Methi is fenugreek and I used fresh fenugreek leaves for this recipe and yellow moong dal. I have tried with toor dal also, but prefer yellow moong in this particular dish. I am yet to try with chana dal.
Methi is mainly used in Indian recipes and has many health benefits like lowering blood cholesterol, reducing heart disease, controlling blood sugar level, aiding in digestion and many many more. It would be good to include fresh methi leaves in our diet at least once a week.
- Fresh methi leaves – a bunch, chopped finely
- Moong dal (yellow) – 1 cup
- Onion – 1 small, chopped
- Ginger – small piece, chopped
- Garlic – 1 piece, chopped
- Tomato – 1 large, chopped
- Green chilli – 1, slit into half
- Dried chilli – 2
- Cumin seeds – 1 tsp
- Chilli powder – 1 tbsp
- Asafoedita powder – ½ tsp
- Turmeric powder – ½ tsp
- Chilli powder – 1 tsp
- Water – ½ cup
- Wash and soak the moong dal in water for about half an hour. You may then cook the dal in the pressure cooker for about 1-2 whistles or if like me, you may prefer to cook the dal over the stove.
- Heat some oil in a wok and once hot, add the cumin seeds let it splutter.
- Now add the onions and let it cook till it turns translucent then add the chopped ginger, garlic, green chilli and saute for 2 mins.
- Add the dried red chilli and fry well.
- Add the chopped tomato and let it cook well till it turns pulpy.
- Half way thru add the asafoetida powder, chilli powder and turmeric powder,
- Add the methi leaves and stir well.
- Once the leaves have wilted, add the cooked dal and salt and stir well.
- Add water and let it come to a boil. Adjust taste accordingly.
- Cook covered for 2 mins and remove from the stove.