Methi Leaves Moong ‘’ Dal’’ (with jeera & garlic tadka)
A simple moong dal tadka with jeera & garlic. Excellent combination with Rotis / Rice in Indian cuisine !!!!!!
Serves: 2 - 3
You will need
100 g (1/2 cup) moong dal (split yellow dal)
300 ml ( 3 cups) water
1/2 teaspoon turmeric powder
1/2 teaspoon oil
1 teaspoon milk
2 green chillies, slit lengthwise
¼ teaspoon turmeric powder
3/4 teaspoon salt (or to taste)
½ bunch methi leaves (fenugreek leaves)
Extra 50 ml hot water
Wash and soak moong dal / tur dal in 300 ml (3 cups) water for half an hour and pressure cook along with turmeric powder, oil and milk for 20 minutes or until done and soft (Reduce heat after 2 nd whistle and cook on a medium heat for 15 minutes. Do not open the lid. Allow the cooker to cool naturally).
Wash and clean methi leaves. Drain out water and chop roughly.
In a wide pan, add boiled dal, roughly chopped methi leaves, slit green chillies, turmeric powder, salt to taste. Add extra 50 ml hot water if required. Cover with a lid and cook on a low to medium heat for 12 - 15 minutes or until methi leaves softens / well combined with dal / creamy in consistency.
Final jeera - garlic tadka:
You will need
2 teaspoons oil
1 teaspoon jeera (cumin seeds)
6 – 8 garlic cloves, finely chopped
1 dried red chilli, broken into 2
Heat oil in a tadka pan. Add jeera and fry on a low heat for 1 – 2 minute until fragrant and light brown color.
Add chopped garlic, broken dried red chilli and fry on a low heat for 3 – 4 minutes or until golden color. Pour the seasoning over dal and serve hot with Rice / Rotis. Sprinkle chopped coriander leaves (optional).