How to Blends Perfect Methi & Moong Dal Stir Fry

How to Blends Perfect Methi & Moong Dal Stir Fry Delicious, fresh and tasty.

Methi & Moong Dal Stir Fry. Methi or fenugreek is one of the most used ingredients in Indian recipes. But methi can do more than enhancing the taste of you meals. Methi or fenugreek is a storehouse of many vitamins and minirals.

Methi recipes:Youllfind fenugreek or commonly known as methi in almost every Indian kitchen.

Be it methi dana or the fresh pungent leaves or the aromatic fenugreek powder, it can be used in several ways.

Laced with a distinct aroma, spell-binding flavor and a host of health benefiting properties, local kitchens of India have embraced this humble ingredient in its varying forms.

You can have Methi & Moong Dal Stir Fry using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Methi & Moong Dal Stir Fry

1. Prepare 2-3 bunches of fenugreek leaves, washed, drained & chopped.

2. Prepare 1/4 cup of moong dal (split Green Gram), dry roasted.

3. It’s 2-3 tbsp. of mustard oil.

4. Prepare 1/2 tsp. of panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds).

5. Prepare 1/4 tsp. of asafoetida.

6. It’s 8-10 of bori / vadi / dried lentil dumplings.

7. It’s 1 of onion, chopped.

8. It’s 1 tsp. of garlic, chopped.

9. You need 2-3 of green chilies, chopped.

10. It’s to taste of salt.

11. Prepare 1/2 tsp. of turmeric powder.

12. You need 1 tsp. of coriander-cumin powder.

13. It’s 1 tbsp. of kasundi.

Methi matar malai: The popular restaurant-style dish is recreated at home.

This is a very flavorful and aromatic dish with creamy, smooth and delicious gravy.

This mild version curry has a hint of sweetness that goes very well with slightly bitter taste of methi leaves.

Methi or Fenugreek seeds constitute a good amount of fibres and saponins due to which it has infinite health benefits.

Methi & Moong Dal Stir Fry step by step

1. Soak the roasted moong dal in water for 15-20 minutes. Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the asafoetida..

2. Add the bori and fry till golden in colour..

3. Add the onion, garlic and green chilies. Saute till light brown..

4. Add the greens, soaked dal, salt, turmeric powder and coriander-cumin powder..

5. Fry well on a low flame. When done, add the kasundi & give it a stir..

6. Serve with either plain steamed rice or chapatis..

Although there are many health benefits but consuming high amount of methi seeds or fenugreek seeds can have side-effects.

Know the health benefits and side effects of methi or fenugreek seeds.

Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens).

Sotolon is the chemical responsible for the distinctive maple syrup smell of fenugreek.

Cuboid-shaped, yellow- to amber-coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of.