Methi moong dal subzi recipe – How to make methi (fenugreek leaves) moong dal sabzi recipe – methi recipes

Fenugreek (methi) moong dal subzi is a simple and speedy vegetable dish created with fenugreek leaves, split yellow moong dal and coconut. It serves a very good aspect dish for rice. I included sugar at the stop to lessen the bitterness of the leaves and benefits to be utilised to the fullest.
This subzi is both equally protein and iron prosperous as it has goodness of moong dal and methi leaves. All the environmentally friendly leafy vegetables are really wholesome and has whole lot of health and fitness rewards. Methi leaves can be cooked in a wide variety of strategies like methi paratha, methi mutter malai, aloo methi and so on.
Fenugreek leaves presents you all the goodness affiliated with environmentally friendly vegetables. It is a good resource of iron and rich in fibre articles. You can either add the fenugreek leaves to foods like dals, curries or mix it with the flour to make delicious methi parathas.
Moong dal methi subzi is a basic recipe cooked along with yellow moong dal. Moong dal when additional provides a awesome flavour to this subzi.

Prep Time : 20 minutes
Cook Time : 20 minutes
South Indian delicacies
Ingredients
Methi or fenugreek leaves – 4 cups
Yellow moong dal – 1/4 cup
Oil – 2 tablespoons
Hing or a pinch of asafoetida
Mustard seeds or rai – 1/2 tsp
Cumin seeds or jeera – 1/2 tsp
Whole crimson chillies – 2 nos.
Turmeric powder – 1/4 tsp
Grated fresh new coconut – 1/2 cup
Sugar – 1 tsp (optional)
Salt to style

HOW TO MAKE OR Put together MOONG DAL METHI SUBZI RECIPE
Preparation
Soak 1/4 cup of yellow moong dal in sufficient h2o for 50 % an hour. Then drain the drinking water and maintain the soaked moong dal aside.
Clean the methi leaves extensively and soak them in water to take away any impurities if any. Drain the water and then chop the methi leaves finely and keep it aside.
Method
Warmth 2 tablespoons of oil in a kadai or pan. Add mustard seeds, jeera, urad dal and entire purple chillies and stir fry for 2 minutes on a very low flame.

Include the soaked yellow moong dal and cook dinner on a very low flame for an additional 2-3 minutes. Then incorporate the chopped methi leaves and blend very well. Deal with the pan and enable it prepare dinner on low flame until the dal will get a bit comfortable. Continue to keep stirring in between to test if it is cooked effectively.

Stir fry on a medium to higher flame till humidity is absolutely absorbed and it is entirely cooked. Finally increase freshy grated coconut and sugar and give a fantastic combine. Swap off the flame.

Healthful and tasty moong dal methi subzi is ready to be served. Serve it with rotis or as a aspect dish to steamed rice.

Tips/NOTES
Insert salt following the methi leaves are completely cooked, to keep away from as well significantly salt in the dish.
Sugar when extra gets rid of the bitterness of the vegetable and gives a fantastic flavor.
Do not add any water for cooking, as the drinking water current in methi leaves is plenty of for it to be cooked.
You can add finely chopped onions as well for a awesome flavour to the dish.

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