Methi Moong dal (Fenugreek with lentil) Veg

Name: Methi Moong dal (Fenugreek with lentil) Veg
Total time: 1200 s
Yield: 2 to 3 persons
Cuisine: American
Ingredients: 1 medium size bunch of Fenugreek leaves, cleaned and washed that is about 200 gms; 2 tbsp split yellow lentil soaked in water for 2 hours; 2 tbsp cooking oil; Mustard seeds, cumin seeds,1/2 tsp each; Asafoetida and turmeric one pinch each; 2 Green chillies; Kala masala or one pinch garam masala, red chilli powder, salt, sugar 1/2 tsp each; 2 tbsp fresh shredded coconut

Surekha Dongargaonkar @sdsurekha53

A tasty and easy to make vegetable

Surekha Dongargaonkar @sdsurekha53

A tasty and easy to make vegetable

Saved

Ingredients

20 minutes

2 to 3 persons

1medium size bunch of Fenugreek leaves, cleaned and washed that is about 200 gms
2 tbspsplit yellow lentil soaked in water for 2 hours
2 tbspcooking oil
Mustard seeds, cumin seeds,1/2 tsp each
Asafoetida and turmeric one pinch each
2Green chillies
Kala masala or one pinch garam masala, red chilli powder, salt, sugar 1/2 tsp each
2 tbspfresh shredded coconut

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Steps

20 minutes

1

Wash and cut fenugreek leaves.
2

Heat the pan on medium flame, add oil, add mustard seeds, cumin seeds. Let the seeds crackle. Add asafoetida, cut green chillies and turmeric powder to the pan and fry.
3

Now add soaked yellow split lentil fry for few seconds
4

Add cut fenugreek leaves fry and cover for2 to 3 minutes.
5

Now open lid and add salt, chilli powder, kala masala and sugar. Mix and cover for two minute on low flame.
6

Lastly add fresh shredded coconut and mix it.
7

Remove vegetable in a serving bowl. Garnish with fresh coconut.
8

Serve with sorghum or wheat roti or with dal rice.
9

Note if you don’t have kala masala add garam masala one pinch only.