Posts Tagged ‘green leafy veggies’

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. 

methi/fenugreek leaves with moong dal

methi/fenugreek leaves with moong dal


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.


Receipe Yield: 2-3 servings

Broccoli Rabe with Penne pasta

Broccoli Rabe with Penne pasta

6 ounces whole wheat penne pasta
1 bunch broccoli rabe
4 garlic cloves, chopped
3 Tablespoons olive oil
1 Table spoon Worcestershire sauce
1 large carrot, cut into  julienne
1 small egg plant, cut into cubes
2 Tablespoons red pepper flakes
1 Tablespoons freshly ground black pepper
1 cup grated Parmigiano-Reggiano
Sait to taste

Bring a large pot of salted water to a boil and cook the pasta al dente. Drain pasta, reserve 1 cup of pasta water and set aside.

Cut the ends off broccoli rabe, coarsely chop it and add it to a pan. Add 2 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe is reduced down into the pan, salt it. Simmer the rabe for about 5 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve.

Heat olive oil in a pan over medium heat, add chopped garlic, crushed red pepper flakes and sauté for 2-3 minutes, stirring frequently. Add cubed egg plants and carrots to the pan and saute over high heat for 3-4 mintues or until it gets cooked. Also add Worcestershire sauce to the veggies.

Now add broccoli rabe mix well with other veggies in the pan. Add pasta with lots of grated Parmigiano-Reggiano cheese, salt and pepper, to your taste. Serve hot.