Mung Dal With Fenugreek Leaves Recipe
Summary
Ingredients
| 350 gms. mung dal, washed twice | ||
| 1/2 cup fenugreek leaves, plucked, washed twice and chopped | ||
| Turmeric powder | 1/2 Teaspoon | |
| Red chilli powder | 1/2 Teaspoon | |
| Coriander powder | 1/2 Teaspoon | |
| Cumin seeds | 1/2 Teaspoon | |
| Mustard seeds | 1/2 Teaspoon | |
| 4 green chillies, deseeded and chopped fine | ||
| 4 spring onions, chopped fine | ||
| Curry leaves | 2 | |
| Sugar | 2 Teaspoon | |
| Salt | To Taste | |
| Sunflower oil | ||
Directions
Place the washed dal and chopped fenugreek leaves in a vessel along with 5 cups of water. Cook over a medium flame till the dal becomes soft.
Heat 3 tablespoons of oil. Add the curry sprigs, mustard seeds, chopped spring onions and green chillies. Lower the flame and add the cumin and coriander seeds and cook for 2 minutes. Then add the cooked leaves and the dal, add chilli powder and sugar and allow to simmer for 7 minutes.
Serve with hot white rice, sour lime pieces, and papads.
Heat 3 tablespoons of oil. Add the curry sprigs, mustard seeds, chopped spring onions and green chillies. Lower the flame and add the cumin and coriander seeds and cook for 2 minutes. Then add the cooked leaves and the dal, add chilli powder and sugar and allow to simmer for 7 minutes.
Serve with hot white rice, sour lime pieces, and papads.
Chef
