Menthe byaali :)

Menthe (fenugreek) leaves cooked in daal is another one of my all time favourites! Its not always true that tasty food is usually unhealthy. This serving is rich in iron and proteins..this recipe is with fully cooked lentil (udar byali).


2 cups fresh clean methy leaves- coarsely cut, 2 cups cooked turdal (toor dal), 4 cloves of cut and pounded (crushed) garlic, 2 green chillies cut into longitudinal pieces, 1 tomato finely cut (optional), 1 small onion finely cut, 1/2 lemon, cumin seeds, mustard seeds and asafoetida for seasoning, 1 teaspoon cumin powder, 1/4 teaspoon turmeric powder, 1 teaspoon sugar, salt to taste and 2 tablespoons vegetable oil.


  • Heat oil in a vessel.
  • Season with cumin seeds, mustard seeds and hing.
  • When the mustard seeds crack, add cut and pounded garlic and the cut green chillis.
  • When the garlic turns brown add turmeric powder and cut onion and allow it to turn reddish brown.
  • Now add cut methy leaves and salt and cook with the vessel covering it with a lid for 5-7 min.
  • Add cut tomato pieces and leave for 2 minutes on low fire.
  • Add cooked dal and salt and mix well and cook for 2 minutes.
  • Add lemon juice and cumin powder, mix well and cook for 1 minute.

Tips and Tricks:
Add ghee to the daal for an extra yummy flavour!

Typically Served With:
Serve hot with chapati, roti or rice.


One Response

  1. i’m a goan gaud saraswat brahmin married to a pancham salli lingayat, hope this recipe helps me meet my husbands tastes…thanks a lot for the recipe

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