Methi Palak Mung Sabzi | How to make Methi Palak Mung Sabzi

0 reviews
Rate It!
ByAishwarya Lahiri Khanna
Created on 27th Jul 2015
  • Methi Palak Mung Sabzi, How to make Methi Palak Mung Sabzi
Methi Palak Mung Sabziby Aishwarya Lahiri Khanna
  • Methi Palak Mung Sabzi | How to make Methi Palak Mung Sabzi (43 likes)

  • 0 reviews
    Rate It!
  • By Aishwarya Lahiri Khanna
    Created on 27th Jul 2015

About Methi Palak Mung Sabzi

Soaked and boiled split mung dal, stewed with fresh torn spinach, fresh methi leaves, cooked with ginger and garlic.

Methi Palak Mung Sabzi, a marvellous creation to spice up your day. Methi Palak Mung Sabzi is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMethi Palak Mung Sabzi is just too tempting. This amazing recipe is provided by Aishwarya Lahiri Khanna. Be it kids or adults, no one can get away from this delicious dish. How to make Methi Palak Mung Sabzi is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Methi Palak Mung Sabziby Aishwarya Lahiri Khanna. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Methi Palak Mung Sabzi is just the appropriate recipe to serve as many as 3. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time60mins
  • Serves3People
Methi Palak Mung Sabzi

Ingredients to make Methi Palak Mung Sabzi

  • 1/4 cup of yellow split Mung dal
  • 1 bunch of Spinach leaves
  • 1 bunch of Methi leaves
  • 1/2 tsp Jeera or cumin
  • 1 large Potato diced into medium to small cubes
  • 4-5 cloves of Garlic chopped/bruised
  • 1-2 Green chillies chopped
  • 1/4 tsp Turmeric/haldi
  • 1 large Dry chilli
  • 2-3 tsp Oil
  • A bit of Ginger julienned
  • Salt to taste

How to make Methi Palak Mung Sabzi

  1. Thoroughly wash dal and soak in hot salted water for 30 minutes to get rise in size.
  2. Pluck fresh leaves and rinse well under running water. Soak them in enough water for 30 minutes. Drain the water. Rinse again and soak. Repeat this process for 2-3 times. Leave to drain.
  3. Rinse and wash methi leaves under running water until clean. Chop spinach and methi leaves. Set aside. Take potato cubes in a pan and fry until crisp.
  4. Heat oil in a kadai and add on low flame add jeera. When jeera starts to splutter add garlic and green chili. Be careful; don’t burn them up while frying.
  5. Now add torn red chilies followed by turmeric. Stir and add soaked mung dal. Combine well and add chopped greens one fistful at a time. Stir to combine after every addition of greens.
  6. Combine to get flavour evenly distributed and greens are nicely coated up in oil.
  7. On high flame add warm water depending on the consistency you prefer. Season with salt.
  8. If you prefer potatoes to be little melty in the gravy, then add them now or else you can add potatoes in the end, just 5 minutes before turning off the flame.
  9. If the gravy looks too thin, then add a tbsp. of besan, otherwise skip this step. Turn off the flame and take it into a bowl. Serve by garnishing with ginger juliennes.
My Tip: Pay extra attention to the steps mentioned for washing the leaves!

Reviews for Methi Palak Mung Sabzi (0)