Methi Palak Mung Sabzi

By Aishwarya Lahiri Khanna  |  27th Jul 2015  |  
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Methi Palak Mung Sabziby Aishwarya Lahiri Khanna
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About Methi Palak Mung Sabzi Recipe

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

Methi Palak Mung Sabzi is a delicious dish which is liked by people of all age groups. Methi Palak Mung Sabzi by Aishwarya Lahiri Khanna has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Methi Palak Mung Sabzi at many restaurants and you can also prepare this at home. This authentic and mouthwatering Methi Palak Mung Sabzi takes few minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Methi Palak Mung Sabzi is a good option for you. The flavour of Methi Palak Mung Sabzi is tempting and you will enjoy each bite of this. Try this Methi Palak Mung Sabzi on weekends and impress your family and friends. You can comment and rate the Methi Palak Mung Sabzi recipe on the page below.

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!

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