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# Methi Dal Fry Recipe – Dhaba Style
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 15 min |
| **Total time** | 20 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 288 kcal |
| Carbohydrates | 31 g |
| Protein | 10 g |
| Fat | 15 g |
| Saturated fat | 5 g |
| Cholesterol | 19 mg |
| Sodium | 642 mg |
| Potassium | 249 mg |
| Fiber | 8 g |
| Sugar | 4 g |
| Vitamin A | 677 IU |
| Vitamin C | 13 mg |
| Calcium | 59 mg |
| Iron | 2 mg |
## About
An extremely simple and easy dal recipe made with a combination of fresh fenugreek leaves and toor dal. In other words, **Methi Dal Fry** is an extension of the popular Dal Fry or Dal Tadka recipe with the goodness of fresh methi leaves. It can be an ideal semi-thick gravy curry, that can be easily served with either rice, roti, or any type of flavored rice to make a complete meal. The preparation is very simple and is made by adding finely chopped leaves to the cooking process.
There are different ways the simple **Methi Dal Fry recipe** can be made, but the most common combination is the toor dal and fresh methi leaves. This can also be extended by adding different types of lentils like toor, moong, masoor, and urad dal. However, the best combination is moong and toor dal with fresh methi leaves are ideal. Also, the same recipe can be made with dried fenugreek leaves, but it may not be as effective as the fresh leaves.
## Ingredients
* 1 bunch methi / fenugreek
* 2 tbsp oil
* 1 tsp mustard
* 1 tsp cumin
* pinch hing
* few curry leaves
* 1 onion *(finely chopped)*
* ¼ tsp turmeric
* 1 tsp chilli powder
* 1 tsp coriander powder
* 2 tomato *(chopped)*
* ½ cup water
* 1 cup toor dal *(cooked)*
* 1 tsp salt
### for lasooni tadka:
* 2 tbsp ghee
* 10 cloves garlic *(sliced)*
* pinch chilli powder
* 1 dried red chilli *(broken)*
## Instructions
1. Firstly, finely chop 1 bunch methi and keep it aside.
2. In a large kadai, heat 2 tbsp oil, 1 tsp mustard, 1 tsp cumin, pinch hing and a few curry leaves. Splutter the tempering.
3. Add 1 onion and saute until the onion softens slightly.
4. Now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and saute until the spices turn aromatic.
5. Furthermore, add 2 tomato and saute until the tomato softens.
6. You can add ½ cup water, cover and cook until the tomato turns soft and mushy.
7. Now add in finely chopped methi and saute for a minute.
8. Add 1 cup toor dal, 1 tsp salt and water as required to adjust the consistency as required.
9. Get to a rolling boil making sure to adjust the consistency.
10. To prepare the tempering, heat 2 tbsp ghee, add 10 cloves garlic and fry well.
11. Fry until the garlic turns golden brown.
12. Keeping the flame on low add a pinch chilli powder and 1 dried red chilli. Mix well.
13. Pour the tempering over the dal and mix well.
14. Finally, enjoy Methi Dal Recipe with hot steamed rice topped with ghee.
## Step-by-step
Firstly, finely chop 1 bunch methi and keep it aside.
In a large kadai, heat 2 tbsp oil, 1 tsp mustard, 1 tsp cumin, pinch hing and a few curry leaves. Splutter the tempering.
Add 1 onion and saute until the onion softens slightly.
Now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and saute until the spices turn aromatic.
Furthermore, add 2 tomato and saute until the tomato softens.
You can add ½ cup water, cover and cook until the tomato turns soft and mushy.
Now add in finely chopped methi and saute for a minute.
Add 1 cup toor dal, 1 tsp salt and water as required to adjust the consistency as required.
Get to a rolling boil making sure to adjust the consistency.
To prepare the tempering, heat 2 tbsp ghee, add 10 cloves garlic and fry well.
Fry until the garlic turns golden brown.
Keeping the flame on low add a pinch chilli powder and 1 dried red chilli. Mix well.
Pour the tempering over the dal and mix well.
Finally, enjoy **Methi Dal Recipe** with hot steamed rice topped with ghee.
## Video
## Notes
* Firstly, if you are adding tamarind then adjust the amount of tomato depending on sourness.
* Also, adding garlic tempering is optional, however, it elevates the flavour.
* Additionally, I have not used green chilli in this dal recipe. You can reduce the amount of chilli powder and green chilli.
* Finally, **Methi Dal Recipe** tastes great when tempering is poured and made with ghee.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/methi-dal-fry-recipe-dal-methi-fry/](https://hebbarskitchen.com/methi-dal-fry-recipe-dal-methi-fry/)
