Methi bhaji-methi sabji
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Ingredients
- 200 grams Methi leaves (fenugreek)
- 2 tablespoon Moong dal (Petite Yellow Lentils)
- 2 tablespoon Ground peanuts
- 1 no. Green chilli (more or less as you want)
- 8-9 nos. Garlic cloves (crushed)
- ½ tablespoon Turmeric powder
- 1 tablespoon Cooking oil
- ½ teaspoon Cumin seeds (Jeera)
- Salt as per taste
Instructions
- First soak the moong dal for 30 minutes.
- Separate methi (fenugreek) leaves from the stem and clean them, wash the leaves 2 times with clean water and keep the washed leaves slanted in a sieve or plate in such a way that the excess water comes out from the leaves.
- Heat 1 tablespoon of oil in a kadhai. Once the oil gets heated put the flame on medium flame and, then add jeera, crushed garlic and green chilli.
- When it starts crackling then add soaked moong dal to it, and cook by string continuously for a minute. Now add methi leaves and mix all well together.
- Once methi leaves get combine with ingredients then lower the flame and cover the lid and allow it to cook for 3-4 minutes.
- After 4 minutes remove the lid and add salt, add grounded peanuts and a little bit of water (around 1 tablespoon) and again mix all well gently. Finally, cover the lid and cook it for a minute on low flame.
- After a minute turn off the flame. Your methi bhaji (sabji) is ready.Serve it hot with chapati, jawar roti, or rice.
Notes
1 - To reduce the bitterness of methi leaves, wash methi leaves, sprinkle some salt over them, and let them rest for 15-20 minutes. Then squeeze out all the water using your fist. Then chop and use in the recipe.
2 - Soaked moong dal cook very quickly so, must sock it while using it for methi bhaji.
Because methi leaves take very little time to cook. 3 - If you have no time for soaking moong dal for methi bhaji, then instead of using moong dal use red gram dal by only washing, before using it no need to soak, because it takes very little time to cook as compared to moong dal. It doesn't affect the taste of methi bhaji. 4 - You can skip grounded peanuts. But l prefer to use it, because it not only increases methi bhaji taste but also makes it healthier.
Because methi leaves take very little time to cook. 3 - If you have no time for soaking moong dal for methi bhaji, then instead of using moong dal use red gram dal by only washing, before using it no need to soak, because it takes very little time to cook as compared to moong dal. It doesn't affect the taste of methi bhaji. 4 - You can skip grounded peanuts. But l prefer to use it, because it not only increases methi bhaji taste but also makes it healthier.