Methi dal is an earthy, savoury dish flavoured by yellow lentils (toor dal) and fresh fenugreek leaves. The texture contrast of the creamy mild dal with the bitterness of the fenugreek makes a very tasty and nutritious dish. A classic recipe, methi dal is made with soft-cooked lentils simmered with a tempering of mustard seeds, cumin, garlic, and curry leaves. Fresh methi leaves add an excellent flavour and a bright green colour to the dal. A dash of turmeric, red chilli powder, and a tang of lemon juice brighten up this dish. It's hearty, full-flavoured, and perfect, just as it is with steamed rice or roti. This methi dal recipe is not only a delight but also one that is loaded with health benefits. Fenugreek leaves contain iron, vitamins, and antioxidants in abundance. The lentils are a good source of protein and fibre. Together, they constitute a healthy, well-balanced meal, which helps digest, keeps the heart healthy, and regulates blood sugar. Methi dal is an easy, customisable dish with your choice of spices, meaning methi dal can be whatever you want - a comforting weeknight dinner or a nutritious side dish.

• 1 cup methi leaves
• 1 cup toor dal
• 1/2 tsp turmeric powder
• 3-4 tbsp cooking oil
• 1 tsp cumin seeds
• 1 onions
• 1/2 inch ginger
• 5-6 garlic
• 2-3 green chillies
• 1-2 dry red chillies
• 1 tomato
• 1/2 tsp red chilli powder
• 1 pinch hing
• Salt
• 1/2 tsp garam masala

• Wash the arhar dal in cold running water until the water runs clear.
• In the pressure cooker, put the washed and drained dal along with 2.5 cups of water and half a teaspoon of turmeric powder.
• Close the pressure cooker. Allow it to cook for about 3-4 whistles until the dal is cooked soft and through.
• Use a large pan or kadhai and heat 3-4 tablespoons of oil or ghee over medium flame.
• Once the oil is hot, add one teaspoon of cumin seeds and let it sizzle for some seconds.
• Then, add some finely chopped ginger and garlic and saut until fragrant and golden.
• Add finely chopped onions into it and roast until the onions turn golden brown.
• After the onion is roasted, add 2 to 3 slit green chillies and 1 to 2 dry red chillies broken into pieces to add spice and aromas to the oil.
• Once the chillies are soft, put a finely chopped tomato in the pan.
• Let this fry until it breaks down and softens to a saucy base.
• Once done, add half a teaspoon of red chilli powder or cayenne pepper to deepen the spice content of this dish.
• Add hing (optional) and chopped fenugreek leaves.
• Methi leaves will soften soon.
• Stir-fry methi for 2-3 minutes until it is wilted and gets well mixed with the tempering.
• Now add the cooked arhar dal to the pan. You need to add about 1 to 1.25 cups of water, adjusting the consistency of the dal to see how thick or thin you prefer it to be.
• Stir the dal well, ensuring the fenugreek and the spices mix well within the dal. Bring to a gentle simmer and cook another 5-6 minutes so all the flavours can mingle.
• Add some garam masala to finish it off in style.
• Methi dal is now ready for serving.
• This methi dal recipe blends the bitterness of fenugreek leaves with the rich flavours of lentils, creating a nutritious and comforting dish.