March 8, 2010

Methi Moong Dal Curry | Vendhaya Keerai Kootu

Methi Moong Dal Curry

Methi is a wonderful herb with lot of medicinal values.It has a slightly bitter taste which makes it stand apart from the rest.When added in dishes it gives a super fresh taste.My Mom used to make this dish and I love it a lot. Moong dal the other ingredient in this curry is high in protein and has its own subtle taste.

Fresh Methi leaves and Yellow Moong dal is used to make this Methi Moong Dal Curry which is wonderful side dish for rice and roti. Try out this simple and yummy recipe.

Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 2 - 4


Methi leaves - 2 cups lightly packed
Yellow Moong Dal - 3/4 cup
Onion - 1 no
Green Chilly - 2 no
Turmeric Powder - 1/4 tsp
Curry Leaves
Garlic Cloves - 4 - 5 no
Grated Coconut - 2 tbsp
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt for taste
Oil - 2 tsp

  • Wash and remove the methi leaves from the stem.
  • Cook yellow moong dal in a vessel until it is 3/4 cooked. Do not cook the Moong dal in cooker and take care while you cook the moong dal, water will spill out.
  • Crush the garlic. Chop the onions into small pieces.

  • Heat oil, add mustard, cumin seeds in medium flame.
  • Add garlic, follwed by the onion, curry to the seasoning and saute well.
  • Add green chillies, salt, turmeric powder in low flame.
  • Next add the methi leaves and saute well.
  • Add 1/2 cup of the water that was used to cook the moong dal to cook the methi leaves.
  • Once the herb is cooked add the moong dal and mix well and cook 5 min.
  • Add the grated coconut and cook for additional 2 minutes. Serve Hot.
  • Do not add the stem of the methi leaves it will give a bitter taste.
  • Adjust the green chilly according to your desired spice level.
  • Do not cook the moong dal in pressure cooker. It will be overly smashed and yo will not get the kootu consistency



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