Fenugreek Leaves with Moong Dal

Menthikura Pesarapappu Podi Pappu.

Fenugreek leaves make a great combination with moong dal. oil is tempered with spices and fenugreek leaves are fried in the oil. Moong dal is cooked till soft but firm and added to the oil. This dal with fenugreek leaves is eaten with plain steamed rice.
Makes: around 4 Servings of Fenugreek Leaves with Moong Dal.

Ingredients:

Fenugreek Leaves 2 Cups Packed
Moong Dal 1 Cup
Garlic 5 Cloves
Green Chiles 3 – 5
Turmeric Powder 1/2 tsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Separate leaves, wash and roughly chop fenugreek leaves.
Remove stems, wash and slice green chiles.
Peel and roughly chop the garlic pods.

Wash the moong dal under running water.
Pour few cups of water and boil moong dal in enough water until just cooked.
Make sure moong dal is soft but still holding its shape.
Strain the cooked moong dal and keep aside.

Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add green chiles, fenugreek leaves and salt.
Stir fry for a minute or two until fenugreek leaves wilt completely.
Then add cooked moong dal, turmeric powder and stir fry for a minute or two.
Serve fenugreek leaves with moong dal with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked right.

Suggestions: If moong dal is not cooked properly, add few splashes of water to the pan and cook covered till done.
Variations: You can also soak the moong dal in water for half an hour before adding to the fenugreek leaves pot. Cook the soaked moong dal covered till its just soft but firm.
Other Names: Fenugreek Leaves with Moong Dal, Menthikura Pesarapappu Podi Pappu, Methi Moong Dal.

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Peas and Fenugreek Leaves in Creamy Sauce

Methi Mutter Malai.

Methi mutter malai is a creamy dish made with sweet peas and fresh fenugreek leaves. Oil is temepered with couple of whole spices and onion is fried along with ginger and garlic. Fenugreek leaves are chopped up and fried in the oil before adding sweet peas. Fresh cream or milk is added as a final step and cooked till it thickens a bit.
Makes: around 4 Servings of Methi Mutter Malai.

Ingredients:

Fenugreek Leaves / Methi 1 Cup Packed
Sweet Peas (Fresh or Frozen) 1 – 1/4 Cups
Onion 1 Medium
Tomato 1
Green Chiles 2
Ginger Garlic Paste 1/2 tsp
Red Chili Powder 1/2 tsp
Coriander Powder 1/2 tsp
Cumin Seeds 1/4 tsp
Bay Leaf 1
Cinnamon 1 inch Stick
Turmeric Powder a pinch
Sugar a Pinch
Milk 1 Cup
Salt to taste
Oil 1/2 tbsp

Method of preparation:

Pluck the fenugreek leaves from its stalks.
Wash the fenugreek leaves under running water for a minute.
Finely chop the washed fenugreek leaves / methi.
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop onion.
Wash and finely chop the tomato.
If using fresh peas, thoroughly wash them under running water.

Heat oil in a pan, add cumin seeds, bay leaf, cinnamon and then onion.
Fry till onion starts to brown, add chopped methi / fenugreek leaves, tomato, sliced green chiles and salt.
Fry till methi wilts, add ginger garlic paste, red chili powder, coriander powder and turmeric powder.
Fry for few seconds, add sweet peas and milk.
Stir well and let the milk bubble.
Once the milk starts to thicken and the peas comes together, remove from heat.
Serve methi mutter malai with any Indian flat bread.
Notes:Make sure to lower the heat before adding room temperature milk.

Suggestions:If the sauce is too thick, add more cream or milk and let it come to a light bubble before removing from heat.
Variations: You can also boil the onion and make it into a paste before adding to the tempering. You can also add garam masala to spice it up. Also add a few splashes of cream for extra richness.
Other Names:Methi Mutter Malai, Peas and Fenugreek Leaves in Cream, Methi Peas Malai.

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