Methi Dal or Indian Lentil Soup with Fenugreek – A guest post on Herbivoracious

by Sala @ Veggie Belly on May 16, 2011

My recipe for this lovely, healthy, homely methi dal comes to you in the form of a guest post on Michael Natkin’s blog, Herbivoracious. I was so honored when Micheal asked me to guest post for him! I’m a huge fan of Herbivoracious, and have been following his amazing vegetarian recipes and techniques for years. I cant wait for Michael’s first book to come out!

Head on over to Herboviracious and read my guest post, a Methi Dal (Indian Lentil Soup with Fenugreek) recipe.

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{ 12 comments… read them below or add one }

1 Russell May 16, 2011 at 9:23 am

This looks wonderful! If there is a pepper allergy, can this be made without the chilli, or will that take away from the dish too much?

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Sala @ Veggie Belly Reply:

you can certainly make this dish without the chili. you could use chili powder, or paprika or ground black pepper instead if you can have those.

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Russell Reply:

Awesome. Thanks!

FYI – I found my way to your site via Herbivoracious… but I’ve added it to my rss feed and look forward to sharing your recipes with my clients!

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2 Sharmilee May 16, 2011 at 10:31 am

Dal with methi is such a flavourful combination, looks super tempting

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3 sudha May 16, 2011 at 11:10 am

picture perfect!! i love herbivorous too :) ..nice to see two of my fav bloggers come together :)

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4 Happy Cook May 16, 2011 at 11:16 am

I have a small bunch of Mehti leaves in my freezer, I bought 2 months back when i first time saw in a India shop and i bought and kept in the freezer. I always thought adding these leaves makes your curry bitter in taste as I have never had these leaves, I am curuous to see the recip. Hopping over there.

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Sala @ Veggie Belly Reply:

its a very pleasant, and tasty bitterness :) ofcourse, you dont want to use too much of it.

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Happy Cook Reply:

Thankyou for the info, sure gonna make this, but like you have said in the recipe i think i might use spinach then Shyama would eat them too.

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5 Rosa May 16, 2011 at 11:37 am

It looks splendid and so tasty!

Cheers,

Rosa

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6 Indu May 17, 2011 at 3:41 am

Never tried methi dal before…..looks healthy !!!

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7 coco May 17, 2011 at 3:41 am

Is it similar to watercress?

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8 Viswa May 17, 2011 at 9:45 am

Good picture.. I find it hard to photograph Indian Curries as they tend to look like goo in the pics..

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9 pb May 17, 2011 at 10:39 am

Hi Sala,
I saw your post on Michael’s site and thats how I stumbled on to this. You have an excellent blog/website, and I am in awe of the amount of travel you have under your belt.
You must have a great job that takes you around the world :) , or if its recreational, you must have a great job!!! :)

Methi dal is my all time favourite.. i generally go with loads of methi ‘coz I can never get enough of it.

Thanks…

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10 Xiaolu @ 6 Bittersweets May 18, 2011 at 1:10 pm

I love his blog (and your of course) and it is indeed an honor :) . Hoping over now to read all about it. By the way, where do you get fresh methi around here?

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Sala @ Veggie Belly Reply:

around here the Asian/Korean stores (H mart, Grand mart or Lotte)usually have really good, fresh methi.

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11 Chimster May 20, 2011 at 6:05 pm

Hi Sala,

I found your site through Herbivoracious, and now I subscribe to your blog. When your recipe for Methi Dal was posted, I ran to a local Indo-Pak grocery store. They did not have methi, so I bought dried methi. I also bought some spinach. As I finished prepping, my teenage daughter hijacked and did the cooking ( she loves Indian food and is an excellent cook). Your recipe is wonderful. It is so good that we all crave it. My daughter prepared Methi Dal for the second time today. It is on our regular menu now. I hope fresh methi and curry leaves will be available soon. Thank you for the great recipe.

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Sala @ Veggie Belly Reply:

I’m so thrilled to read your comment! I use dried methi all the time, and especilly if I dont have time to go to the Asian store for my fresh methi. Curry leaves are so wonderful, back home in India we had a curry leaf tree! Amazon sells curry leaves! http://www.amazon.com/AJIKA-Fresh-Curry-Leaves-Indian/dp/B000WQ1AYC/ref=sr_1_1?ie=UTF8&qid=1305940307&sr=8-1

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12 Rachel May 28, 2011 at 7:23 pm

What are fenugreek seeds used for? I had those and toasted them along with the cumin and the chili. Then I used kale as the greens in the soup. I imagine this wasn’t really anything like the fenugreek you used but it was bitter as you said fenugreek is.

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