Methi Sabzi with Moong Dal
You will need –
500 gm. Methi (fenugreek) leaves, cleaned, washed and chopped finely, 1 1/2 tblsp. moong (green gram) dal soaked in warm water for half an hour. 8 petals garlic, 4 dry red chillies, 2 tablespoons oil, 1/2 tsp. mustard seeds, 1/8 tsp. asafoetida, salt to taste.
Method :
Heat the oil in a Kadai. (A Kadai is an iron skillet shaped like the chinese wok. Leafy vegetables get a nice flavour when cooked in an iron skillet. If a kadai is not available, you can use any pan which is wide and not very deep.) Add mustard seeds, asafoetida, garlic, chilli pieces. Remove water from the moong dal and add the dal to the pan; fry a little. Add chopped methi leaves and salt. Mix well, cover and cook on medium heat, stirring once in a while, till almost dry. If an iron skillet is used, remove vegetable in another bowl when done.
