This Lasuni Methi recipe is a creamy, spicy and delicious dish made from fresh methi saag/fenugreek leaves. The dish is so tasty that you will keep licking your fingers till the end. You will think it as an over description of this dish but believe me, its worth it. As the name says Lasuni, the dish has a punch of garlic taste with unique blend of other ingredients complimenting with methi. The recipe is very simple and the ingredients are also very common.

A vegetable can be cooked in so many ways creating many dishes from it. Take potato, for example, and you can name endless recipes like aloo paratha, aloo ki sabji, aloo tikki and many more delicious recipes. That’s is the magic of cooking. However one should always remember that while making a dish the taste of the vegetable should always dominate. Like methi in Lasuni methi recipe.

You can also try my other Sabzi/Side dish recipes

Moong Dal ki Sabzi 

Tori/ Turai ka Bharta 

Methi Matar Malai/Fenugreek & Green peas curry 

Similarly, there are many recipes made using methi/fenugreek leaves. Some of the popular recipes made from methi are aloo methi, methi matar malai, dal methi, methi puri, methi ka paratha, methi mathri  and many more. One of the popular dishes from methi is Lasuni methi  recipe which I will be sharing with you all today.

Ingredients:

• Fresh methi/fenugreek leaves – 1 bunch
• Garlic cloves – 7 to 8
• Chopped garlic – 1 1/2 tsp
• Onion – 2 medium
• Chopped tomato – 1
• Red chilli powder – 1 tsp
• Jeera/cumin – 1 tsp
• Turmeric powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Whole red chilli – 3 to 4
• Oil – 3 tbsp
• Salt – to taste

For the paste

• Peanuts – 1 tbsp
• Sesame seeds/til – 1 tbsp
• Besan/chickpea flour – 1 tbsp

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Directions for making Lasuni Methi/Fenugreek leaves recipe:

For making the paste

• Dry roast peanuts, sesame seeds/til and besan/chickpea flour separately. Now this is an important step so don’t skip it. Roasting will enhance their taste and will make the dish more flavourful. For besan/chickpea flour it is very important to roast it as raw besan is more sticky and the dish will also get the raw taste of it. Remove the skin of the peanuts. Keep them aside to cool down. Then make a paste from these three ingredients by adding some water.

Make Lasuni methi recipe

• Wash the methi leaves with water and remove as much water as you can by keeping it on a kitchen towel.

• Heat 1 to 2 tsp of oil in a kadai/pan.
• Add jeera and whole garlic cloves. Cook it for few seconds.
• To this add methi/fenugreek leaves.
• Cook on high flame for 5 minutes. Season with salt and cook for 2 minutes. Keep it aside.

• Keep all the ingredients ready and handy.

• In another kadai/pan heat 2 to 3 tbsp of oil.
• Add Chopped garlic and whole red chilli. Saute for few seconds and then add chopped onion.
• Cook the onion till it turns pink or becomes translucent.

• Now season it with red chilli powder, turmeric powder and garam masala powder. Mix all the ingredients properly.

• Add chopped tomato and cook till soft.

• Add the prepared paste and give it a mix.

• Cook the paste till it leaves oil. Stir occasionally.

• Finally add cooked methi and mix.

• Add some hot water to get the required consistency. Adjust the salt.
• Cook for another 2 minutes.
• Give more taste by tempering with chopped garlic in oil.

• Serve hot with any roti.

The post Lasuni Methi/ Garlic and Fenugreek leaves curry appeared first on SpicenSweet.

Moong dal is a common dish in India. But moong dal sabzi is an uncommon dish. It is very different recipe,  very tasty & simple to cook. In this recipe the taste of the dal is more prominent as there is hardly any water and very few masala are used. In this recipe split yellow moong dal is used which is cooked in such a way  that  each split bean remains intact.

Moong Dal

Dal/pulses are included almost daily in the meal for the protein intake. Moong dal is one of the widely used pulse. It is available as whole green gram, split beans with skin & split yellow beans i.e. without skin. All tastes differently on cooking. It is the pulse which requires very less cooking time and easily digested.

A very popular dish of this dal is “Moong Dal Khichdi” in which moong dal is cooked along with rice. Another popular recipe is “Moong dal Halwa”…a very tasty and yummy desert made with lots of ghee and dry fruits.

You can also try my other Sabzi/Side dish recipes 

Matar Paneer/Cottage cheese and green peas Curry,

Quick Paneer ki sabzi/ Cottage cheese side dish

 Bhindi/Lady’s Finger/ Okra sabzi

 Suva/Shepu ki sabzi/Dill Side dish

 Gaur sabzi/ Clutter beans side dish

 Bharva Baigan/Eggplant Curry

 Tori/ Turai ka Bharta

 Methi Matar Malai/Fenugreek & Green peas curry 

Ingredients:

• Soaked yellow Moong dal – 2 cups
• Fresh ginger garlic paste – 1 tsp
• Red chilli powder – 1 tsp
• Turmeric powder – ½ tsp
• Coriander powder – 1 tsp
• Salt to taste – to taste
• Oil – 1 tbsp
• Curry leaves – 8 to 10
• Chopped green chilli – 2
• Jeera/cumin – 1 tsp
• Chopped ginger – 1 to 2 inch long

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Method:

• Soak the yellow dal for 5 to 6 hours in warm water. 
• Drain the excess water from the soaked dal and keep it aside.

• Keep all the ingredients ready as we will be adding the ingredients quickly.

• Heat oil in a kadhai or pan.
• The oil should not be overheated, otherwise dry masala will get burnt and the sabzi will have burnt flavour.
• Add curry leaves and green chilli. Cook for few seconds.
• Add ginger garlic paste, chopped ginger and cook for a minute.
• At last add all dry masala except salt.
• Mix properly.
• Add soaked dal.
• Mix all the ingredients properly and cover with lid.
• Cook for 2 minutes.
• Remove the lid and mix gently. Now the dal will be looking dry and shrink down.

• Sprinkle some water and mix gently. Cover with lid. Cook for 5 minutes.
• After 5 minutes check if the dal is still dry, however if required, then sprinkle some more water.
• Mix the dal gently because cooked dal is delicate and breaks easily. 
• Cover the sabzi with lid and let it cook for 5 to 10 minutes.
• Add salt to taste and mix gently.

• Garnish the sabzi with chopped coriander.
• Serve hot with roti.

The post Simple and easy recipe of Moong Dal – Moong Dal sabzi appeared first on SpicenSweet.