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