Tuesday, November 22, 2016

Methi Moong Dal Sabzi, Fenugreek Leaves With Lentils

          Every week, I get a bunch of fresh organic methi, and I was browsing the web for a new dish that I can try out with it, when I came across this Methi Moong Dal Sabzi, fresh fenugreek leaves cooked with moong dal. The recipe is a simple stir fry and in fact I didn't expect it to taste this good, it goes very well with rotis but you can serve it as a part of a South Indian meal too..

Need To Have

  • Methi/Fenugreek Leaves - 1 big bunch
  • Moong Dal/Husked Split Green Gram - 1/4 cup
  • Grated Ginger - 1 teaspoon
  • Garlic - 3 cloves, chopped
  • Green Chilly - 2 small, slit
  • Asafoetida - 1/4 teaspoon
  • Onion - 1 medium, chopped
  • Tomato - 1 medium, chopped
  • Coriander Powder - 1 teaspoon
  • Turmeric Powder - 1/4 teaspoon
  • Sugar - 1 teaspoon

Recipe adapted from here


          Soak the moong dal for about 15 to 20 minutes. Clean and remove just the leaves from the fenugreek bunch, came to about 3 cups, wash and keep. Heat some oil, add the asafoetida followed by the ginger, garlic and green chillies, saute till the garlic turns golden, then add the chopped onion.

          Saute till the onions turn translucent, then drain and add the soaked moong dal and about 2 tablespoons of water and salt, cover and cook for 5 minutes till the dal is cooked but still holds it shape. Add the turmeric and coriander powders along with the chopped tomato, mix, cover and cook for another 2 to 3 minutes.

          Now add the fenugreek leaves and the sugar and keep sauteing for another 5 minutes, remove and serve.

Don't chop the fenugreek leaves.
Pin It