Methi leaves ( fenugreek ) Dal

Recipe by
Total Time:
50 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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Ingredients

  • 75 g - mung beans, soaked
  • 250 ml - water
  • Extra 50 ml - hot water
  • 200 g - chopped fenugreek leaves, chopped
  • 3/4 tsp - salt
  • For seasoning:
  • 1 tbsp - oil
  • 1/2 tsp - cumin seeds
  • 1 tsp - chopped garlic
  • 1 tsp - chopped ginger
  • 2 onions - chopped
  • 1 tsp - chopped green chilli
  • 1 to 2 - tomatoes, chopped
  • 1/2 tsp - red chilli powder
  • 1/4 tsp - turmeric powder

How to Make Methi leaves ( fenugreek ) Dal

  • Soak mung beans in 250 ml water and pressure cook for 20 minutes (reduce heat to medium after 2nd whistle and cook for 15 minutes ).
  • Allow the cooker to cool on its own.
  • Dilute cooked dal with 50 ml hot water, chopped fenugreek leaves and salt to taste .
  • Mix well and cook for 15 minutes and methi leaves well blended with mung beans.
  • For seasoning:
  • Heat oil and cumin seeds and when they turn golden brown, add chopped ginger, garlic, green chilli and onions.
  • Fry the condiments on medium heat for five minutes, stirring periodically.
  • Add chopped tomatoes, turmeric powder, chilli powder and adjust salt to taste.
  • Fry again on a medium heat for 5 - 8 minutes.
  • Final preparation:
  • Pour the seasoning mixture into the cooked mung beans.
  • Mix well and serve hot.
  • Recipe Courtesy: Niya's World

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