Moong and Methi (Dry Subzi)

This is a simple subzi that I learned from my Gujarati neighbour in Muscat. Gujjus generally boil moong and store it in their fridge to use at times when they do not have time to make elaborate veggies.

Prep Time: 15 mins

Ingredients

• 1 cup Moong dal

• 3/4 cup Finely chopped methi leaves

• Salt, to taste

• 1 Finely chopped onions

• 1 tbsp Ginger garlic paste

• 1 tsp red chili powder

• 2 Tsps Coriander powder

For tempering

• 1 tbsp Ghee

• 1 tsp Mustard seeds

• 3 Whole red chillies

Instructions

1. In a saucepan take the moong dal, add turmeric powder and salt and cook till just done (you should be able to bite into it). Drain the water.

2. In a pan, take ghee and splutter mustard seeds and red chillies

3. Add the onions and ginger garlic and saute till the raw smell goes away

4. Add salt, chilli powder and coriander powder and saute for another minute

5. Add the moong dal and the methi leaves and cook till there is no moisture (make sure the dal does not get mushy)

6. Serve hot with chapathi