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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


  • 1 cup toor dal split pigeon peas
  • 1/4 teaspoon ground turmeric
  • 3 cups water
  • 1 tablespoon oil
  • 1 teaspoon cumin seed
  • 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


  • 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)


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


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