Sunday, 19 April 2015


Methi Moong Daal


Moong Daal                    - 1 cup
Fenugreek Leaves/Methi- 1/2 cup
Tomato                            - 1 large finely chopped
Turmeric Powder - 1 tspoon
Amchoor - 1 tspoon
Cumin Seeds - 1 tspoon
Asafetida - 1 pinch
Green Chilies - 2 slit/chopped
Salt                               - to taste
Fresh Coriander - 2 tblspoon chopped
Water                              - 2 cups
Oil/ghee                          - 1 tblspoon

Method :

Wash methi leaves thoroughly in cold running water. Then roughly shred/chop them.
Wash and pressure cook Moong dal and Methi leaves with salt, turmeric, and amchoor with 2 cups of water. Pressure Cook it for 3-4 whistle.
Wash green chilies, deseed and cut them finely or just slit in four.
Heat oil/ghee in a deep pan. Add in the asafetida and cumin seeds.
When cumin seeds start to get golden, add in the green chilies.
Now add in the chopped tomatoes, mix well. Cook until tomatoes are soft, mushy and mixed completely.
Mix in the boiled daal and methi.
Simmer for 2 minutes, Garnish with coriander leaves and serve hot with Rice and Chapati.
This Daal can be a part of your Thali for lunch and dinner menu.
You can use any kind of Moong beans (washed, split, with skin or without skin), whichever is available to you. I use washed, just becoz of my kids choice .....

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