Methi Moong Dal Palak Recipe
A high protein North Indian Recipes recipe with yellow moong dal (split), methi leaves (fenugreek leaves) - a bunch, asafoetida (hing). Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Methi Moong Dal recipe, firstly wash and soak the moong dal in 3 cups of water for at least 30 minutes
yellow moong dal (split)(1 cup)methi leaves (fenugreek leaves) - a bunch - 2
While the dal is soaked clean, wash and pat dry the fenugreek leaves
methi leaves (fenugreek leaves) - a bunch - 3
Next, finely chop the methi leaves
methi leaves (fenugreek leaves) - a bunch - 4
Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok
methi leaves (fenugreek leaves) - a bunchtomato - chopped(1) - 5
Saute the methi leaves, until it gets softened
methi leaves (fenugreek leaves) - a bunch - 6
Methi leaves cooks very quickly and this will take less than 3 minutes to cook
methi leaves (fenugreek leaves) - a bunch - 7
Once the leaves have softened, turn off the heat
methi leaves (fenugreek leaves) - a bunch - 8
Keep it aside
- 9
In the next step, we will cook the moong dal with the spices
yellow moong dal (split)(1 cup) - 10
Heat a teaspoon of oil in a pressure cooker over medium heat
- 11
Add asafoetida and cumin seeds, fry for few seconds
asafoetida (hing)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon) - 12
Next add onion and fry till they turn soft
onion - thinly sliced(1) - 13
Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and fry for a minute or so over medium heat
onion - thinly sliced(1)tomato - chopped(1)coriander powder (dhania)(2 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon) - 14
Add soaked moong dal along with the soaked water to the onion tomato mixture
yellow moong dal (split)(1 cup)onion - thinly sliced(1)tomato - chopped(1) - 15
Close the lid of the pressure cooker and put the weight on
- 16
Cook moong dal for 2 to 3 whistles
yellow moong dal (split)(1 cup) - 17
After a couple of whistles, turn the heat to low and simmer the dal for about 5 minutes
- 18
After 5 minutes, turn off the heat
- 19
Allow the pressure to release naturally from the pressure cooker
- 20
Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon
- 21
Stir in the sauteed methi leaves and serve
methi leaves (fenugreek leaves) - a bunch - 22
Serve Methi Moong Dal along with Baingan Ka Bharta, Phulka and Beetroot Raita Recipe for a wholesome weekday lunch
yellow moong dal (split)(1 cup)methi leaves (fenugreek leaves) - a bunch
Nutrition Facts
Per serving
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Methi Moong Dal Palak Recipe
A high protein North Indian Recipes recipe with yellow moong dal (split), methi leaves (fenugreek leaves) - a bunch, asafoetida (hing). Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
22 steps- 1
To begin making the Methi Moong Dal recipe, firstly wash and soak the moong dal in 3 cups of water for at least 30 minutes
yellow moong dal (split)(1 cup)methi leaves (fenugreek leaves) - a bunch - 2
While the dal is soaked clean, wash and pat dry the fenugreek leaves
methi leaves (fenugreek leaves) - a bunch - 3
Next, finely chop the methi leaves
methi leaves (fenugreek leaves) - a bunch - 4
Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok
methi leaves (fenugreek leaves) - a bunchtomato - chopped(1) - 5
Saute the methi leaves, until it gets softened
methi leaves (fenugreek leaves) - a bunch - 6
Methi leaves cooks very quickly and this will take less than 3 minutes to cook
methi leaves (fenugreek leaves) - a bunch - 7
Once the leaves have softened, turn off the heat
methi leaves (fenugreek leaves) - a bunch - 8
Keep it aside
- 9
In the next step, we will cook the moong dal with the spices
yellow moong dal (split)(1 cup) - 10
Heat a teaspoon of oil in a pressure cooker over medium heat
- 11
Add asafoetida and cumin seeds, fry for few seconds
asafoetida (hing)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon) - 12
Next add onion and fry till they turn soft
onion - thinly sliced(1) - 13
Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and fry for a minute or so over medium heat
onion - thinly sliced(1)tomato - chopped(1)coriander powder (dhania)(2 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon) - 14
Add soaked moong dal along with the soaked water to the onion tomato mixture
yellow moong dal (split)(1 cup)onion - thinly sliced(1)tomato - chopped(1) - 15
Close the lid of the pressure cooker and put the weight on
- 16
Cook moong dal for 2 to 3 whistles
yellow moong dal (split)(1 cup) - 17
After a couple of whistles, turn the heat to low and simmer the dal for about 5 minutes
- 18
After 5 minutes, turn off the heat
- 19
Allow the pressure to release naturally from the pressure cooker
- 20
Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon
- 21
Stir in the sauteed methi leaves and serve
methi leaves (fenugreek leaves) - a bunch - 22
Serve Methi Moong Dal along with Baingan Ka Bharta, Phulka and Beetroot Raita Recipe for a wholesome weekday lunch
yellow moong dal (split)(1 cup)methi leaves (fenugreek leaves) - a bunch
About this recipe
A high protein North Indian Recipes recipe with yellow moong dal (split), methi leaves (fenugreek leaves) - a bunch, asafoetida (hing). Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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