Moong Dal Methi Ki Sabzi Recipe
A vegetarian Indian recipe with green moong dal (split) - soaked for 3 hours, methi leaves (fenugreek leaves) - finely chopped, tomatoes - finely sliced. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
10 steps- 1
To begin with Moong Dal Methi Ki Sabzi, heat oil in a kadhai and add cumin seeds and allow it to crackle
green moong dal (split) - soaked for 3 hours(1/2 cup)methi leaves (fenugreek leaves) - finely chopped(2 cups)cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 2
Add green chillies and hing and let it cook for a few seconds
green moong dal (split) - soaked for 3 hours(1/2 cup)green chillies - slit(4) - 3
After a few seconds, add onion and fry until it becomes soft and pinkish
onion - finely sliced(1) - 4
Add ginger, sliced tomato and cook on high flame for 2 minutes or until the tomatoes get soft
tomatoes - finely sliced(2)onion - finely sliced(1)ginger - grated(1 teaspoon) - 5
Add soaked and drained moong dal, turmeric, coriander powder and sauté well for a minute
green moong dal (split) - soaked for 3 hours(1/2 cup)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(3/4 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 6
Add half cup of water and salt and mix everything properly
water(1/2 cup) - 7
Cover and cook the dal for 7 to 8 minutes or until the dal is cooked well and the water is dried up (Do not overcook or it will get mushy)
water(1/2 cup) - 8
Add methi and sauté on high heat for 2 to 3 minutes (Do not cover and cook)
methi leaves (fenugreek leaves) - finely chopped(2 cups) - 9
After 2 to 3 minutes, it is ready to be served
- 10
Serve Methi Moong Dal Sabzi with phulkas, jeera rice and Rajasthani dal for a delicious meal
green moong dal (split) - soaked for 3 hours(1/2 cup)methi leaves (fenugreek leaves) - finely chopped(2 cups)
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Moong Dal Methi Ki Sabzi Recipe
A vegetarian Indian recipe with green moong dal (split) - soaked for 3 hours, methi leaves (fenugreek leaves) - finely chopped, tomatoes - finely sliced. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
10 steps- 1
To begin with Moong Dal Methi Ki Sabzi, heat oil in a kadhai and add cumin seeds and allow it to crackle
green moong dal (split) - soaked for 3 hours(1/2 cup)methi leaves (fenugreek leaves) - finely chopped(2 cups)cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 2
Add green chillies and hing and let it cook for a few seconds
green moong dal (split) - soaked for 3 hours(1/2 cup)green chillies - slit(4) - 3
After a few seconds, add onion and fry until it becomes soft and pinkish
onion - finely sliced(1) - 4
Add ginger, sliced tomato and cook on high flame for 2 minutes or until the tomatoes get soft
tomatoes - finely sliced(2)onion - finely sliced(1)ginger - grated(1 teaspoon) - 5
Add soaked and drained moong dal, turmeric, coriander powder and sauté well for a minute
green moong dal (split) - soaked for 3 hours(1/2 cup)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(3/4 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 6
Add half cup of water and salt and mix everything properly
water(1/2 cup) - 7
Cover and cook the dal for 7 to 8 minutes or until the dal is cooked well and the water is dried up (Do not overcook or it will get mushy)
water(1/2 cup) - 8
Add methi and sauté on high heat for 2 to 3 minutes (Do not cover and cook)
methi leaves (fenugreek leaves) - finely chopped(2 cups) - 9
After 2 to 3 minutes, it is ready to be served
- 10
Serve Methi Moong Dal Sabzi with phulkas, jeera rice and Rajasthani dal for a delicious meal
green moong dal (split) - soaked for 3 hours(1/2 cup)methi leaves (fenugreek leaves) - finely chopped(2 cups)
Rate this recipe
