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Fenugreek Leaves with Moong Dal

18 Feb

Menthikura Pesarapappu Podi Pappu.

Fenugreek leaves make a great combination with moong dal. oil is tempered with spices and fenugreek leaves are fried in the oil. Moong dal is cooked till soft but firm and added to the oil. This dal with fenugreek leaves is eaten with plain steamed rice.
Makes: around 4 Servings of Fenugreek Leaves with Moong Dal.


Fenugreek Leaves 2 Cups Packed
Moong Dal 1 Cup
Garlic 5 Cloves
Green Chiles 3 – 5
Turmeric Powder 1/2 tsp
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Separate leaves, wash and roughly chop fenugreek leaves.
Remove stems, wash and slice green chiles.
Peel and roughly chop the garlic pods.

Wash the moong dal under running water.
Pour few cups of water and boil moong dal in enough water until just cooked.
Make sure moong dal is soft but still holding its shape.
Strain the cooked moong dal and keep aside.

Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add green chiles, fenugreek leaves and salt.
Stir fry for a minute or two until fenugreek leaves wilt completely.
Then add cooked moong dal, turmeric powder and stir fry for a minute or two.
Serve fenugreek leaves with moong dal with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked right.

Suggestions: If moong dal is not cooked properly, add few splashes of water to the pan and cook covered till done.
Variations: You can also soak the moong dal in water for half an hour before adding to the fenugreek leaves pot. Cook the soaked moong dal covered till its just soft but firm.
Other Names: Fenugreek Leaves with Moong Dal, Menthikura Pesarapappu Podi Pappu, Methi Moong Dal.