Fenugreek & Ginger Lentil Soup (Adraki Methi Daal)

This is a quick weeknight recipe that combines frozen fenugreek greens  with yellow split mung beans flavoured with heaps of ginger to make a warming meal that’s just right with rice or, rotis. My pressure cooker helps make this a one pot quick meal.

We need,

  • Yellow Split Mung Beans, soaked and rinsed – 1 cup
  • Oil – 1 tablespoon
  • Cumin Seeds – 2 teaspoons
  • Red Chillies – 2 to 3
  • Garlic Cloves, flattened whole – 2
  • Ginger, cut into matchsticks – 3″ large pieces
  • Tomato Paste – 2 tablespoons
  • Turmeric powder – 1 teaspoon
  • Fenugreek Leaves – 2 cups (I used frozen fenugreek cubes)

(If using fresh fenugreek then, rinse thoroughly before chopping to make 2 cups)

  • Salt to taste
  • Coriander Leaves and Stalks, rinsed and chopped finely for garnish – 2 tablespoons (Optional)


  1. Heat oil in the pressure cooker pan.
  2. Add cumin seeds and fry until golden brown.
  3. Throw in the red chillies, ginger matchsticks and flattened garlic. Cook  until aromatic.
  4. Add the tomato paste and cook until the raw smell disappears (3 to 5 minutes).
  5. Stir in the fenugreek frozen cubes.
  6. Mix in the rinsed mung beans and add turmeric. Coat well in the spice mixture.
  7. Season with salt and add the water.
  8. Clip on the lid and cook on high for 10 minutes.
  9. Take off the heat and let the cooker cool.
  10. Open the lid and mix contents well.

Garnish with coriander leaves and a lemon wedge if desired. Tastes awesome accompanied by steamed Brown Basmati Rice.


I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I’m found organising and/ or writing, the two other passions of my life ❤️