Name: Lahsuni methi dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup toor dal (washed and soaked in water for 15 minutes ); 1½ cups fresh methi leaves (fenugreek leaves); ½ cup onion (sliced); 2-3 tbsp garlic (thinly sliced); 2 fresh green chilis (slit); 6-7 fresh curry leaves; 2-3 tbsp coriander leaves (chopped); 1 tbsp lime juice; 1 tbsp turmeric powder; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 dried red chili; 2-3 tbsp oil; salt to taste

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The lahsuni methi dal or garlic flavored lentil curry with fenugreek leaves is an easy, under 30 minutes recipe that is delicious, soulful and tastes great with rice and parathas

One of my ever favorite side dishes are Indian style lentil soups or dals. No surprise that I have so many dal recipes already on my blog. And here is yet another one, the lahsuni methi dal or garlic flavored lentil curry with fenugreek leaves. This easy, under 30 minutes recipe is delicious and soulful. This is a recipe that I have adapted from my mother’s – she makes her methi dal without onion and garlic though. However, since the husband and I, both, love the combination of methi with garlic, this is how I make mine. At the same time, like maa, I too keep this delicious dal very simply spiced so as to let the flavors of the garlic and fenugreek leaves shine. That’s why the only spice powder that you will find in my lahsuni methi dal recipe is turmeric.

But let that not make you question the taste of this wonderful lentil curry. This Indian vegan recipe is tempered in whole spices (mustard and cumin) along with curry leaves. So there you already have a power packed flavor combination. Afterwards, the addition of garlic does wonders to the whole flavor package! Not to forget the amazing aroma that the fenugreek leaves too add here. Therefore, even though a very simple and minimalistic recipe, this one scores very high on taste. To make this dal recipe, I have used toor dal (pigeon peas). However, even masoor dal (pink lentils) works well in this recipe.

Serving suggestion

This amazing, lahsuni methi dal pairs extremely well with both rice and Indian flatbreads, especially, parathas. I love keeping the consistency of this lentil curry to neither it being vey thick nor very runny. Hence, making it enjoyable as a side dish with both. At the same time, the methi leaves in it also give body to the dal. So, you could adjust the consistency of the dal absolutely as per your taste. Speaking of the leaves, I generally, add them to the dal without chopping them. I pluck the leaves from their stems, wash them well and keep them soaked in saline water for about 15-20 minutes. This rids them of any leftover dirt or soil and also reduces their bitter taste to an extent. However, if you prefer the taste of the leaves as is, then simply soak them in water, without adding the salt.

Don’t worry about the methi leaves loosing their aroma when soaked in saline water. They will still be as fragrant and wonderful, as they should be. This lahsuni methi dal is a comforting recipe that you must try soon. And if you love the flavor of garlic in your food then you are in for a treat. On the other hand, even if you aren’t, you should still give it a try. You could reduce the quantity of garlic here, as per your taste. This recipe is a great way of incorporating fresh methi leaves in your daily meals. If you are planning to try this one soon, do let me know how much you liked it. You can share your feedback in the comments’ space below or share your food pictures over on Instagram. I hope that you will love this methi dal as much as we do!

Eat hearty!