goodness of fenugreek leaves and moth beans. Use a pressure cooker or instant pot for faster cooking."
-- @sarchakra
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  • Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 5

Recipe Card

Moth Beans Dal with Fenugreek Leaves


  • 1 cup moth beans
  • 1 cup fenugreek leaves (fresh or frozen)
  • 2 tbsp oil
  • 1 chopped tomato
  • 2 tsp garlic paste
  • 1 tbsp ginger
  • a pinch of Asafetida
  • 1 tbsp coriander powder
  • 2 tsp red chili powder
  • salt
  • 1 tbsp turmeric
  • 1 bay leaf
  • 1 tsp garam masala powder
  • 6 curry leaves


  • Step 1

    Soak moth beans at least an hour in water. Discard the soaked water and add fresh water along with salt and turmeric and a bay leaf. Cook in the press cooker or a heavy buttoned pan till done. Set aside.

  • Step 2

    Heat oil in a pan. Add asafetida followed by garlic paste and cook a few seconds. Add ginger and tomatoes. Cook for a few minutes till the oil floats. Add chopped fenugreek, coriander powder, garam masala powder, red chili powder and cook covered till the fenugreek is cooked. This should take about 5-6 minutes. Add cooked dal and cook for a further 5-6 minutes. Turn the heat off. Keep it covered. Notes: If using fresh fenugreek leaves, wash thoroughly a few times till completely clean. Discard the stems and chop finely. Otherwise you can use frozen fenugreek straight from the freezer. Slightly increase the cooking time.



  • 1 tbsp ghee
  • 1 tbsp cumin seeds
  • 6 curry leaves
  • 4 red chilies
  • 1 tsp mustard seeds

  • Step 1

    In a separate pan, heat 1 tbsp ghee. Put in cumin seeds, mustard seeds, curry leaves and red chilies. Let it cook a few seconds till aromatic. Pour tadka on the daal. Serve hot with chapati, roti or rice.

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