Wednesday, June 19, 2013

Lentils Cooked with Fenugreek Greens

Kacha Moong Dal with Methi Saag
Fenugreek greens are sometimes available at the local Indian grocery stores. They come in bunches with roots intact. After getting rid of the roots, the rest of the greens are chopped and washed in several changes of water to remove the grittiness caused by the residual soil in the roots. I usually place the chopped greens in a colander and set it in a larger pot of water so that the soil settles in the bottom of the water. Make sure to empty the water with the soil in your garden to avoid clogging the drainage system in the sink.


1 cup moong dal, washed and soaked in water for 30 minutes
1 bunch fenugreek greens, chopped, washed and drained
4 Tbsp. vegetable oil

1/4 tsp. cumin seeds (jeera)
1/4 tsp. asafoetida powder (hing)
2 tsp. ginger paste
1 medium tomato, chopped
1/4 tsp. sugar
Salt to taste
1 tsp. ghee or melted butter
2–3 green chilies, sliced


1. Wash lentils until water runs clear and soak in hot water for half an hour.
2. Boil lentils in 2cups water with salt and turmeric until lentils are cooked.
3. Heat oil in a pan, add cumin seeds & hing and stir-fry for a minute.
4. When cumin seeds start to sizzle, add ginger paste and tomatoes.
5. Stir-fry until tomatoes break down and add fenugreek greens.
6. Cover and cook the greens for 2 minutes, then add cooked lentils & sugar.
7. Bring lentils to a boil, adjust salt to taste and remove from heat.

8. Garnish with ghee and chilies.
Transfer to a serving dish and serve with steamed rice or tortillas.