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Lehsuni Methi Moongdal
Binjal Pandya

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.
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Course: Curry
Cuisine: Indian
Ingredients Method

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 sautee 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.