Methi moong which is methi cooked with moong dal in a surprisingly light and dry sabji. Perfect with rotis and raita for a wholesome meal!
Everyone in my family enjoys eating methi. I try and incorporate methi in my food in many ways. This methi moong was a result of us being bored of all our usual recipes. So I put on my thinking cap and tried to make something different. The result was very good and everyone at home loved it 🙂 It’s a simple and extremely healthy dish.
The fresh methi leaves and the deliciously light gravy of onions and tomatoes just create the right flavors for this dish. The addition of moong dal means that the protein content of the daily diet is taken care of. Isn’t it a perfect dish!
And it makes a great lunchbox option too. Since the sabji is dry, it is easy to pack in the lunch box with some rotis. And trust me, it tastes amazing. The aroma of the methi which spreads when you open the box is awesome. I find it easy to just boil the moong dal the previous night and chop the vegetables. In the morning, this takes about 10 to 15 minutes to get done, and fresh and healthy sabji is ready for the lunch box.
If you are someone like me, who loves quick cooking, this methi moong sabji is one sabji you will love to make in the mornings. Easy to make and easy to pack. And if you want it for dinner, then just do the prep work and keep. While you are making your rotis, you can just make the sabji quickly and add a salad or raita to the side. And dinner is done in no time.
I love having this sabji with either fulkas or paranthas. A smear of ghee on the fulkas gives an extra edge to the meal 🙂
- 2 cups methi leaves freshly chopped
- 3/4 cup moong dal
- 2 onions medium chopped
- 1 tomato chopped
- 3 - 4 chillies red (dry)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp Dhaniya powder
- 1 tsp tava masala (homemade or MDH tava fry )
- 1 tsp turmeric powder
- to taste salt
- chilli powder (optional in case you want it to be spicy)
- 2 tsps cooking oil
- Wash and soak moong dal for about 15 min and then boil it in a pan with about 1 cup of water, for about 5 min or till tender, and drain the water. They should just be boiled and not sticking to each other.
- Heat oil in a kadai and add the mustard seeds and cumin seeds. After the cumin becomes brown add the dry chillies and fry for 1/2 minute.
- Add the onions and fry till they start becoming golden brown.
- Add the tomatoes and fry till the masala starts to leave the oil.
- Add all the dry masalas and fry for another 1/2 minute.
- Now add the methi leaves.
- Fry for about 4-5 minutes till they become tender and then add the boiled and drained moong dal.
- Fry for another 3-4 minutes and its ready to be enjoyed!