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Nutritious Dabba: Methi Dal Recipe


Are you game for twisting up your regular “dal” time? Truweight brings to you a simple recipe of methi dal. Methi leaves or fenugreek leaves are a good source of protein. It is rich in calcium, phosphorus, and a good source of Iron and vitamin C. Steaming is considered the best way of cooking this herb, as all the vitamins are retained. The protein content in dried fenugreek leaves or Kasuri methi is almost equal to that in pulses. We complement this green leafy veggie roti further by making it in protein-rich toor dal. Imagine deriving the benefit of both dal and green leafy veggies in a bowl of dal! Serve it hot with chapatis or fluffy cooked brown rice.

Serve – 1

Cooking time – 20 mins

Level of cooking – Easy


Toor Dal (cooked) – 50 gm
Onion – 25 gm
Tomato – 25 gm
Methi Leaves – 1 tbsp
Cumin Seeds – 1/2 tsp
Ghee – 1/2 tsp
Turmeric Powder – 1/2 tsp
Chilli Powder – 1/4 tsp
Hing – 1/4 tsp
Ginger Paste – 1/2 tsp
Bay Leaf – 2 pc
Water – as required
Salt – to taste


1. Heat ghee in a pan and add cumin seeds to it. Mix well.

2. Add turmeric powder, chilli powder, hing and bay leaf and mix them.

3. Now add ginger paste, onion, tomato with some salt and required amount of water.

4. Mix them thoroughly and add methi leaves with the required amount of water.

5. Add cooked toor dal to it.

6. Cook for 10 mins and add lemon juice to it.

7. Your methi dal is ready to be served.