Moong Dal Methi Sabzi Recipe

Methi Moong Dal Sabzi is a lip-smacking dry preparation of fresh fenugreek and split green gram tossed with spices. Since this is a dry preparation, it can easily be carried in a lunch box for a school or an office. If you wish to make this preparation as no onion-no garlic recipe, skip the onions and follow the rest and you have an amazingly delicious light healthy meal ready to be served.  Green Moong Dal (Split), Methi Leaves (Fenugreek Leaves), Tomatoes, Onion, Green Chillies, Cumin seeds (Jeera), Ginger, Cumin seeds (Jeera), Turmeric powder (Haldi), Coriander Powder (Dhania), Cumin powder (Jeera), Asafoetida (hing), Oil, Water   1/2 cup Green Moong Dal (Split) , soaked for 3 hours 2 cups Methi Leaves (Fenugreek Leaves) , finely chopped 2 Tomatoes , finely sliced 1 Onion , finely sliced 4 Green Chillies , slit 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Ginger , grated 1 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Turmeric powder (Haldi) 3/4 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Cumin powder (Jeera) Asafoetida (hing) , A pinch 2 tablespoon Oil 1/2 cup Water     10   30     To begin with Moong Dal Methi Ki Sabzi, heat oil in a kadhai and add cumin seeds and allow it to crackle.Add green chillies and hing and let it cook for a few seconds.After a few seconds, add onion and fry until it becomes soft and pinkish.Add ginger, sliced tomato and cook on high flame for 2 minutes or until the tomatoes get soft.Add soaked and drained moong dal, turmeric, coriander powder and sauté well for a minute.Add half cup of water and salt and mix everything properly.Cover and cook the dal for 7 to 8 minutes or until the dal is cooked well and the water is dried up (Do not overcook or it will get mushy).Add methi and sauté on high heat for 2 to 3 minutes (Do not cover and cook). After 2 to 3 minutes, it is ready to be served.Serve Methi Moong Dal Sabzi with phulkas, jeera rice and Rajasthani dal for a delicious meal.