
Winter special methi leaves make a great pair with mung dal when cooked together. This combo is super tasty and healthy. We are blessed to get fresh and juicy harvest of green leafy vegetables during the season. Methi leaves are so versatile to cook combinely with so many other ingredients like potatoes, brinjals, mustard, spinach leaves, and even meats too. These leaves amazingly increase the taste of whole dish

In this dish I have paired methi leaves with yellow mung dal. Both are cooked separately as a first step but combined after cooking to make one dish. A tempering of a few aromatics lift the taste of whole dish. Both methi leaves and mung dal compliment each other making a healthier version. This mung-methi goes well with rice and lachha parantha making a complete meal which consists most of the dietary components. The winters are still on and you should definitely avail the opportunity to use methi leaves in mung dal to make such great combo

Prep Time – 20 minutes
Cook Time – 20 minutes
Course – Main
Cuisine – North, Western, and Central India
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Yellow mung dal – 1 cup (100 g)
• Methi leaves – 2 cups
• Water to rinse dal and methi leaves – Sufficient enough
• Water for cooking mung dal – 4 cups
• Salt for dal – 1 tsp
• Salt for methi – 1 tsp
• Turmeric/haldi for dal- 1/2 tsp
• Turmeric/Haldi for methi – 1/2 tsp
• Red chilly powder – 1/2 tsp +1/2 tsp
• Coriander powder – 1 tsp
• Hing/asafoetida – 1/4 tsp
• Jeera – 1 tsp
• Ajwain – 1/2 tsp
• Chopped onions – 1 no
• Ginger-chilly-garlic paste – 1 tsp
● INGREDIENTS FOR TEMPERING/TADKA
• Ghee – 1 tbsp
• Chopped garlic – 1 tsp
• Red chilly powder – 1/2 tsp
• Whole red chilly – 1-2 nos
● PREPARATIONS TO BE DONE
1 – Rinse and soak mung dal for 15 minutes

2 – Wash well methi(fenugreek) leaves and chop them finely


🍲 COOKING PROCEDURE
● MUNG DAL COOKING
1 – Add mung dal with 4 cups water, salt, and turmeric powder to a pressure cooker


2 – Allow the 2 whistles to come and switch off the flame immediately
3 – Allow the cooker to cool down completely and open the lid
4 – Stir gently cooked dal with the help of a ladle

🥘 METHI LEAVES COOKING
1 – Add oil to a kadahi and allow it to heat. When oil is heated, add cumin seeds, ajwain, and hing. Allow the spices to splatter

2 – Add chopped onions and roast for a few minutes, then add ginger-chilly-garlic paste

3 – Roast/Bhunow the ginger-garlic-chilly paste with onions

4 – Next, add chopped methi leaves and roast with onions.

5 – Add salt, turmeric, red chilly powder, garam masala, and coriander powder. Cook methi leaves by stirring at low-medium flame until all the moisture is gone (you can cover the pan with a lid for some time)

6 – When methi leaves are cooked, add boiled mung dal to the methi leaves and combine well. Methi dal requires a Tempering/Tadka to complete the process


● TADKA/TEMPERING
• Heat ghee in a tadka pan and add chopped garlic and whole red chili. When garlic becomes golden and releases the aroma. Add red chilly powder and coriander leaves. Stir and pour this tadka over methi-mung dal


• Enjoy the super tasty methi vali mung dal with roti, paratha, or jeera rice. This meal is yummilicious 😋

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