Ingredients: 1 cup Yellow Moong Dal (Split),Methi Leaves (Fenugreek Leaves) – a bunch,1/4 teaspoon Asafoetida (hing),1 teaspoon Cumin seeds (Jeera),1 Onion – thinly sliced,1 Tomato – chopped,2 teaspoon Coriander Powder (Dhania),1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,Salt – to taste,2 teaspoons Sunflower Oil
Time in minutes: 45 Servings: 4 Course: Lunch Diet: High Protein Vegetarian
Instructions: To begin making the Methi Moong Dal recipe, firstly wash and soak the moong dal in 3 cups of water for at least 30 minutes. While the dal is soaked clean, wash and pat dry the fenugreek leaves.Next, finely chop the methi leaves. Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok. Saute the methi leaves, until it gets softened.Methi leaves cooks very quickly and this will take less than 3 minutes to cook. Once the leaves have softened, turn off the heat. Keep it aside.In the next step, we will cook the moong dal with the spices. Heat a teaspoon of oil in a pressure cooker over medium heat. Add asafoetida and cumin seeds, fry for few seconds. Next add onion and fry till they turn soft.Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and fry for a minute or so over medium heat.Add soaked moong dal along with the soaked water to the onion tomato mixture. Close the lid of the pressure cooker and put the weight on.Cook moong dal for 2 to 3 whistles. After a couple of whistles, turn the heat to low and simmer the dal for about 5 minutes. After 5 minutes, turn off the heat.Allow the pressure to release naturally from the pressure cooker.Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon. Stir in the sauteed methi leaves and serve.Serve Methi Moong Dal along with Baingan Ka Bharta, Phulka and Beetroot Raita Recipe for a wholesome weekday lunch.