Methi leaves are fenugreek leaves. It is an agreeable fact that greens are high on nutrient charts and dal from pulses like sabut moong or whole green gram as it is called in English will only add to the nutritious value of the food. Not just healthy but tasty too for sure.
Preparation time: 25-30mins
Fenugreek leaves (Methi/menthikura) 1 bunch
Whole green gram (sabut moong dal/pesalu) 1 cup (150 gms)
Pigeon peas (Toor dal/kandipappu) 2 tsps
Finely chopped onion 1
Finely chopped green chillies 2
Finely chopped ginger 1 tsp
Curry leaves 4-5
Refined cooking oil 4tsp
Mustard seeds (aavaalu) 1 tsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Black gram (urad dal) 1 tsp
Pinch of turmeric
Pinch of garam masala
Salt to taste
Wash and soak the whole green gram (pesalu) in water for 15 minutes.
Pressure cook the soaked green gram along with 2 tsps of pigeon peas (kandi pappu) for up to 7 whistles. Add a pinch of turmeric to the green gram while keeping it in the cooker.
Fenugreek leaves are generally sold in bunches in the market and one such bunch will do. Wash thoroughly and pluck out the fenugreek leaves.
Take a kadai/pan (bandli/mookudu), add 4 tsps of oil. Once oil is hot add the mustard seeds and once they splutter add cumin seeds, black gram and curry leaves.
Once tempering is done, add finely chopped green chillies and a tsp of finely chopped ginger and sauté. Add a pinch of turmeric.
Now add the finely chopped onion and sauté. Please ensure the onions are cooked but not brown. Now add the fenugreek leaves, salt to taste and sauté. Note that fenugreek leaves don’t leave out much water but make a seemingly dry mixture.
Add a 1/5 of a cup of water and leave the fenugreek leaves to cook for 2 minutes. Now add the cooked whole green gram and pigeon peas mix and a little more water if required and mix. Leave to cook for 5 minutes.
Add red chilli powder (optional for spice lovers) and a pinch of garam masala and mix. Leave to cook for another 2 minutes. Switch the stove off. Please cook on simmer.
Highly nutritious methi moong ki dal is ready. It can be had with any of the Indian bread, flavored rice or just plain white rice. It will surely seem a get away from the conventional pigeon peas dal often made at south Indian homes.