Methi Mung Dal

Fenugreek Greens and Yellow Mung Dal curry

The moringa leaves are so common in Indian cooking that when it became an international superfood, most of us who grew up eating it were left in awe. For 2 reasons, first – the greens that were from a tree most houses had in their backyard packed so much nutrients? Secondly – it is not native to this part of the world and yet it made it this far and people are loving the addition to their healthy diet !! I am honestly fascinated especially because it wasn’t one of my favorite to eat LOL !

On the other hand, I love the fenugreek greens, they haven’t reached the popularity the moringa has and I really hope they do one day ! They pack so much flavor and nutrients and can be used in a wide array of recipes from all over India. They are easily available in any Indian grocery store while in season, which is now, so buy them and use it as much as you can. Did you know they are one of the easiest to grow at home too?They can easily qualify as microgreens if you grow them at home.

Fenugreek seeds are known for their bitterness but the greens aren’t that bitter and are packed with iron, are very popular for reducing blood sugar levels and also enhance metabolism, all this aside they make a tasty addition to the recipe !

Prep Time : 15 minutesCook time: 15 minutes
Ease Level : 😃Spice Level : 🌶🌶
Serves : 4Dal/Lentil curry

Ingredients :

  1. Split yellow mung dal – 3/4 cup
  2. Methi leaves – chopped – 2 cups
  3. Red onion chopped small – 1/2 cup
  4. Salt to taste
  5. Turmeric powder – 1/2 teaspoon
  6. Sugar/powdered jaggery – 1/2 teaspoon (optional)
  7. Water as needed

For tempering :

  1. Coconut oil or ghee – 1 tablespoon
  2. Black mustard seeds – 1 teaspoon
  3. Cumin seeds – 1/2 teaspoon
  4. Slit green chili – 2 or to taste
  5. Curry leaves – 4 or 5 (optional)
  6. Hing – 1/8 teaspoon
  7. Grated ginger – 1/2 teaspoon

How to :

  1. Cook the mung dal : Rinse the mung dal 2 to 3 times, soak it in hot water for 5 minutes (this is an optional step, but helps speed up the cooking process). Once soaked add it to the inner pot of an Instant Pot or use the PIP method. Add 2 cups water and set it to cook on high pressure for 4 minutes. Once timer runs out, slowly release pressure and open the IP.
  2. While the dal is cooking, heat a sauce pan on medium high heat, add the coconut oil, once oil is hot add the mustard seeds, let it crackle. Next add the cumin seeds, slit green chilis, curry leaves, hing and grated ginger. Cook for 30 seconds.
  3. Next add the chopped red onions. Add a pinch of salt, turmeric and let the onions sweat. Cook them until the onions turn translucent. Takes 1 to 1 1/2 minutes.
  4. Add the chopped fenugreek leaves, 1/2 teaspoon salt and the sugar if using. Saute for 2 minutes, these greens cook real fast.
  5. Next add in the cooked dal and another cup of water. Keep the consistency to your liking, thin like a soup or thick like a curry/dal. Adjust salt to taste, let simmer for 2 minutes and its done!

Serve it with rice/ roti/ quinoa or any grain of choice. Use any lentil instead of mung and substitute kale or spinach or any greens of choice.

We ate the leftovers with some quinoa lemon pilaf, black eyed pea sundal.

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