Methi dry sabzi

Name: Methi dry sabzi
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 bunch methi or fenugreek leaves; 1/2 cup moong dal soaked; 1 onion finely chopped; 2 tbsp oil; 1 tsp cumin seeds; 1 tsp mustard seeds; 1 green chili chopped; Pinch asaefoitida; 3 tbsp crushed peanut powder (optional); 1 tbsp kala masala or garam masala; as required Salt; 1 tsp turmeric powder

Prajakta Patil @cook_28069567

Mumbai

Methi dry sabzi is a healthy yet tasty side dish in Indian main cuisine. Methi is full of fibres, it keeps your digestion good in winter also it is rich in vitamin. Do try this simple and quick recipe.
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Prajakta Patil @cook_28069567

Saved

Ingredients

30 minutes

4 people

1 bunchmethi or fenugreek leaves
1/2 cupmoong dal soaked
1onion finely chopped
2 tbspoil
1 tspcumin seeds
1 tspmustard seeds
1green chili chopped
Pinchasaefoitida
3 tbspcrushed peanut powder (optional)
1 tbspkala masala or garam masala
as requiredSalt
1 tspturmeric powder

Saved

Steps

30 minutes

1

First wash and soak moong dal for two hours.
2

Wash methi 2 to 3 times in runny water. Remove all water from methi.
3

Heat pan. Add oil. When oil is heated, add mustard seeds. When it starts to splutter, add cumin seeds, green chili, asaefoitida. Saute for a minute.
4

Add onion. Saute for 1 minute. Add soaked moong dal. Cover lid and cook for 4 to 5 minutes.
5

Add turmeric powder, garam masala. Saute for another minute.
6

Add methi leaves. Mix properly.
7

Cover lid. Cook for 2 minutes. Don't cook leafy vegetables too much as there is a lost of nutrients.
8

Add peanut powder. Mix it. Cook for 1 minute. Lastly add salt. Garnish with carrots and raw methi leaves.
9

Methi sabzi is ready. It goes very well with jowar or ragi bhakri. You may enjoy with chapati or dal rice.
10

Its very healthy to eat raw methi leaves in salad. You get direct fibres.