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Methi Dhal

Methi Dhal
While on a walk yesterday with my friend Zaneta we popped into our local Asian shop for a quick look. I bought 3 different kinds of green leaves; they looked so nice and fresh. They were priced at €1.50 each but I managed to haggle the shop keeper down to €1. Fenugreek was one of the leaves, it has a pungent smell, and although I’ve used its seed before as a flavour enhancer I had never actually cooked the leaf.  I Googled some recipes and decided to make the Methi Dhal from the Chef in you. I made it for lunch to have with rice and Okra. It was so good, especially with some ‘achar’. Unbelievably good in fact. Myself and Thomas definitely over ate!!

Methi Dal – Fenugreek Leaves Dal

Prep Time: 15 minutes

Cook Time: 30 minutes

Number of servings: 6

Per Serving 286 calories

Fat 8 g

Carbs 45 g

Protein 17 g



1 cup Yellow split peas

3/4 tbsp Turmeric

3 tbsp Oil

To taste Salt

1 Onion chopped

1 cup chopped tomatoes

3 cloves of garlic crushed

3/4 tbsp cumin powder

3 cups Methi/Fenugreek leaves roughtly chopped


  1. Wash the split peas and put them in the pressure cooker with salt, turmeric and 1 tbsp of oil. Close the lid tight and pressure cook it for about 10 -15 minutes or 4-5 whistles. 
  2. In the meantime. Wash the methi leaves and cut the stem and pick the leaves. 
  3. In a different saucepan, heat the remaining oil. Fry the onions until soft. Add the chopped tomatoes, garlic and cumin and cook for about 5 minutes. 
  4. Add the methi leaves and cook until leaves are reduced in volume. 
  5. Add the cooked Spilt peas and simmer for another few minutes or until everything is mixed together. 
  6. Check the seasoning and serve with rice, naan or rotis.
Fenugreek Leaves-002
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