Methi Moong Dal Subzi is delicious & healthy. Methi leaves(fenugreek) is a herb & has immense medicinal value. It is very good for digestion as it has high dietary fibre. The leaves & sprouts are also eaten cooked as a vegetable. The dried seeds are used as a condiment, spice & in medicinal preparations. It is popular in many cuisines worldwide. Even though it has a bitter taste & has a characteristicly strong smell, it is enjoyed by many as it depends on the way one prepares it. Dried methi leaves (Kasuri methi) is widely used in many wonderful food preparations. In Mumbai (Maharashtra) it is grown near the sea in the sandy tracks & is known as Samudra Methi. These are sold in very small bunches & are very tender. The only tedious part is that you have to pick the leaves which is time consuming.
Today’s recipe is very simple, easy & quick to prepare & a great combination too. Moong dal is very light on the stomach & easy to digest. This preparation is very refreshing & tasty too. I hope you will enjoy this as much as we do! 😀
- 1 bunch fresh Methi (Fenugreek Leaves)
- 3 tbsps. Yellow Moong Dal (soaked in warm water for 5-8 mins.)
- 5 flakes fresh Garlic (crushed & finely sliced/grated)
- 3 fresh Green Chillies (finely )
- 1 med. Onion (peeled & finely chopped)
- A pinch of roasted Cumin pwd.
- 2 tbsps. Vegetable Oil
- ½ cup warm Water
- Salt to taste
Pick the methi leaves & wash thoroughly with a little salt.
Drain completely & chop the leaves with a knife on a cutting board. (Do not use a food processor)
Heat oil in a pan/wok/ kadhai till hot.
Saute garlic & green chillies on med. heat for a few seconds.
Then add onions; saute till they are soft & translucent.
Add the soaked moong dal; saute for about 2 mins. on low heat till the rawness disappears & it looks slightly glossy.
Add ½ cup water warm water, a pinch or two of salt; stir & cook covered for about 5 mins.
Check if the water has almost dried up & then add chopped methi leaves, roasted cumin pwd. & stir.
Cook covered on a low flame for about 4 mins.
Check in between & stir from time to time till the subzi & dal is cooked.
Cook till almost dry.
Adjust salt to taste.
Serve hot with your favorite Indian bread/roti.