You can also make this Fenugreek Lentil stew on the stovetop. It’s packed with flavors, easy to make, and very comforting.
The word Dal means pulses - lentils and beans but even the stew-type dish made with it is called Dal. There are hundreds of dal varieties thanks to India’s diverse population.
Every state/city/town has its own version of Dal depending upon the season and crops. It’s amazing how so many different kinds of recipes can be made using lentils.
I love my Dal which is why you will find a variety of recipes here. I try to feature different Dal recipes from all over India.
It’s a very popular green vegetable used in Indian cuisine. Some recipes with fenugreek leaves on the blog are Aloo Methi, Vegan Methi Matar Malai, and Methi Ghavan.
Fenugreek also comes in the form of seeds and dried leaves that’s called Kasuri Methi. In today’s recipe, we will only be using fresh green leaves.
When paired with lentils which are rich in protein, this methi dal becomes a power-packed dish.
Dals are high in protein relative to other plants It’s an ideal choice for vegetarians and vegans They also pair well with greens when used together This lentil stew can be made in the Instant pot as well as on the stovetop
However, do not substitute leaves with methi seeds. Kasuri methi can be added but more as a garnish and not as a main ingredient. Just 1-2 tablespoons are enough. Lentils - I have used tur or toor dal in this recipe. But you can make this dal with pretty much any lentil variety - masoor dal, chana dal, or moong dal. You can also mix them up. Ghee - it’s essential to add ghee to Dal and since it’s made from dairy, I use homemade vegan ghee. It gives this Dal the same aroma and flavor. Other veggies - Onions, and tomatoes give this Dal a sweet yet tangy flavor. Herbs and spices - cilantro, cumin seeds, bay leaf, garlic, serrano pepper or green chilies, turmeric powder, paprika or chilly powder, and garam masala.
Add washed dal, water, salt, and half a teaspoon of turmeric powder into the cooker. Pressure cook it for 15 minutes or 3 whistles. Open the lid after the pressure releases and mix and mash the lentils. Add water if it’s too thick.
Heat vegan ghee in a pan. Temper cumin seeds and fry bay leaf. Then add minced garlic. Saute till the garlic releases an aroma. Then add the chopped onions and saute till they turn translucent. Add tomatoes and cook till they turn soft and pulpy. Next, add split green chillies and the washed and chopped methi leaves. Mix and continue to saute it for 2-3 minutes. Add boiled tur dal and salt to this. Add water to get the desired consistency and bring it to a boil. Add garam masala and chopped cilantro to garnish it.
This Indian Dal recipe can also be enjoyed as a soup or shorba. This Instant Pot Lentils stew is a welcome change to the everyday Dal and can be added to your weekly meal planning.
You can also add 4-5 curry leaves and ½ tablespoons of ginger along with garlic. It will make this Dal more flavorful.
You can use any greens in this recipe. If you are unable to find fresh or frozen methi leaves, use spinach, kale, mixed greens, or even beet leaves.
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