|0.5 Cup Green Gram (Pachai Payiru)|
|2 Cups Vendhaya Keerai (Fenugreek Leaves)|
|1, Chopped Tomato|
|1 Tablespoon Coriander Powder|
|1 Teaspoon Cumin Powder|
|0.5 Teaspoon Garam Masala|
|1 Teaspoon Red Chili Powder|
|To taste Salt|
|2 Tablespoon Oil|
|1 Teaspoon Cumin Seeds|
|2, Slit Green Chilli|
a perfect Accompaniment to be served with any Indian Roti / Naan variety.
No Onion No Garlic Methi Moong dal, a rich dal with fenugreek leaves and Green Moong. Methi is one of the very healthy greens. Though they have bitter taste, if we chop them and sprinkle some salt and keep it aside for 30minutes, the bitterness will be less in the dish we prepare. Fenugreek has many health benefits. It helps in reducing the cholesterol levels also fenugreek helps in increase the milk production for lactating mothers.
Vendhaya Keerai (Methi) is a healthy greens and we can make many different dishes using this keerai. Vendhaya Keerai is called “Methi” in Hindi and Fenugreek Leaves in English. Dry fenugreek Leaves are called “Kasoori Methi”. Methi leaves has lots of medical benefits especially for women. I have a practice of using methi leaves once a week.
Its very simple to even grow these leaves in our Patio or garden. We just need a deep tray with good composite. Wet the composite and sprinkle the fenugreek seeds. Add a cup of water daily and keep the tray in the place where you get good sunlight. Slowly you can see small green leaves coming out of the sand and within 2 weeks, you would have fresh methi leaves.
Discard the thick stem and roots. Pluck only the leaves. Wash it thoroughly in the water. You can store the leaves in the refrigerator upto 3-4 days by wrap it loosely in a paper towel and keep it in a ziplock bag
I used to make this Vendhaya Keerai Thuvaran often. Vendaya Keerai Thoran tastes very nice with any South Indian Kuzhambu or Rasam Variety. I also make methi Sambar, methi poori, methi dal (using Thur dal & Masoor Dal) and other recipes too Vendhaya Keerai. Try these yummy Vendhaya Keerai recipes and share your comments!
Wash and soak Green moong in water for 2 hours. After 2 hours, drain the soaked water. Add fresh water along with salt and pressure cook for 2 whistles
Preparing Methi Leaves
Wash the methi leaves thoroughly. Roughly chop the leaves and take in a vessel. Sprinkle salt and mix well and set it aside for 30 mins
Heat oil in a pan. Add cumin seeds and allow it to crackle. Then throw in green chili and saute for few seconds. Add tomatoes and cook till they are soft
To the cooked tomato, add methi leaves and let the leaves gets cooked for 5 mins. Then add all the spice powders like coriander, cumin, garam masala and red chili powder. Let the masala powders get cooked for 2 mins
Cooking Dal with Masala
Now time to add cooked dal to the pan. Add water to adjust the consistency. Adjust the salt. Remember we have already cooked dal with salt and also sprinkle salt in methi leaves. So taste it before adding salt add accordingly. Let the dal cook for 5 mins in low flame
After the dal gets cooked for 5 mins, switch off the flame. Once the dal cools down a bit, squeeze half of the lemon and mix well.
Serve the delicious No Onion No Garlic Methi Moong Dal with roti of your choice and enjoy your meal!