Friday, 19 March 2010

Methi mung dal sabji

I love methi and love this recipe for daily lunch. It is healthy and very tasty. Easy to carry in lunchbox.

Ginger and garlic grated: 2 table spoon
Onion: 1 medium
Tomato: 1 medium
Yellow split mung dal: 1 cup
Fenugreek leaves: 1 bunch
Green chili: 1-2 (optional)
Mustard seeds: 1 table spn
Asafoetida: pinch
Turmeric: 1 table spn
Salt to taste
Cumin and coriander powder: 1 table spn
Goda masala: 1/2 tea spoon
Oil: 1-3 table spoon

Wash and soak mung dal for 30minutes. Peel and fine chop onion. Wash and fine chop tomato. Grate or fine chop ginger and garlic.
Clean fenugreek leaves and wash them. I usually clean my sink, block it and fill it with water. Let leaves soak into water for 5-10minutes. This allows dirt to sink down at the bottom. Shake the leaves bit and take them out they will be clean.
Fine chop leaves.
Heat the pan, add oil and mustard once its hot. Let the seed splutter and add ginger garlic. Stir for 1 minute. Add onions. Stir until its soft. Add tomatoes and stir again for a minute.

Add dal and little bit of water along with. Allow dal to get soft. Do not add too much water else sabji will be watery. Add little bit water at a time to allow dal to cook.
Turn the heat on low and cook until dal is just about to cook. This will take 8-10 minutes.
Add salt to taste, turmeric, cumin coriander powder, red chili powder (optional) and mix well.

Add fenugreek leaves and again stir for 2 minutes.
Leaves will start to cook. Finally add Goda masala. If you do not have goda masala, add garam masala.Mix well.
Once the methi is fully cooked remove it from heat.
Enjoy hot with rotis, bajri rotla or rice.

No comments:

Post a Comment

Please leave me some comments, your feedback is much appreciated and anticipated.