Methi & Moong Dal Stir Fry

Name: Methi & Moong Dal Stir Fry
Cuisine: American
Ingredients: 2-3 bunches fenugreek leaves, washed, drained & chopped; 1/4 cup moong dal (split Green Gram), dry roasted; 2-3 tbsp. mustard oil; 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds); 1/4 tsp. asafoetida; 8-10 bori / vadi / dried lentil dumplings; 1 onion, chopped; 1 tsp. garlic, chopped; 2-3 green chilies, chopped; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. coriander-cumin powder; 1 tbsp. kasundi

Bethica Das @kitchen_flavours

Sharjah (UAE)

#greenveg - Here is a simple, yet delicious methi leaves stir fry with split moong dal. I cooked it with a tempering of panch phoron in mustard oil. I also added some vadi / dried lentil dumplings to add a crunch to the dish.
I finished it off with kasundi for a mustardy taste and flavour. It is prepared dry to enjoy either with plain steamed rice or with chapatis.

Bethica Das @kitchen_flavours

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Ingredients

2-3 bunchesfenugreek leaves, washed, drained & chopped
1/4 cupmoong dal (split Green Gram), dry roasted
2-3 tbsp.mustard oil
1/2 tsp.panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
1/4 tsp.asafoetida
8-10bori / vadi / dried lentil dumplings
1onion, chopped
1 tsp.garlic, chopped
2-3green chilies, chopped
to tastesalt
1/2 tsp.turmeric powder
1 tsp.coriander-cumin powder
1 tbsp.kasundi

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Steps

1

Soak the roasted moong dal in water for 15-20 minutes. Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the asafoetida.
2

Add the bori and fry till golden in colour.
3

Add the onion, garlic and green chilies. Saute till light brown.
4

Add the greens, soaked dal, salt, turmeric powder and coriander-cumin powder.
5

Fry well on a low flame. When done, add the kasundi & give it a stir.
6

Serve with either plain steamed rice or chapatis.