Recipe- Methi and moong dal with tomatoes

Fenugreek leaves and moong dal with tomatoes

Summary:

Fenugreek leaves or fenugreek is a natural remedy for migrane, asthma. Fenugreek reduces blood glucose levels, also reduces blood cholesterol. Source : Wikipedia.
Methi/Fenugreek leaves can be grown outside the kitchen in a pot. Sprinkle methi/fenugreek seeds in the pot, add some potting soil on the top (not more than an inch). Water the seeds on a regular basis, you will see methi leaves growing within a week or two and can be used fresh whenever desired.

Adding moong dal to methi is the result of nutritious side dish, which has greens and protein. Methi dal can be eaten with roti or rice. Home grown methi has its freshness. Lot of my friends asked me if , adding fenugreek leaves makes the dal bitter. Adding fenugreek gives a nice flavor to dal but not bitterness.

Ingredients:

• Fenugreek leaves/Methi leaves - 1cup (chopped)
  
• Moong dal - 1 cup
• Tomatoes - 1 cup
  
• Green Chillies - 1 nos
  
• Dry red chillies - 1 (optional)
• Red chilli powder - 1/2 teaspoon (optional)
• Turmeric - 1/2 - 1 teaspoon
• Cumin seeds - 1 teaspoon (for seasoning)
• Hing (Asafoetida )- 1/4 teaspoon)
• Salt - 1 teaspoons (according to taste)
• Ghee/Oil - 2 teaspoon
• Water - 3 cups (to cook)

• Lemon juice - 1 table spoon (optional)

Process:

Wash dal and add 2.5 cups of water and add chopped methi leaves, tomato, salt, turmeric and green chillies. Pressure cook dal for 2 whistles. The temperature should be medium high to high.

Seasoning:

Preheat with oil in a kadai (skillet). Add cumin seeds and mustard seeds for seasoning. After you see the seasoning seeds splutter, add red chillies (optional) and hing (Asafoetida). If you are using red chillies and green chillies, better to avoid red chilli powder.

Add seasoning to the dal, add 1/2 cup water to get the desired consistency. Cook it for 5 minutes.

Add lemon juice. Turn off the stove. Serve hot with rice or roti.

Preparation time: 30minutes.
# Servings 4 - 6