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HOMEGROWN METHI LEAVES COOKED WITH MOONG  DAL RECIPE/METHI MOONG DAL KI SABJI

HOMEGROWN METHI LEAVES COOKED WITH MOONG  DAL RECIPE/METHI MOONG DAL KI SABJI

Methi (fenugreek) leaves offer numerous health benefits, including improved digestion, reduced cholesterol, and better blood sugar control. They also contribute to skin and hair health, and can support weight loss efforts. 

To grow methi leaves (fenugreek) at home, sow methi seeds in well-draining soil in a sunny spot, keeping the soil moist. You can sow seeds directly in the ground or in pots. Harvest the leaves after 20-30 days. 

INGREDIENTS

  • 1 small bunch methi leaves
  • 2 tbsp moong dal soak it for min 2 hrs
  • 1 onion  chopped
  • 2 or 3  green chilli
  • 2 to 3 small to medium garlic cloves
  • 1/8  tsp turmeric powder  [ optional ]
  • 1 tbsp oil
  • 1 tsp jeera
  • salt to taste
  • 2 tbsp grated coconut [ optional ]

PREPARATION

  1. Wash and soak the dal in water for minimum 2 hrs or soak it in hot water to reduce time .
  2. Pluck the leaves . Wash and rinse them very well in water. Drain in a strainer . Chop it and keep aside .

METHOD

Heat oil in a pan.

Add jeera and let it crackle .

Add the  garlic +  green chilli + onion  and stir fry till  translucent.

Drain and add soaked moong dal and mix very well.

Cover and cook for a min .

Add turmeric + salt and mix .

Now drizzle 2 to 3 tbsp water all over and mix well.

Cover and cook till the dal softens .Mix inbetween .

Add the chopped leaves and mix again.

Cover cook for 3 to 4 minutes , stir in between .

At this stage the leaves will start releasing their water and also reduce in quantity.

Cook for few mins till there is no moisture.

Add coconut, give a mix and off the flame.

Serve hot with rotis or bhakri.

NOTE

  1. Greens reduce in volume once cooked, so add salt accordingly.
  2. You can use soaked chana dal instead of moong dal .
  3. You can also cook moong daal for 5-7 min and then can add it to sabji.

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