Methi Dal and Sauteed Taro


Fenugreek dal fry
Methi dal and sauteed taro

Today my recipe is Methi dal and Sauteed Taro.  Can you think of one food that can help you  reduce blood cholesterol and risk of heart disease, aid in digestion and control blood pressure? Its Fenugreek leaves! Although very commonly used in Indian cooking, fenugreek leaves are very rarely used outside the Asian continent. With all the medicinal benefits, I think it can be classified as a super food. Most recipes with fenugreek leaves are rather easy, but I was looking to make something that also a full serving of protein. That’s why Methi Dal fits the bill perfectly.

Dal can be made using various lentils and veggies or even leafy vegetables. I used Toor dal here, but you can also use yellow moong dal.

Another dish that complements this item is Sauteed Taro. Taro is a good source of dietary fiber and also helps is controlling blood sugar levels.  This recipe is very simple but with sambar powder flavor makes the Taro sumptuous side dish.

So I am posting these two dishes. Serve them hot with brown or white rice and roti’s.

Methi dal Fry
Methi dal and Sauteed Taro

Methi Dal and Sauteed Taro

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: 4-6

Methi Dal and Sauteed Taro


  • 1 onion
  • 2 tomatoes or tomato purée
  • 2 green chilies
  • 1/2 inch ginger
  • 2 cups chopped methi leaves.
  • 1 cup Toor dal
  • 1 tsp mustard seeds
  • 1 tsp black gram
  • 1 tsp cumin seeds
  • 2 red chilies
  • 1 strand curry leaves
  • 1 tbsp coconut oil
  • Salt


  1. Wash the toor dal and boil in a pressure cooker with 1 cup of water.
  2. Place a vessel over medium heat and heat a tablespoon of oil.
  3. Add mustard seeds, black gram, cumin and red chili. When the mustard seeds start to sputter, add curry leaves.
  4. Add chopped ginger, green chilies and chopped onions. Fry them until it turns golden color.
  5. Add teaspoon of turmeric powder and red chili powder. Sauté them for few minutes.
  6. Now, add methi leaves and salt cover the lid. Let them cook for a while.
  7. Meanwhile blend the tomatoes to a puree consistency.
  8. Check the methi leaves if it is cooked and add blended tomato purée and stir them well. Again, cover the lid and allow to cook for a while.
  9. When it starts to boil, add cooked toor dal and salt.
  10. Add little water if required to get the right consistency.
  11. Continue to cook until it boils and garnish with Cilantro leaves.

Methi leaves dal is ready!

Taro fry
Sauteed Taro and Methi Dal

Let’s start sautéed Taro.

Ingredients for Sautéed Taro 

  • 8-10 Taro’s
  • Sambar powder
  • Salt
  • 3 tbsp coconut oil
Fried Taro
Sauteed Taro


  • Precaution: Taro skin can be itchy sometimes. So, be sure to put them in boiling water for 10-15 minutes. This will also make the peeling process easier.
  • After peeling the skin, slice them into small pieces and keep them aside.
  • Place a pan over medium heat and pour 3 tbsp of oil, when it’s hot add sliced taro.
  • Sauté them until they are cooked on both sides. Sprinkle a little salt and sambar powder or any of your flavored masala powder.
  • Continue to sauté until they get golden and crispy .

Serve along with dal or any curry  with some hot boiled rice.

Methi dal fry
Methi Dal and Sauteed Taro


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43 thoughts on “Methi Dal and Sauteed Taro

  1. That looks delicious. I have only tried Taro ground into poi in Hawaii and wasn’t a big fan. It was okay, but… This looks more appealing to me. However, it could be that I didn’t have the best Poi. I would love to try this.

  2. Another great looking dish from you, Uma! I love the flavors in this. I have not seen taro much since moving to the United States, but it is used a lot in Pacific Island cooking (I’m from New Zealand).

    Lovely to see it used in such a different way to what I’m familiar with!

  3. I will have to keep an eye out for those methi leaves next time I am at the international food market, I haven’t noticed them before!

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