Categories
Healthy food

(185) Methi Moong Dal

Ingredients

  • ½ cup Yellow Moongdal.
  • 1 cup washed and finely chopped Methi bhaji( Fenugreek leaves).
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 washed kokam.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • ½ tsp. grated Ginger.
  • 2 whole Red chillies.
  • 1 tsp. Red chilli powder.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Wash thoroughly Moong dal.
  2. Pluck leaves from stalks, wash thoroughly and chop finely.
  3. Mix both dal and leaves together add Water, Salt and Turmeric powder and pressure cook upto 2 whistles.
  4. Arrange dal pan at the bottom and kokam pan with 3 tbsp. water above it in pressure cooker.
  5. Open the lid when pressure releases.
  6. Heat oil in nonstick pan or thick bottom pan.
  7. Add Cumin seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, whole red chilli, Ginger, Red chilli powder and Coriander leaves. Saute for 5-10 seconds and pour cooked mixture of Dal and Methi bhaji. Close the lid and simmer for 5 minutes on slow flame. Stir occasionally.
  8. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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