Toor dal with fenugreek seeds

This is my entry for this month’s Jihva for Toordal hosted by Linda of Out of the Garden 


 A dry dal variety which goes well with rice and chapathis too.


  1. Toor dal – 1cup
  2. Methi seeds – 3tsp
  3. Onions – 1(large)
  4. Tamarind pulp – 2tsp
  5. Green chillies – 3
  6. Garlic – 3
  7. Sugar – 1/2tsp(optional)
  8. Turmeric  powder – 1/2tsp
  9. Coriander leaves for garnish
  10. Oil – 2tsp

Seasoning ingredients:

  1. Cumin seeds – 1tsp
  2. Mustard seeds – 1tsp
  3. Curry leaves – few


  • Boil Toor dal and fenugreek seeds together in 1.5cup water.The dal should be cooked just right not too soft.Drain the water and keep aside.
  • Heat oil in a pan add jeera,mustard seeds,curry leaves,chopped garlic,onions ,green chillies and fry till the onions are soft.
  • Now to this add cooked Toordal ,turmeric powder,salt,sugar  mix well and cook for 3min.
  • Garnish with coriander leaves at the end.
  • This goes well with chapathis and rice too.

Links to my other posts with Toor dal


5 responses to this post.

  1. You could send this to Linda. Looks yum, simple but very comforting dish!:))


  2. Nice entry:)


  3. Hi Madhoo, this looks delicious! Have seen dal with fresh methi — never with methi seeds! I bet it tastes great with rice and ghee 🙂 Thanks for sharing this for JFI Toor Dal! 🙂



  4. Posted by Ritika on May 22, 2008 at 3:26 am

    Looks nice…but U didn’t mention as to when to add the tamarind pulp??
    Should it be added while boiling the dal or later after the tadka?


  5. Looks like a very interesting recipe, I may have to go to a specialty shop to find the ingredients here in Australia. Looks like it may also be healthy. Will have to give it a try. Thank you for posting.


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