Methi Moong
Methi cooked with moong dal in a surprisingly light and dry sabji. Perfect with rotis and raita for a wholesome meal
Ingredients
- 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
Instructions
- 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!
Notes
PS: Also this is my entry to Herb Mania hosted at Red Chillies this months herb being methi.
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!