Methi leaves in Moong Dal

Methi is probably one of the easiest leafy vegetables to be produced in your own garden. The methi plants from our patio garden came to my rescue when I was left with no vegetables in the refrigerator! All leafy vegetables are good with Moong Dal, so here is a simple, tasty & nutritious Methi Dal.

Recipe

2 cups of Methi leaves (pick just the leaves, no stems)
1 cup Moong Dal (wash & soak dal in water for 20-30 minutes)
1 medium onion, roughly chopped
½ tsp mustard seeds
½ tsp cumin seeds
1 dried red chillie, broken into pieces
3 garlic cloves, chopped
4 curry leaves
3 green chillies, slit lengthwise
¼ tsp turmeric
salt to taste
2 tbsp oil

Heat oil in a pan and add seasoning of mustard seeds, cumin seeds, red chillie & curry leaves. Add chopped onion & garlic and let fry for a couple of minutes. Add washed methi leaves and let fry for 3-5 minutes. Add the soaked moong dal, turmeric, salt, green chillies and a cup of water. Cover & let cook until the dal turns soft. Mix & turn the stove off. Serve dal with ghee, alongside rice. (If you like a smooth consistency of dal, mash the end product with a spatula)