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Methi Moong

Methi cooked with moong dal in a surprisingly light and dry sabji. Perfect with rotis and raita for a wholesome meal
Course Main Course
Cuisine Indian


  • 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!


PS: Also this is my entry to Herb Mania hosted at Red Chillies this months herb being methi.
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