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Tiffin Box Recipe: Try Dhaba-Style Methi Dal Fry — Delicious, Healthy, and Ready in Minutes

newscrab | October 25, 2025 5:39 PM CST

Winter brings an abundance of fresh vegetables, especially leafy greens like spinach, mustard, and fenugreek (methi). While methi is commonly used to make aloo-methi or methi parathas, it can also be transformed into other delicious dishes packed with nutrition. According to Healthline, fenugreek is rich in fiber, protein, carbohydrates, iron, magnesium, and manganese, making it an excellent choice for a wholesome meal.

Today, we’ll share a quick and tasty recipe for Methi Dal Fry, perfect for your office or school tiffin. This dhaba-style dal is flavorful, easy to make, and sure to be loved by both kids and adults.

Ingredients

½ cup toor dal
2 tbsp chana dal
2 tbsp moong dal
½ tsp turmeric powder
Salt to taste
1 tbsp ghee
1 tsp cumin seeds
¼ tsp asafoetida (hing)
Finely chopped ginger, garlic, and green chilies
1 onion (chopped)
1 tomato (chopped)
1 tsp Kashmiri red chili powder
½ tsp cumin powder
A handful of chopped fenugreek (methi) leaves
½ tsp garam masala
Coriander leaves for garnish

Method

Combine toor, chana, and moong dal in a bowl. Wash and soak for about 30 minutes.

Transfer the soaked dal to a pressure cooker, add turmeric, salt, and enough water, and cook for 4–5 whistles on low flame.

In a separate pan, heat ghee and add cumin seeds and asafoetida. Once they crackle, add garlic, ginger, and green chilies.

Add onions and sauté until golden brown. Mix in red chili powder and cumin powder.

Add tomatoes and salt, cook until soft, then add chopped methi leaves. Stir well and cook for about 3 minutes.

Pour in the cooked dal, mix well, and simmer for 10 minutes. Add garam masala and coriander powder, then remove from heat.

For the tempering

Heat a little ghee in a pan. Add cumin seeds, whole red chilies, and red chili powder. Pour this tempering over the dal and garnish with fresh coriander.