How to make Methi Palak Dal -

Chilkewali moong dal cooked with methi and palak and other spices.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fenugreek Leaves, Spinach Leaves

Cuisine : Punjabi

Course : Dals and Kadhis

For more recipes related to Methi Palak Dal checkout Methiwali Arhar Dal, Methi aur Arbi ki Kadhi, Methi Varan, Methi ki Kadhi-SK Khazana . You can also find more Dals and Kadhis recipes like Amti Sambhar Raw banana curry Green Chilly Dal

Methi Palak Dal

Methi Palak Dal Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi Palak Dal Recipe

  • Fenugreek Leaves 1 small bunch

  • Spinach Leaves 1 small bunch

  • Split green gram skinless (dhuli moong dal) 1 cup

  • Pure ghee 3 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Dried button red chillies (bor mirchi) 4-6

  • Green chilli 1

  • Turmeric powder 1/4 teaspoon

  • Ginger chopped 1/2 teaspoon

  • Peanuts 2 tablespoons

  • Salt to taste

  • Kokum petals 2-3

  • Jaggery (gur) grated 1 teaspoon


Step 1

Heat ghee in a pressure cooker. Chop spinach. Add mustard seeds, cumin seeds, red chillies, spinach and fenugreek leaves.

Step 2

Chop green chilli and add. Drain and add moong dal and mix.

Step 3

Add turmeric powder, ginger, peanuts and 3 cups water and mix well. Add salt, kokum and jaggery and mix well.

Step 4

Close the cooker with the lid and cook till 1 whistle is given out. Switch off the heat after 1 minute.

Step 5

Open the lid when the pressure reduces completely. Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.