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Methi Palak Dal

Vegan Indian green gram dal cooked with fresh fenugreek leaves and spinach
Course Side Dish
Cuisine Indian, South Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Usha Rao


  • ¼ cup Moong Dal
  • 1 tbsp Oil
  • ½ tsp Cumin
  • ¼ tsp Mustard Seeds
  • 3-4 Curry Leaves
  • ½ small Onion chopped
  • 3 small Green Chilies cut into small pieces
  • 2 fat Cloves of Garlic crushed
  • 1 - 1½ tsp Salt
  • Pinch of Turmeric
  • ¼ tsp Chili Powder (optional)
  • 1 cup Fresh Fenugreek Leaves chopped
  • 1 cup Spinach chopped
  • 1 cup Water
  • 1 tbsp Lime Juice


  • Wash and cook moong dal with ½ cup of water in a pressure cooker for 3 whites/hisses. Cooking in a saucepan will require more water.  
  • In a saucepan heat oil, add cumin, mustard seeds and curry leaves.
  • When seeds splutter, add green chilies, onions and cook till onions are soft. 
  • Add fenugreek leaves, garlic and cook until fenugreek leaves wilt.  
  • Next add turmeric, chili powder if using, salt and give a good stir. 
  • Add spinach and cook for a minute or two till leaves wilt.
  • Mash cooked dal and add to saucepan.
  • Let everything blend together, cook for a minute or two.
  • Add 1 cup of water and bring it to a boil. 
  • Cook until Spinach is cooked and dal reaches a  desired consistency, about 5-10 minutes.
  • Taste and adjust salt and chili powder. 
  • Squeeze ½ lime or 1 tbsp of juice.  
  • Give a good stir, turn off the flame, cover and let it sit for few minutes before serving.
  • Serve with rice rice or Indian flatbread.


  • Variation - Substitute spinach + fenugreek leaves with any greens of choice or a mix of green leaves.