🌿 Methi Moong Dal Recipe – Healthy Indian Lentil with Fenugreek Leaves

Methi Moong Dal is a nutritious and flavorful Indian lentil curry made with fresh methi leaves (fenugreek leaves) and yellow moong dal (split yellow lentils). This high-protein Indian dal recipe combines the earthy flavor of lentils with the slight bitterness of methi, resulting in a comforting dish perfect for lunch or dinner.

This recipe is vegan, gluten-free, and rich in protein, fiber, and iron, making it an ideal addition to your healthy Indian food list.

🛒 Ingredients for Methi Moong Dal (Serves 4)

Main Ingredients:

• Yellow moong dal – 1 cup

• Fresh methi leaves – 1½ cups (washed & chopped)

• Water – 3 cups

• Turmeric powder – ½ tsp

• Salt – to taste

For the Tempering (Tadka):

• Ghee or oil – 2 tbsp

• Cumin seeds – 1 tsp

• Mustard seeds – ½ tsp (optional)

• Asafoetida (hing) – a pinch

• Garlic – 4–5 cloves, finely chopped

• Green chilies – 2, slit

• Onion – 1 medium, chopped

• Tomato – 1 large, chopped

• Red chili powder – 1 tsp

• Coriander powder – 1 tsp

• Garam masala – ¼ tsp (optional)

• Fresh lemon juice – 1 tsp

🍳 Step-by-Step Preparation – Methi Moong Dal

Step 1 – Wash & Cook Moong Dal

1. Wash yellow moong dal thoroughly 2–3 times until water runs clear.

2. In a pressure cooker, add moong dal, 3 cups water, turmeric, and salt.

3. Pressure cook for 2–3 whistles until soft.

4. Lightly mash the dal with a ladle and set aside.

Step 2 – Prepare the Methi Leaves

1. Pluck methi leaves from stems, wash thoroughly to remove dirt.

2. Chop the leaves finely.

3. Optional: To reduce bitterness, sprinkle salt on methi leaves, rest for 10 minutes, and squeeze out excess water.

Step 3 – Make the Tadka

1. Heat ghee or oil in a kadhai/pan.

2. Add cumin seeds and mustard seeds; let them crackle.

3. Add asafoetida for aroma.

4. Add chopped garlic and green chilies; sauté until golden.

5. Add onions and cook until translucent.

6. Add chopped tomatoes and cook until soft.

Step 4 – Cook Methi with Spices

1. Add chopped methi leaves to the pan and sauté for 2–3 minutes.

2. Add red chili powder, coriander powder, and garam masala; mix well.

Step 5 – Combine Dal & Methi Mixture

1. Pour the cooked moong dal into the methi mixture.

2. Mix well and adjust consistency by adding hot water if needed.

3. Simmer for 5 minutes on low flame to blend flavors.

Step 6 – Garnish & Serve

1. Switch off heat and drizzle lemon juice.

2. Garnish with fresh coriander leaves.

3. Serve hot with steamed rice, jeera rice, or chapati.

🍛 Serving Suggestions

• Everyday Lunch: Methi moong dal with plain rice, papad, and salad.

• Gujarati Style: Serve with bajra roti, jaggery, and pickle.

• Light Dinner: Pair with phulkas and a bowl of curd.

📊 Nutrition Facts (Per Serving – approx.)

💡 Tips for Perfect Methi Moong Dal

• Use ghee for tempering to enhance the flavor.

• If you like a thicker dal, reduce the water slightly.

• You can add ginger for extra warmth in winter.

• Soaking dal for 20 minutes before cooking reduces cooking time.

• For a richer taste, add a spoon of fresh cream before serving.

🌟 Why This Recipe Works

• Nutritious: Rich in protein, iron, and fiber.

• Easy to Digest: Perfect for light meals or sick days.

• Flavorful: Methi adds a unique earthy aroma.

• Quick: Ready in under 30 minutes.

📍 Location & Origin

• Cuisine: North Indian & Gujarati

• Region: Popular across Rajasthan, Gujarat, Punjab, and Maharashtra

• Best Served With: Steamed rice, jeera rice, roti, phulka, or paratha

Background:
In Indian cooking, methi (fenugreek) is highly valued for its medicinal properties and distinct flavor. Combining it with moong dal not only balances the bitterness but also makes the dish wholesome and easy to digest. This recipe is a common feature in Gujarati thalis, Rajasthani home kitchens, and even North Indian dhabas.

Interesting Facts :-
This Methi Moong Dal Recipe is the ultimate blend of health and taste. Its simple preparation, wholesome nutrients, and traditional Indian flavors make it a must-try for anyone looking to add variety to their everyday dal recipes.