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Methi Palak Mung Sabzi

Jul-27-2015
Aishwarya Lahiri Khanna
0 minutes
Prep Time
60 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Indian
  • Sauteeing
  • High Fibre

Ingredients Serving: 3

  1. 1/4 cup of yellow split Mung dal
  2. 1 bunch of Spinach leaves
  3. 1 bunch of Methi leaves
  4. 1/2 tsp Jeera or cumin
  5. 1 large Potato diced into medium to small cubes
  6. 4-5 cloves of Garlic chopped/bruised
  7. 1-2 Green chillies chopped
  8. 1/4 tsp Turmeric/haldi
  9. 1 large Dry chilli
  10. 2-3 tsp Oil
  11. A bit of Ginger julienned
  12. Salt to taste

Instructions

  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.

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