By Rajlakshmi
January 24, 2026
A bowl of dal is the epitome of an Indian meal—comforting, delicious, quick, and healthful. Winter-special methi is one choice that is not only nutritious but also delightful. Methi is also high in fibre and low in calories. Adding this straightforward component to a bowl of dal could work wonders.
1 cup arhar dal 2.5 cups water ½ teaspoon turmeric powder 3 to 4 tablespoons of oil 1 teaspoon cumin seeds 1 small onion, finely chopped ½ inch ginger, finely chopped 5 to 6 garlic, finely chopped 2 to 3 green chillies 1 to 2 dry red chillies 1 medium tomato, finely chopped
½ teaspoon red chilli powder 1 pinch asafoetida (hing) 1 cup chopped fresh fenugreek or methi leaves 1 to 1.25 cups of water to be added later ½ teaspoon garam masala Salt as required
Wash arhar dal a few times in fresh water and drain all of the water. Put the lentils, turmeric, and water in a pressure cooker after they have been washed.
Pressure cook the lentils for 8 to 10 whistles or more on medium to high heat until well-cooked and softened. With a wired whisk or spoon, lightly mash the lentils and set them aside.
Heat oil in a small frying pan, maintain a medium heat Add cumin seeds and stir-fry them until they begin to pop.
Add onions, garlic, ginger, red, and green chillies. Cook onions until they are transparent for a few minutes.
Add tomatoes, asafoetida, and red chilli powder and cook them for a few minutes.
Add the chopped methi and saute the combination until the methi wilts and the oil runs out the sides. Add cooked lentils to this tempered mixture.
Add salt and water; you can adjust the consistency by adding water. Cook the dal for a further 7 to 8 minutes
Mix in the garam masala powder. If extra salt is required, taste it and add it. Serve methi dal!