Name: Moong Dal Methi
Yield: 4 servings
Ingredients: Moong dal, yellow split — ¾ cup (150 g); Water — 3⅓ cups (800 ml); Turmeric powder — ¼ tsp (1 g); Fenugreek leaves (methi) — 1½ cups chopped (60 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — pinch (0.3 g); Ginger, fresh — 2 tsp (10 g); Tomato — ½ (optional) (60 g); Rock salt (sendha namak) — ¾ tsp (4 g); Lemon juice — 2 tsp (10 ml)

Method

How to cook it

Step 1: Cook moong with water and turmeric 3 whistles; whisk.
Step 2: Sauté methi in ghee with cumin, hing and ginger 3 minutes (reduces bitterness).
Step 3: Add tomato; cook soft; pour in dal with salt; simmer 5 minutes.
Step 4: Finish with lemon.

Nutrition

Per serving, estimated

176kcal

Energy

9.9g

Protein

4.5g

Fat

23.5g

Carbohydrate

Fibre

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Vol I · Jan 3

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Vol I · Jan 4

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Moong Dal Methi

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Dals, Kadhis, Sambars & Rasams

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Mor Kuzhambu with Lady's Finger

Also good this season

Methi–Moong Dal Chilla with Mint–Curd Dip

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Gajar–Matar–Shakarkandi Soft Sabzi

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong dal, yellow split	¾ cup	150 g	750 g
Water	3⅓ cups	800 ml	4000 ml
Turmeric powder	¼ tsp	1 g	5 g
Fenugreek leaves (methi)	1½ cups chopped	60 g	300 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	pinch	0.3 g	1.5 g
Ginger, fresh	2 tsp	10 g	50 g
Tomato	½ (optional)	60 g	300 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g
Lemon juice	2 tsp	10 ml	50 ml