Methi Moong Dal Sabzi

Name: Methi Moong Dal Sabzi
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/4 cup Moong Dal (split Yellow Lentils) dry roasted; 1.5 cups methi (fenugreek) leaves chopped; 2 green chillies chopped; 1 dry red chilli; 1 small onion chopped; 1/2 tsp cumin seeds; 1/4 tsp hing (asafoetida); 2 cloves garlic chopped finely; 1/2 tsp ginger grated; 1/2 tsp ginger garlic paste; 1/2 tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp dry roasted cumin powder; 1/2 tsp salt or to taste; 1 tsp sugar; 1 tbsp mustard oil; 1 tsp ghee

Kumkum Chatterjee @cook_12055532

#TOF
#week6
Methi Moong Dal Sabzi is a popular Indian dish.The sweetness of moong dal compliments the bitter taste of methi and combining both makes an unique flavourful sabzi .It is a healthy, nutritious, protein rich, light and dry curry that pairs very well with rice,roti, any Indian flatbread and raita for a wholesome meal.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

1/4 cupMoong Dal (split Yellow Lentils) dry roasted
1.5 cupsmethi (fenugreek) leaves chopped
2green chillies chopped
1dry red chilli
1small onion chopped
1/2 tspcumin seeds
1/4 tsphing (asafoetida)
2 clovesgarlic chopped finely
1/2 tspginger grated
1/2 tspginger garlic paste
1/2 tspturmeric powder
1 tspKashmiri Red Chilli Powder
1/2 tspdry roasted cumin powder
1/2 tspsalt or to taste
1 tspsugar
1 tbspmustard oil
1 tspghee

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Steps

30 minutes

1

To make methi moong dal sabzi, dry roast moong dal and soak it for an hour.Drain water.Heat 1 cup water in a deep pan and add the soaked and drained moong dal to it along with 1/4 tsp salt and 1/2 tsp ghee.Cover and cook on a medium flame for 7-8 minutes stirring occasionally till it is cooked and soft but not mushy. Set aside.Pick, remove hard stems and finely chop methi leaves. Wash thoroughly 3-4 times to remove soil and dirt.Drain water completely.
2

Heat oil in a wok and sprinkle cumin seeds and 1 dry red chilli. When they crackle, add hing and then chopped onion, garlic and ginger and saute for 1 minute. Add the boiled dal, turmeric and Kashmiri Red Chilli Powder, ginger garlic paste. Cook for 2 minutes.
3

Add the chopped fenugreek leaves and green chillies. Add salt and sugar to taste.Sugar balances the bitterness from methi leaves and also helps in retaining its green colour.Toss to combine all.Add 1 cup water or as needed and cook for 3-4 minutes till leaves wilt and moisture dries up. The dal should be of thick consistency and dry but not mushy.
4

Serve hot with a drizzle of ghee along with rice, roti or any Indian flatbread and raita.