Methi Moong Dal Recipe – A Healthy Diabetic-Friendly Delight
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Looking for a flavorful yet healthy dish to enjoy during lunch? This Methi Moong Dal is the perfect answer! Made with the goodness of fenugreek leaves (methi) and yellow moong dal, this dal is both rich in taste and nutrition. Its delicious, slightly bitter taste from the fenugreek leaves complements the subtle flavor of the moong dal, making it a delightful and wholesome dish. Quick to prepare and a great choice for diabetics, this recipe will keep you full and satisfied while nourishing your body. Serve it with phulka (whole wheat flatbread) and a side of achari pickle for a balanced, fulfilling meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves) | 1 cup, finely chopped |
| Yellow Moong Dal (Split) | 1/2 cup |
| Ghee | 1 tablespoon |
| Garlic | 4 cloves, finely chopped |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | To taste |
| Lemon Juice | 1 tablespoon |
| Sugar (Optional) | 1 teaspoon |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 2-3 people
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 25g |
| Protein | 10g |
| Fat | 4g |
| Fiber | 5g |
| Sugars | 2g |
| Sodium | 250mg |
Instructions
-
Pressure Cook Moong Dal:
Start by pressure cooking the yellow moong dal with a pinch of salt, turmeric powder, and 1 cup of water. Cook for about 3 to 4 whistles, then turn off the heat and let the pressure release naturally. -
Prepare Methi Leaves:
While the dal is cooking, wash the finely chopped methi leaves (fenugreek leaves) thoroughly. Drain the leaves and set them aside. -
Prepare Tadka (Tempering):
Heat ghee in a pan over medium flame. Add the chopped garlic and sauté until they turn golden brown. Next, add cumin seeds (jeera) and let them pop in the hot ghee for a few seconds. -
Cook Methi Leaves:
Add the washed methi leaves to the pan and sauté for about 1-2 minutes. The leaves will quickly wilt down. -
Combine Moong Dal & Methi:
Once the methi leaves are sautéed, add the cooked moong dal to the pan. Stir well and add salt and sugar (if using). You can add a little water to adjust the consistency to your liking. Allow the dal to simmer for 5 minutes, so all the flavors come together. -
Add Tadka and Serve:
In a separate small pan, heat ghee and add cumin seeds and red chilli powder to make a quick tempering. Once the cumin seeds crackle, pour this tempering over the cooked methi moong dal and stir it in. Give the dal one final brisk boil. -
Final Touches:
Once everything is well mixed, turn off the heat. Stir in lemon juice to enhance the flavors. -
Serve:
Transfer the Methi Moong Dal to a serving bowl. Serve it hot with phulka or steamed rice and a side of achari pickle for a perfect weekday meal.
Serving Suggestions:
This Methi Moong Dal pairs wonderfully with Khooba Roti (thick whole wheat flatbreads) and a refreshing Tomato Onion Cucumber Raita. The dal’s mild bitterness from methi combined with the tangy raita creates a harmonious and satisfying meal. Perfect for a light lunch or dinner that is not only diabetic-friendly but also delicious and wholesome.
Enjoy your flavorful and healthy Methi Moong Dal today!
