Ingredients: cup Methi Leaves (Fenugreek Leaves) - finely chopped, cup Yellow Moong Dal (Split), tablespoon Ghee, cloves Garlic - finely chopped, Cumin seeds (Jeera), tablespoon Turmeric powder (Haldi), teaspoon Red Chilli powder, - to taste, tablespoon Lemon juice, teaspoon Sugar - optional, Vegetarian diet
Instructions: To begin making the Methi Moong Dal Recipe, Pressure cook the moong dal along with salt, turmeric powder, 1 cup of water for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally. Wash chopped fenugreek leaves, drain and keep aside.Heat oil in a pan over medium flame. Add minced garlic and let them turn into golden brown. After that add cumin seed and sauté them pop.Now add methi leaves and saute for about a minute and the leaves will wilt down. Stir in the cooked moong dal, salt and sugar and add a little water to adjust the consistency of the Methi Moong dal. Check salt and spices and give it a brisk boil. Heat ghee in a pan; add the cumin seeds and red chilli powder. Pour this tadka over the Methi Moong Dal Recipe and stir. Transfer the Methi Moong Dal Recipe to a serving bowl and serve hot.Serve Methi Moong Dal Recipe along with Khooba Roti and Tomato Onion Cucumber Raita for a weekday meal.