Methi moong dal Recipe

Cooking Directions

• STEP 1.Wash and soak the moong dal for 30 minutes.
• STEP 2.Heat oil in a pressure cooker and add cumin seeds and asafoetida.
• STEP 3.Add chopped onions, ginger-garlic paste, and green chilies to the cooker.
• STEP 4.Add turmeric powder, red chili powder, and salt to the cooker.
• STEP 5.Add the soaked moong dal and fenugreek leaves to the cooker.
• STEP 6.Add water and pressure cook for 3-4 whistles.
• STEP 7.Once the pressure is released, open the cooker and mix well.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the moong dal helps in reducing the cooking time.
• You can add tomatoes or lemon juice for a tangy flavor.
• If fresh fenugreek leaves are not available, you can use dried fenugreek leaves (kasuri methi).
• Serve the methi moong dal with rice, roti, or paratha for a complete meal.

Storage and Serving

• Methi moong dal is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dal in a microwave or on a stovetop before serving.