Methi daal recipe

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Bitter Methi or fenugreek greens are a family favorite and are good for health. The fried garlic Tadka imparts robust flavor to this thick and creamy daal.


  • 1 cup split yellow pigeon peas (toor daal) cooked
  • 1 cup fresh methi/ fenugreek greens chopped
  • 1 Tbsp oil
  • 1 tsp mustard seeds
  • Pinch of hing or Asafetida
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
  • ½ tsp goda masala optional
  • 1-2 Tbsp jaggery or sugar
  • Salt to taste
  • For the tadka or flavored oil
  • 6 Tbsp oil
  • 7-8 garlic cloves whole
  • 2 tsp mustard seeds
  • ½ tsp hing or Asafetida
How to Make It
  1. Heat oil in a wok. Add mustard seeds and let them pop. Add Asafetida, turmeric, cayenne and the methi greens.
  2. Fry for a while and cook with a lid on for 5-10 minutes. Add the toor daal and mix well.
  3. Add water to get desired consistency. Season with salt and jaggery/ sugar and bring to a boil.
  4. Simmer for 5-10 minutes. For the Tadka or Flavored oil Heat the oil in a small wok.
  5. When oil is about to smoke, add the mustard seeds and Asafetida. Immediately add garlic and let it turn light brown.
  6. Switch off heat and remove from the gas stove or burner.
  7. To Serve
  8. Ladle the Daal in serving vessel or plate.
  9. Spoon some of the garlic oil on top carefully getting a bit of mustard seeds and garlic.
  10. Serve with roti or rice as part of an Indian meal.

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