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!
Method:
Start with 2 big bunches of fresh methi.
Gently pluck out all the leaves, throwing away the stems.
Blanch them in boiling hot water for 3 minutes. Immerse in ice water bath.
Keep aside to drain.
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.
Finely chop blanched and drained methi leaves.
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.
Heat some oil, add rai followed by the whol red chillis and garlic and ginger. Cook for a couple of minutes.
Add the chopped onions and sauté till pink.
Add the semi-cooked moong dal and heat through.
Now add the chopped blanched methi, along with the red chili pwdr and dhania pwdr. Also add more salt as needed.
Cook on medium heat, till the juices of the methi reduce and the dal is completely cooked through.
However the Moong Dal grain should be still whole and intact. And should not become mushy!
Enjoy with namak mirch ki Kadak roti and nimbu pyaz, hari mirch….just like I did….YUMMMY!
