Fenugreek Dal – Methi Toor Dal

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Last Updated on December 14, 2020 by Chef Mireille

Methi Dal


Fenugreek Dal – Methi Toor Dal serves the base of comfort food Indian style and easily makes a complete meal with rice or quinoa and raita.

 

For some reason, the combo meals with many different labor intensive components like yesterday’s Pav Bhaji were the only options that were coming into my head. After completing two of the posts for this week’s BM and still having one more to do in a busy week, I kept on changing what the third one was going to be. I switched from some Trinidad classics like Shark & Bake or Doubles and then went back to India with Samosa Chaat, yet one of the simplest combo meals was eluding me.

I had purchased a big bunch of fenugreek/methi and used a few tablespoons for a recipe and then I had this huge bunch of leftover to utilize before it went bad. I started googling looking for ideas. Sure there were plenty of parathas, but after having a bad cold for several days, I did not have the energy for rolling parathas. Finally…it came to me. Dal & Rice – the most classic combination of Indian cuisine – fast and easy!

IN THE MAKING – HOW TO MAKE FENUGREEK DAL – METHI TOOR DAL

I made it a complete meal by having it with raita – the ubiquitous Indian yogurt condiment. In this version, I used store bought boondi, however if you would like to try your hand at making the boondi yourself, check out this recipe here.

IN THE MAKING – HOW TO MAKE BOONDI RAITA

This was the perfect meal to have after being sick. I don’t know about you, but when I am sick I prefer very simple food. Nothing too spicy or with too many flavors going on. This was simple and easy to put together with the rice cooker doing the work for me and the boondi raita just a matter of stirring a few ingredients together. The only thing I had to make was the dal. However, it was still tasty and thoroughly enjoyable.

Although in the past, I have made it with rice. To make it more protein rich, I now often have this meal with quinoa instead of rice.

Fenugreek Dal
Rice & Dal can be served with any variety of achars (pickled fruits/vegetables), chutneys and raitas (yogurt based condiment).
 
Here are some other dal recipes you might like to try to make this classic combination.

Dal Recipes

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Fenugreek Dal/Methi Toor Dal

Classic Indian comfort food combination of Dal and Rice makes a complete meal especially with the addition of Boondi Raita.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dishes
Cuisine: Indian
Servings: 4
Calories: 331.78kcal

Ingredients

  • 1 cup toor dal split pigeon peas
  • 1/4 teaspoon ground turmeric
  • 3 cups water
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 chopped onion
  • 1 chopped tomato
  • 1 cup firmly packed fenugreek leaves methi
  • 1 tablespoon lemon juice
  • 1/4 teaspoon red chile pepper cayenne pepper
  • salt to taste
  • 2 tablespoons finely chopped cilantro
  • Boondi Ingredients:
  • 1 1/2 cups plain yogurt
  • 1/2 teaspoon roasted cumin powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon red chile pepper cayenne pepper
  • 1 1/2 cups boondi fried chickpea snack available at Indian supermarkets
  • 1/4 teaspoon garam masala
  • 2 tablespoons pomegranate seeds optional

Instructions

  • Let's first make the dal
  • In a saucepan, combine toor dal with water and turmeric. Bring to a boil. Simmer until beans are tender, about 20 minutes.
  • Using an immersion blender, partially puree the cooked peas.
  • In a large skillet, heat oil. Add cumin seed. Add onion. Once softened, add tomato and fenugreek. Cook until tomatoes are soft and mushy. Add cooked dal, cayenne pepper, lemon juice,salt and 1/2 cup of water. Stir to combine and simmer for 10 minutes.
  • Add cilantro and stir to combine.
  • To make the raita, whisk the yogurt with the cumin, salt and red chile pepper.
  • Add boondi and stir to combine.
  • To serve, garnish with garam masala and pomegranate seeds (if using)

Notes

Add more or less water, depending on how soupy or dry you prefer your dal consistency.

Nutrition

Calories: 331.78kcal | Carbohydrates: 45.93g | Protein: 17.38g | Fat: 11.67g | Saturated Fat: 2.37g | Sodium: 1055.5mg | Fiber: 14.39g | Sugar: 6.29g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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…linking to Lisa & Susan’s Legume Love Affair hosted by Spicy Food, Side Dish Mela & Priya’s Cooking with Seeds hosted by Madhu

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