Methi Moong Dal Sabzi (No Onion, No Garlic Version)

What appeals to me about this Methi Moong Dal Sabzi is that it is simple to make, is delicious and is nutritious. If you leave aside the time to soak the dal, this stir-fry gets done in less than 15 minutes and that is a blessing.

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I love fresh fenugreek (methi) and always find ways to use it in various ways. This weekend when I bought a large bunch of these wonderful leaves, I made this no onion, no garlic Methi Moong Dal Sabzi with just green chillies for flavour.

After a hectic week where eating habits were not very disciplined, this mellow stir-fry when paired with rotis made for a filling-yet-light-on-the-stomach meal.

If you like fresh methi or fenugreek leaves as much as I do, do try my recipes for Menthi Kura Pachadi | Andhra Methi Leaves Chutney, Methi Na Debra from Gujarat, and Kela Methi ki Sabzi.

Coincidentally, one of my colleagues got a different version of this sabzi for lunch this week. Her family uses tomato and dahi as well in making the curry, and I plan to try that version soon as well. Stay-tuned for that recipe as well.

How to Make Methi Moong Dal Sabzi | Fresh Fenugreek Leaves and Moong Dal Stir-Fry

Serves: 4

Cooking Time: 10 minutes

Soaking Time: 2 Hours

Ingredients

1. Methi Leaves, Fenugreek Leaves – 4 Packed Cups (~ 150 gms)
2. Moong Dal – 1/4 Cup
3. Ghee/Oil – 2 tsp
4. Cumin Seeds – 1 tsp
5. Green Chillies – 4 
6. Turmeric – 1/2 tsp
7. Salt – To Taste

Method

1. Prepping the Moong Dal
   1. Wash the moong dal well and soak it in 1 cup of water for at least 2 hours.
   2. Just before making the sabzi, drain all the water from the dal.
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2. Other Preparations
   1. Roughly chop the methi leaves. I sometimes don’t do this and it works just fine as the leaves will wilt.
   2. Slit the green chillies vertically.
3. Making the Sabzi
   1. In a pan, heat the ghee or oil.
   2. Add the cumin seeds and stir-fry for a few seconds.
   3. Add the slit green chillies and stir-fry for a few seconds.
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   4. Lower the heat.
   5. Add the methi leaves, salt, and turmeric.
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   6. Stir-fry the methi leaves till they wilt.
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   7. Add the soaked and drained moong dal.
   8. Mix well.
   9. Add 2-3 tbsp water and cook for 2-3 minutes till the water evapourates.
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   10. Serve the Methi Moong Dal Sabzi hot with freshly made rotis.

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Methi Moong Dal Sabzi (No Onion, No Garlic Version)

Aruna

Methi Moong Dal Sabzi is a simple dry stir-fry made with fresh fenugreek leaves and soaked moong dal. In this version I just use green chillies to make a mellow and light on the stomach sabzi.

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Cook Time 15 minutes mins

Soaking Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Accompaniment, Dinner, Lunch

Cuisine Indian

Ingredients

  

• 4 Cups Fresh Methi Leaves, Fenugreek Leaves (~ 150 gms)
• 1/4 Cup Moong Dal (~ 40 gms)
• 2 tsp Ghee/Oil
• 1 tsp Cumin Seeds
• 4 Green Chillies
• 1/2 tsp Turmeric
• Salt to Taste

Instructions

 

Soaking the Moong Dal

• Wash the moong dal well and soak it in 1 cup of water for at least 2 hours.
• Just before making the sabzi, drain all the water from the dal.

Other Preparations

• Roughly chop the methi leaves.
• Slit the green chillies vertically.

Making the Sabzi

• In a pan, heat the ghee or oil.
• Add the cumin seeds and cumin seeds.
• Stir-fry for a few seconds.
• Lower the heat.
• Add the methi leaves, salt, and turmeric.
• Stir-fry the methi leaves till they wilt.
• Add the soaked and drained moong dal, and mix well.
• Add 2-3 tbsp water and cook for 2-3 minutes till the water evapourates.
• Serve the Methi Moong Dal Sabzi hot with freshly made rotis.

Keyword Methi Moong Dal Sabzi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!