moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi |
by Tarla Dalal

moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with amazing 18 images.

Moong dal methi sabzi is a dry accompaniment to rotis and chapatis. Healthy methi leaves with moong dal is a quick sabzi which suits people of all ages. Learn how to make healthy methi leaves with moong dal.

To make moong dal methi sabzi, first soak moong dal and then drain the water and cook it in just enough water. Then heat little oil and give a tempering of cumin seeds. Sauté some onions, garlic and green chillies for about a minute. Follow it by chopped methi leaves, turmeric powder and salt and cook for 1 to 2 minutes. Finally add the cooked moong dal to it and cook for a minute. The sabzi is ready for serving.

The moong dal is a good source of protein, which is necessary to nourish the cells and muscles. The fenugreek leaves in this healthy methi leaves with moong dal are a good source of iron. Both the ingredients - iron (haeme) and protein (globin) together make up hemoglobin – a key pigment of blood which helps in supplying oxygen and nutrients to all parts of the body.

This methi moong dal ki sabzi is an ideal option for lunch or dinner as it ensures to avoid fatigue setting in. Cooked in 2 tsp of oil for a serving of 3, it’s not very high on calorie scale too. This sabzi also makes up for some vitamin A requirement of the day by way of fenugreek. It acts as an antioxidant to give a radiant skin, strong immune system and reduced inflammation in the body.

Savour the taste moong dal methi sabzi which is just perfectly spiced.

Enjoy moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with step by step photos.

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Moong Dal Methi Sabzi recipe - How to make Moong Dal Methi Sabzi

For Moong Dal Methi Sabzi
2 cups chopped fenugreek (methi) leaves
1/4 cup yellow moong dal (split yellow gram)
1/2 tsp cumin seeds (jeera)
1/4 cup chopped onions
1 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/2 tsp turmeric powder (haldi)
1 tsp oil
salt to taste

Method
For moong dal methi sabzi

To make moong dal methi sabzi, wash and soak the yellow moong dal in enough water for 2 hours. Drain.
Combine the soaked and drained moong dal and 5 tbsp of water in a deep pan, cover with a lid and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Keep aside.
Heat the oil and add the cumin seeds.
When they crackle, add the onions, garlic and green chillies and sauté for 1 minute.
Add the fenugreek leaves, turmeric powder and salt and cook for 2 minutes.
Add the soaked moong dal and 1 tbsp of water, mix well and cook on a medium flame for 1 minute.
Serve moong dal methi sabzi hot with rotis.

Nutrient values (Abbrv) per serving

Energy	106 cal
Protein	5.6 g
Carbohydrates	14 g
Fiber	4.2 g
Fat	3.1 g
Cholesterol	0 mg
Sodium	27.9 mg

Click here to view calories for Moong Dal Methi Sabzi

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Benefits of Moong Dal Methi Sabzi

Moong Dal Methi Sabzi – for Pregnancy, Lactation and PCOS.
Moong Dal methi sabzi is a protein rich treat for body cells and bones.
It is also rich in iron which helps to boost your hemoglobin levels. This helps to keep you energetic and reduce tiredness.
It also has fair amounts of magnesium, potassium and phosphorus.

Vitamin K from methi aids in bone metabolism.
This sabzi can be enjoyed by healthy individuals, kids and senior citizens too.
Fenugreek leaves help in improving glucose and insulin responses. Thus this sabzi suits diabetic menu too.
Those with heart problems can also go ahead and enjoy this sabzi as an accompaniment to chapatis.
A weight loss diet plan can also have this sabzi included.

Pregnant women and lactating mothers also should look forward to this healthy sabzi. It's a way to make up for their added nutrient needs.
Women with PCOS whose main aim is addition of antioxidants along with minimal calories, should definitely try this sabzi.

How to make Methi moong dal sabzi

To prepare Methi moong dal sabzi, pick and clean the moong dal.
Wash it under running water or in a bowl until the water turns out clean.
Pour enough freshwater and soak the yellow moong dal for 2 hours. Soaking helps soften them, thereby saving on cooking time.

After 2 hours, this is how it looks now.
drain the moong dal.
Transfer the soaked and drained moong dal to a deep pan and add 5 tbsp of water.
Cover with a lid and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Covering while boiling the dal helps in retaining the nutrients. Keep aside.
To temper the moong dal and prepare nutritious methi moong dal sabzi, heat the oil in a deep non-stick pan.

Once the oil is hot, add the cumin seeds.
When they crackle, add the onions.
Add garlic.
Add green chilies.
Mix well and sauté on a medium flame for 1 minute or until the onions are soft.

Add fenugreek leaves. Before using the fenugreek leaves, they have been washed, drained and chopped. If you do not have access to fresh methi leaves, make use of dried fenugreek leaves (kasoori methi). Instead of fenugreek leaves, you can make use of spinach leaves to make palak moong dal subzi.
Add the turmeric powder.
Add salt.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the cooked moong dal and 1 tbsp of water.