Moong Methi ki Bhurji

A unique flavorful Sabzi that is a must try for all methi lovers. The sweetness of the moong dal compliments the bitter earthiness of the methi, bringing out the best in both! A first try, for me, that will be now be a regular….Absolutely loved it!
Inspiration: Thanks to Mrs. Neela Awasthi Kumar!
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Method:
Start with 2 big bunches of fresh methi.
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Gently pluck out all the leaves, throwing away the stems.
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Blanch them in boiling hot water for 3 minutes. Immerse in ice water bath.
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Keep aside to drain.
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Soak 3/4 cup moong dal in warm water for 1/2 hour. Drain and cook with some salt and haldi till cooked half way…should still have a bite to it.
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Finely chop blanched and drained methi leaves.
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Finely chope 2 cloves of garlic, 1/2 inch of ginger and 1 medium size onion. Also measure out 1 tsp rai, 1/2 tsp red chilli pwdr, 1/2 tsp dhania pwdr and 3-4 pieces of whole dry red chilli.
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Heat some oil, add rai followed by the whol red chillis and garlic and ginger. Cook for a couple of minutes.
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Add the chopped onions and sauté till pink.
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Add the semi-cooked moong dal and heat through.
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Now add the chopped blanched methi, along with the red chili pwdr and dhania pwdr. Also add more salt as needed.
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Cook on medium heat, till the juices of the methi reduce and the dal is completely cooked through.
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However the Moong Dal grain should be still whole and intact. And should not become mushy!
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Enjoy with namak mirch ki Kadak roti and nimbu pyaz, hari mirch….just like I did….YUMMMY!
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2 Comments

  1. Loved the recipe. Can you share the recipe of namak mirch like roti? Thanks

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