Methi Dal Fry Recipe
Wholesome and comforting, Methi Dal Fry blends the goodness of protein-packed dal and iron-rich fenugreek leaves. A simple yet flavorful North Indian dish perfect for rice or roti, and great for diabetics and health-conscious eaters.
Description
Methi Dal Fry
Servings: 1 bowl (approx. 250g) | Prep: 10 mins | Cook: 20 mins
Vegan
Gluten-Free
Iron-Rich
Diabetic Friendly
Stove Top
North Indian
104 kcal
Calories
6.1g
Protein
17.5g
Carbs
1.3g
Fats
4.2g
Fiber
1.15mg
Iron
18mg
Sodium
Note: Values are approximate for 100g per serving, calculated from USDA ingredient data.
🧄 Ingredients
- ¾ cup toor dal (split pigeon peas)
- 2 cups chopped methi leaves (fenugreek)
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1 tsp ginger garlic paste
- 2 green chilies, slit
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- Salt to taste
- 2 cups water
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing (asafoetida)
- 1 dried red chili
- Few curry leaves
- Fresh coriander to garnish
🍽️ Instructions
- Rinse toor dal well and pressure cook with 2 cups water, turmeric, and a drop of oil for 3–4 whistles. Mash and keep aside.
- Heat oil in a pan. Add mustard, cumin, hing, red chili, and curry leaves. Let them splutter.
- Add onions and sauté till soft. Stir in ginger garlic paste and cook until raw smell goes.
- Add chopped tomatoes, chili powder, garam masala, and salt. Cook till tomatoes turn mushy.
- Now add chopped methi leaves. Cook until wilted and fragrant.
- Pour in the cooked dal, adjust consistency with water if needed, and simmer for 5–7 minutes.
- Garnish with coriander and serve hot with rice or roti.
×
Ingredients
- ¾ cup toor dal (split pigeon peas)
- 2 cups chopped methi leaves (fenugreek)
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1 tsp ginger garlic paste
- 2 green chilies, slit
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- Salt to taste
- 2 cups water
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing (asafoetida)
- 1 dried red chili
- Few curry leaves
- Fresh coriander to garnish
Additional information
| calories | 100-120 |
|---|---|
| Carbohydrates | 15-20 |
| Cooking Method | Stove Top |
| Cuisine Type | North Indian |
| Diet Type | Anything, Gulten-Free, Iron-Rich, Veg, Vegan |
| Fat | 0-2 |
| Fiber | 4-6 |
| Health Goal | Digestion Support, Healthy lifestyle |
| Special Category | Kids Special |
| Prep Time | 10–30 mins |
| Protein | 4-6 |
| Taste / Flavor | Mild, Tangy |
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