Methi Moong Dal Sabzi

This is a dry sauteed methi moong dal sabzi. In this recipe, methi or fenugreek leaves are sauteed with yellow moong beans. It's easy, vegan, and gluten-free.

Methi Dal Fry  | Sauteed Fenugreek leaves & Yellow Mung Bean Lentils

I have made methi dal many times before. But this time, I wanted to make it a little different. This methi dal sabzi is different from the dal and methi recipe. Unlike the dal consistency, this is dry with.

Here, I have cooked the dal until it's not mushy and grainy but soft enough to bite. I loved this methi dal fry—or rather, I would call it methi moong fry. This is not soupy like dal. It's in dry sauteed form.

I have used yellow mung dals, skinless and dehusked green gram lentils. You can change the proportion of dals and fenugreek leaves.

If you want to make it greener, add 2 tbsp of soaked dal to the leaves. This lentil is a boon and has a healthy factor in all forms. Read more about the health benefits of gram lentils here.

hese are good for weight loss as well. Protein packed green lentils and the nutritious fenugreek greens is a heavenly combination for any meal. These are again one of the best food for diabetic patients.

Recipe Card For Methi Moong Dal Fry

Methi Dal Fry/ Sauteed Fenugreek leaves & Yellow Mung Bean Lentils

Ipsa Faujdar

This is an easy recipe which takes less than 30 minutes to prepare.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dal, Main Dish

Cuisine Indian, North Indian

Servings 4 Servings

Ingredients

  

1x2x3x

• ½ cup Mung lentils
• 2 fistful Fenugreek Leaves
• 6 Garlic Cloves
• 1 Onion
• 2 Green Chillies
• ¼ tsp Turmeric powder
• 1 ½ tbsp Coriander Powder
• ½ tsp Cumin Powder
• 1 tsp Red Chilli Powder
• ½ tsp Salt
• 1 cup Water
• 1 Medium Tomato
• ¼ tsp Asafoetida Powder

Instructions

 

• Wash and soak the lentils for 1 hr.
• Clean the leaves and soak in water for 15 minutes till the dirts settles down at the bottom. Then remove from water and wash thoroughly. Chop them finely.
• Heat 2 tbsp oil or ghee in a pan. Add a pinch of asafoetida powder, crushed garlic and cumin seeds. Once cumin seeds crackle add onion and saute for a minute.
  
• Add soaked dal to the pan and saute. Then add all spices and mix well.
  
• Add 1 cup water and let it simmer for 10 minutes till dal is cooked and soft but not mushy.
  
• Add chopped fenugreek leaves and mix well.
  
• Cook till leaves are soft and cooked well.
  
• Keep it to thicker consistency. Turn off gas once you reach desired consistency.
  
• Serve with any chapati, roti (flatbreads).
  

Keyword Easy Less than 30 minutes Recipe, Indian Curry, Indian Dal, Low-carb Recipe

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