Methi Dal Fry/ Sauteed Fenugreek leaves & Yellow Mung Bean Lentils
This is an easy recipe which takes less than 30 minutes to prepare.
Servings: 4 Servings
Ingredients
- 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).
