Moong Dal Methi Ki Sabzi Recipe
Description:
Moong Dal Methi Ki Sabzi is a heartwarming and wholesome dish that beautifully combines the rich taste of green moong dal (lentils) with the aromatic and slightly bitter flavor of fenugreek (methi) leaves. This vegetarian dry dish is perfect for a light lunch or dinner. Its delicious taste and nutritious ingredients make it an excellent choice for those looking for a meal that is both flavorful and healthy. Since it’s a dry preparation, it’s also ideal for packing in lunchboxes, making it a great option for a wholesome workday meal.
Cuisine:
Indian
Course:
Lunch
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green moong dal (soaked) | 1/2 cup |
| Fenugreek leaves (methi) | 2 cups, finely chopped |
| Tomatoes | 2, thinly chopped |
| Onion | 1, thinly sliced |
| Green chilies | 4, chopped |
| Cumin seeds | 1 teaspoon |
| Ginger | 1 teaspoon, grated |
| Turmeric powder | 1/4 teaspoon |
| Coriander powder | 3/4 teaspoon |
| Cumin powder | 1/2 teaspoon |
| Asafoetida | A pinch |
| Oil | 2 tablespoons |
| Water | 1/2 cup |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
-
Heat Oil: In a pan, heat the oil over medium heat. Once hot, add the cumin seeds. Allow them to splutter for about 10 seconds, releasing their aromatic flavor.
-
Add Spices: Add the chopped green chilies and a pinch of asafoetida. Sauté for a few seconds, letting the spices bloom.
-
Cook Onion: Add the thinly sliced onions to the pan. Cook the onions, stirring occasionally, until they soften and become translucent.
-
Add Ginger and Tomatoes: Add the grated ginger followed by the chopped tomatoes. Cook for about 2 minutes, allowing the tomatoes to soften and integrate with the spices.
-
Add Moong Dal and Spices: Stir in the soaked green moong dal along with the turmeric powder, coriander powder, and cumin powder. Cook the mixture for 1 minute, allowing the lentils to lightly roast with the spices.
-
Add Water and Cook: Pour in 1/2 cup of water and add salt to taste. Stir everything together, cover the pan, and let it simmer for 7 to 8 minutes until the dal is cooked and most of the water has evaporated.
-
Add Fenugreek Leaves: Finally, add the finely chopped fenugreek leaves (methi) to the pan. Stir well and cook for another 2 to 3 minutes, allowing the flavors to meld together.
-
Serve: Once the moong dal is tender and the fenugreek leaves have softened, remove from heat. Serve the Methi Moong Dal hot with Rajasthani Kadhi and Phulkas for a delicious and wholesome lunch.
Tips:
- Soaking the moong dal for a few hours helps it cook faster and become more tender.
- If you prefer a milder flavor, you can reduce the number of green chilies.
- You can adjust the consistency of the dish by adding a bit more water if you prefer it slightly more moist.
This Moong Dal Methi Ki Sabzi is not just a treat for the taste buds but also a wholesome and healthy option for anyone seeking a nutritious meal. The combination of protein-rich moong dal with the goodness of fenugreek makes this dish a must-try for all lentil and Indian cuisine lovers.
