Methi leaves with Moong dal
This is the easiest way to make methi/fenugreek leaves as side dish to have with plain roti’s. Methi leaves are slightly bitter in taste, so in order to minimize the bitterness i have used moong dal. Its really a healthy dish to include in your supper and you will not feel guilty after having a bowl full of this, i never had left over when i make this. I have to think and create new ways to inlcude green leafy veggies in our everyday food and it has to be simple yet delicious.
2 bunches Methi leaves, washed, roughly chopped
1/2 cup moong dal, soak in water for 30 minutes.
1 small red onion, finely chopped
1 tablespoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1 teaspoon cumin seeds
1 green chilli, de-vined and chopped
2 tablespoons olive oil
salt to taste
Soak the moong dal in water for about 30 minutes or until it gets soft.
Wash the methi leaves in running tap water and let it get drained for about 5-7 minutes.
Pick through the leaves from the stem and roughly chopped them.
Heat oil in a skillet over medium high heat, add cumin seeds and let it get brown, add the chopped onion and cook until it gets translucent.
Now add the soaked dal to the pan with turmeric powder, garam masala powder, chilli powder and salt, and cook it for 5 minutes covering the lid of the pan.
Add the chopped methi leaves and cook uncovered until the quantity is reduced to half. Add a pinch of salt at this point of time to flavour the leaves too.
Serve hot with plain roti’s/indian bread.