Dal Methya

Recipe by
Total Time:
40 mins
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 cup - toor dal
  • 1 tsp - fenugreek seeds
  • 1 tbsp - Maharashtrian goda masala
  • 1 tsp - cumin seeds
  • 1 tbsp - desiccated coconut
  • 1/2 tsp - red chilli powder
  • Salt to taste
  • For Seasoning:
  • 1 tbsp - oil
  • 1 tsp rai
  • A pinch of asafoetida
  • 1/2 tsp - turmeric powder
  • 3-4 - garlic pods

How to Make Dal Methya

  • Pressure cook dal with enough water
  • Add methi seeds to it, a drop of oil, a pinch of asafoetida, 1/2 tsp of turmeric powder for 4 whistles
  • Dry roast the cumin seeds and desiccated coconut and grind them coarse.
  • Take a non-stick vessel. Add some oil to it.
  • When the oil becomes hot, add rai to it.
  • When it splutters, add the cooked dal to it.
  • Add salt, Maharashtrian goda masala, ground mixture of cumin seeds and coconut, and chilli powder.
  • If the dal is too thick, add some water.
  • Simmer the dal for 3-4 minutes.
  • Now, for seasoning, chop the peeled garlic pods.
  • In a small kadai, heat some oil and add the garlic.
  • When the garlic turns light brown, remove the kadai from the fire and add a pinch of turmeric powder and pour this mixture on the dal.
  • Serve with phulkas or steamed rice.