Moth Beans Dal with Fenugreek (Methi Matki)

This is a super healthy and nutritious dish with all the goodness of fenugreek leaves and moth beans. If using a pressure cooker or instant pot, it cooks super fast too @sarchakra

COOK TIME: 45 mins

PREP TIME: 15 mins

YIELDS: Serves or makes 5-6


  • Moth beans (matki) 1 cup
  • Fenugreek leaves (methi saag) 1 cup, fresh or frozen-see notes
  • Oil 2 tbsp
  • Tomato 1, chopped
  • Whole red chilies 4
  • Garlic paste (lehsun) 2 tsp
  • Ginger (adrak) 1 tbsp
  • Mustard seeds 1 tsp
  • Cumin seeds 1 tbsp
  • Asafetida (hing) a pinch
  • Coriander powder (dhania) 1 tbsp
  • Red chili powder (lal mirch) 2 tsp
  • Salt
  • Turmeric (haldi) 1 tbsp
  • Bay leaf 1
  • Garam masala powder 1 tsp
  • Curry leaves 5-6
  • Ghee 1 tbsp


Soak moth beans at least an hour in water. Discard the soaked water and add fresh water along with salt and turmeric and a bay leaf. Cook in the press cooker or a heavy buttoned pan till done. Set aside.

Heat oil in a pan. Add asafetida followed by garlic paste and cook a few seconds. Add ginger and tomatoes. cook for a few minutes till the oil floats. Add chopped fenugreek, coriander powder, garam masala powder, red chili powder and cook covered till the fenugreek is cooked. This should take about 5-6 minutes. Add cooked dal and cook for a further 5-56 minutes. Turn the heat off. Keep it covered.

Tadka: In a separate pan, heat 1 tbsp ghee. Put in cumin seeds, mustard seeds, curry leaves and red chilies. Let it cook a few seconds till aromatic. Pour tadka on the daal. Serve hot with chapati, roti or rice.


If using fresh fenugreek leaves, wash thoroughly a few times till completely clean. Discard the stems and chop finely. Otherwise you can use frozen fenugreek straight from the freezer. Slightly increase the cooking time.

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