Dried fenugreek leaves/ kasoori methi is soaked in water. Moong dal is soaked in water and fried in oil along with spices. Soaked kasoori methi and chopped cilantro are added to the oil and fried briefly. Serve kasoori methi with moong dal over plain steamed rice or with roti.
Makes: around 2 servings of Kasoori Methi with Moong Dal.
Dried Fenugreek Leaves 3 Tbsps
Moong Dal 1/4 Cup
Green Chiles 2
Turmeric Powder a big Pinch
Cilantro few Sprigs
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps
Method of preparation:
Soak moong dal in water for an hour or two.
Strain the soaked moong dal and keep aside.
Soak dried fenugreek leaves in few tablespoons of water.
Strain the soaked dried fenugreek leaves and keep aside.
Remove stems, wash and slice the green chiles.
Wash and finely chop the cilantro leaves.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles.
Fry briefly, add the soaked moong dal.
Fry for few minutes till moong dal is fried, stir in kasoori methi and turmeric powder.
Fry for a minute, stir in chopped cilantro and salt.
Remove from heat and serve kasoori methi with moong dal over plain steamed rice or with roti.
Notes: Make sure moong dal is soaked well.
Suggestions: If moong dal is not fried well, put it back on heat and fry till done.
Variations: Check other variations with moong dal here.
Other Names: Kasoori Methi with Moong Dal.