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.
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?
[Reply]
Sala @ Veggie Belly Reply:
May 16th, 2011 at 3:20 pm
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.
[Reply]
Russell Reply:
May 16th, 2011 at 3:39 pm
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!
[Reply]
Dal with methi is such a flavourful combination, looks super tempting
[Reply]
picture perfect!! i love herbivorous too
..nice to see two of my fav bloggers come together 
[Reply]
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.
[Reply]
Sala @ Veggie Belly Reply:
May 16th, 2011 at 11:40 am
its a very pleasant, and tasty bitterness
ofcourse, you dont want to use too much of it.
[Reply]
Happy Cook Reply:
May 17th, 2011 at 3:41 am
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.
[Reply]
It looks splendid and so tasty!
Cheers,
Rosa
[Reply]
Never tried methi dal before…..looks healthy !!!
[Reply]
Is it similar to watercress?
[Reply]
Good picture.. I find it hard to photograph Indian Curries as they tend to look like goo in the pics..
[Reply]
Hi Sala,
, or if its recreational, you must have a great job!!! 
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
Methi dal is my all time favourite.. i generally go with loads of methi ‘coz I can never get enough of it.
Thanks…
[Reply]
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?
[Reply]
Sala @ Veggie Belly Reply:
May 18th, 2011 at 1:25 pm
around here the Asian/Korean stores (H mart, Grand mart or Lotte)usually have really good, fresh methi.
[Reply]
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.
[Reply]
Sala @ Veggie Belly Reply:
May 20th, 2011 at 9:12 pm
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
[Reply]
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.
[Reply]