Moong Dal Methi Sabzi recipe with step by step photos
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Benefits of Moong Dal Methi Sabzi-
Moong Dal Methi Sabzi – for Pregnancy, Lactation and PCOS.
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Moong Dal methi sabzi is a protein rich treat for body cells and bones.
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It is also rich in iron which helps to boost your hemoglobin levels. This helps to keep you energetic and reduce tiredness.
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It also has fair amounts of magnesium, potassium and phosphorus.
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Vitamin K from methi aids in bone metabolism.
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This sabzi can be enjoyed by healthy individuals, kids and senior citizens too.
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Fenugreek leaves help in improving glucose and insulin responses. Thus this sabzi suits diabetic menu too.
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Those with heart problems can also go ahead and enjoy this sabzi as an accompaniment to chapatis.
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A weight loss diet plan can also have this sabzi included.
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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.
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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.
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Wash it under running water or in a bowl until the water turns out clean.
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Pour enough freshwater and soak the yellow moong dal for 2 hours. Soaking helps soften them, thereby saving on cooking time.
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After 2 hours, this is how it looks now.
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drain the moong dal.
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Transfer the soaked and drained moong dal to a deep pan and add 5 tbsp of water.
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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.
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To temper the moong dal and prepare nutritious methi moong dal sabzi, heat the oil in a deep non-stick pan.
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Once the oil is hot, add the cumin seeds.
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When they crackle, add the onions.
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Add garlic.
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Add green chilies.
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Mix well and sauté on a medium flame for 1 minute or until the onions are soft.
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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.
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Add the turmeric powder.
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Add salt.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add the cooked moong dal and 1 tbsp of water.
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Mix well and cook on a medium flame for 1 minute.
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Serve Methi moong dal sabzi hot with rotis.