Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

Lehsuni Methi Moongdal Recipe

Lehsuni Methi Moongdal

Lehsuni Methi Moongdal

Lehsuni Methi Moongdal, perfect healthy side for any meal. Lehsuni Methi Moongdal is prepared with fenugreek leaves and split yellow dal. Lehsuni Methi Moongdal can be very healthy accompaniment for any main meal with the goodness of fenugreek leaves and moong dal. The combination of leafy vegetables and dal create a nutritious side dish. It is mildly spiced with chili powder and flavored with the tempering made with asafoetida, cumin seeds, onion and garlic.

Fenugreek leaves are one of the most popular and easily available leafy vegetables in India. They are slightly bitter in taste but the addition of yellow split dal reduces the bitterness of fenugreek leaves. This is very healthy subji because of fenugreek leaves as it reduces cardiovascular risk, helps control diabetes, and aids digestion! Enjoy yummy sabji option with the goodness of methi.

Lehsuni Methi Moongdal

Ingredients:

• ½ cup Spilt Yellow Moongdal
• 2 cup Roughly Chopped Methi Leaves (Fenugreek Leaves)
• ½ cup Chopped Onion
• 4-5 Garlic Cloves Chopped
• 2 Green Chilies Chopped
• 1-2 Red Dry Chilies
• ½ tsp Red Chili Powder
• ¼ tsp Turmeric Powder
• 2-3 tbsp Oil
• Pinch of Hing
• ½ tsp Cumin Seeds
• ¼ tsp Mustard Seeds
• Salt

Method:

1. Wash the dal 2-3 times and soak it about 30min in required water.
2. Heat the oil in a kadhai/pan. Add cumin seeds, mustard seeds in it once start crackling add hing and dry red chilies.
3. Add chopped garlic cloves and sauté it till becomes golden, then add chopped onion, green chilies and stir fry it for 2 mins on medium flame.
4. Drain the soaked dal and then add the onion mixture in it. Add 2-3 tbsp water, red chili powder, turmeric, salt and mix it well.
5. Cover the pan and let it cook till the dal gets slightly soft or 3-4 mins on low fame, stir and check while cooking.
6. Add chopped methi leaves in to the cooked dal mixture, mix it and cover it for 2 mins on low flame.
7. Remove the cover and continuously stir fry it on medium to high flame till moisture disappeared completely and make dry curry.
8. Lehsuni Methi Moongdal is ready to serve with roti, phulka or parantha as a side and enjoy the healthy meal.

Lehsuni Methi Moongdal

Lehsuni Methi Moongdal
 
Print
Lehsuni Methi Moongdal, perfect healthy side for any meal. Lehsuni Methi Moongdal is prepared with fenugreek leaves and split yellow dal. Lehsuni Methi Moongdal can be very healthy accompaniment for any main meal with the goodness of fenugreek leaves and moong dal. The combination of leafy vegetables and dal create a nutritious side dish. It is mildly spiced with chili powder and flavored with the tempering made with asafoetida, cumin seeds, onion and garlic.
Author: Binjal Pandya
Recipe type: Curry
Cuisine: Indian
Ingredients
  • ½ cup Spilt Yellow Moongdal
  • 2 cup Roughly Chopped Methi Leaves (Fenugreek Leaves)
  • ½ cup Chopped Onion
  • 4-5 Garlic Cloves Chopped
  • 2 Green Chilies Chopped
  • 1-2 Red Dry Chilies
  • ½ tsp Red Chili Powder
  • ¼ tsp Turmeric Powder
  • 2-3 tbsp Oil
  • Pinch of Hing
  • ½ tsp Cumin Seeds
  • ¼ tsp Mustard Seeds
  • Salt
Instructions
  1. Wash the dal 2-3 times and soak it about 30min in required water.
  2. Heat the oil in a kadhai/pan. Add cumin seeds, mustard seeds in it once start crackling add hing and dry red chilies.
  3. Add chopped garlic cloves and sauté it till becomes golden, then add chopped onion, green chilies and stir fry it for 2 mins on medium flame.
  4. Drain the soaked dal and then add the onion mixture in it. Add 2-3 tbsp water, red chili powder, turmeric, salt and mix it well.
  5. Cover the pan and let it cook till the dal gets slightly soft or 3-4 mins on low fame, stir and check while cooking.
  6. Add chopped methi leaves in to the cooked dal mixture, mix it and cover it for 2 mins on low flame.
  7. Remove the cover and continuously stir fry it on medium to high flame till moisture disappeared completely and make dry curry.
  8. Lehsuni Methi Moongdal is ready to serve with roti, phulka or parantha as a side and enjoy the healthy meal.
3.5.3208
Lehsuni Methi Moongdal Recipe was last modified: April 6th, 2017 by Binjal's VEG Kitchen

Like this:

Like Loading...
04/06/2017   Binjal's VEG Kitchen
  Sabji & Curry     curry, easy, gluten free, green, healthy, indian, kids friendly, lentil, sabji, side dish, vegan
  • Blood Orange Gin Cocktail Drink
  • Mango Pineapple Smoothie Popsicles

4 Responses to “Lehsuni Methi Moongdal Recipe”

  1. Devika / 16 May 2018 3:01am #

    Will surely try lookin gorgeously yum and healthy

    Loading...
    • Binjal's VEG Kitchen / 18 May 2018 10:36pm #

      Thank you Devika 🙂

      Loading...
  2. namrata / 11 Apr 2017 3:19am #

    perfect click!! I liked the twist to my favorite moong dal sabji…thanks

    Loading...
    • Binjal's VEG Kitchen / 11 Apr 2017 4:42pm #

      thank you Namrata 🙂

      Loading...
Binjal's VEG Kitchen

binjalsvegkitchen

Sprouted Moong curry is healthy, nutritious and ha Sprouted Moong curry is healthy, nutritious and has an excellent fresh flavor with full of protein. They can be cooked in several ways, I made this in coconut gravy. You just need to soak whole moong bean overnight, then drain it and left it in a warm place with covered cloth, so that they can easily start sprouting. It is a delicious, quick and one pot curry. It can be eaten with roti, steamed rice or paratha.
.
.
Detailed recipe on my blog!
.
.
https://binjalsvegkitchen.com/sprouted-moong-curry/
.
.
Vegetable Jalfrezi . It is an Indian stir fried v Vegetable Jalfrezi 
.
It is an Indian stir fried veggie dish sautéed on high fire (jal) with regular spices like red chili powder and garam masala, mix of Chinese and South Asian cooking techniques used in its preparation. This semi dried stir fried veggie is delicious, crunchy and tasty too.
Detailed recipe on my blog.
.
Mango Mint Chutney also called Kachhe Aam Aur Pudi Mango Mint Chutney also called Kachhe Aam Aur Pudine ki Chutney, this Chutney condiment goes very well as a dip or spread with any Indian appetizers snack like samosa, Pakora or chaat. It will simply refresh your taste buds in summer. It is probably one of the most famous chutney in north India.
A perfect partnership of mango with aromatic native mint – the sour and tangy mango balanced with the fresh yet peppery mint flavor. 
.
Recipe on my blog!
.
.
Masala Parwal Sabji is a healthy perfect side dish Masala Parwal Sabji is a healthy perfect side dish. Masala Parwal Sabji is yummy and full of flavor. Masala Parwal Sabji goes well with roti, paratha or simply dal rice. Masala Parwal dish features a healthy mixture of Parwal (pointed gourd), tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal.
.
Load More... Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

‹ › ×
    Copyright © 2015-2022 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
     

    Loading Comments...
     

      %d bloggers like this: