Ingredients:

• 75 g – mung beans, soaked
• 250 ml – water
• Extra 50 ml – hot water
• 200 g – chopped Fenugreek leaves, chopped
• 3/4 tsp – salt
• For seasoning:
• 1 tbsp – oil
• 1/2 tsp – Cumin seeds
• 1 tsp – chopped Garlic
• 1 tsp – chopped Ginger
• 2 Onions – chopped
• 1 tsp – chopped Green chilli
• 1 to 2 – tomatoes, chopped
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder

Method:

1. Soak mung beans in 250 ml water and pressure cook for 20 minutes (reduce heat to medium after 2nd whistle and cook for 15 minutes ).
2. Allow the cooker to cool on its own.
3. Dilute cooked dal with 50 ml hot water, chopped fenugreek leaves and salt to taste .
4. Mix well and cook for 15 minutes and methi leaves well blended with mung beans.
5. For seasoning:
6. Heat oil and cumin seeds and when they turn golden brown, add chopped ginger, garlic, green chilli and onions.
7. Fry the condiments on medium heat for five minutes, stirring periodically.
8. Add chopped tomatoes, turmeric powder, chilli powder and adjust salt to taste.
9. Fry again on a medium heat for 5 – 8 minutes.
10. Final preparation:
11. Pour the seasoning mixture into the cooked mung beans.
12. Mix well and serve hot.
13. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya