Here is a simple, yet delicious methi leaves stir fry with split moong dal. I cooked it in a Bengali style with a tempering of panch phoron in mustard oil. I also added some vadi / dried lentil dumplings to add a crunch to the dish.
I finished it off with kasundi (bottled mustard paste - which is optional) for a mustardy taste and flavour. It is prepared dry to enjoy either with plain steamed rice or with chapattis. Please find below a step by step guide with pictures to prepare it.
- 2-3 bunches of fenugreek leaves, washed, drained & chopped
- 1/4 cup moong dal (split Green Gram), dry roasted
- 2-3 tbsp. mustard oil
- 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
- 1/4 tsp. asafoetida
- 8-10 bori / vadi / dried lentil dumplings
- 1 onion, chopped
- 1 tsp. garlic, chopped
- 2-3 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1 tbsp. kasundi (opt)
Soak the roasted moong dal in water for 15-20 minutes. Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the asafoetida.
Then add the bori and fry till golden colour. Now add the onions, garlic and green chilies. Saute till light brown. Add the greens, drained dal, salt, turmeric powder and coriander-cumin powder.
Stir fry on a low flame for 8-10 minutes. When done, add the kasundi and give it a mix. Serve with either plain steamed rice or chapattis.
In place of kasundi, you can grind 1 tsp. mustard seeds, salt, turmeric powder and 1 green chili.
Take 2-3 bunches of fresh methi leaves.
Wash well and drain.
Chop them finely.
Roast the moong dal till light golden colour.
Soak for 15-20 minutes.
Heat oil in a pan and temper with panch phoron and asafoetida.
Saute till it stops spluttering.
Add the bori and fry till golden in colour.
Add the onion, garlic and green chilies. Saute till light brown.
Add the greens, soaked dal, salt, turmeric powder and coriander-
Fry well on a low flame. When done, add the kasundi & give it a stir.