Moong Dal–Methi subzi – Lentil with fenugreek leaves

This dry preparation, in which a combination of lentil and fenugreek leaves is used, is a very healthy accompaniment for any main meal. Nowadays, the bitter flavour seems to be fading away from our diet. This bitter taste plays an essential part of a balanced diet and it is also considered to be one of the most healing and cleansing tastes by Ayurveda. A good way to include this category of flavour is to include the respective veggies and ingredients in our meals with appropriate combinations. Here in this recipe, the bitterness of the fenugreek leaves is toned down with the addition of lentil in it. Even use of fenugreek seeds in a dish which requires seasoning/tadka, is a good method of incorporating this flavour in our meals.


  • 1 cup Moong dal/split yellow lentil
  • 1 bunch Methi /fenugreek leaves
  • 2 onions finely chopped
  • 3 garlic pods crushed
  • 2 tomatoes finely chopped
  • ¼ turmeric powder
  • 1 green chilli slit
  • salt to taste
  • oil


  • Wash and chop the fenugreek leaves
  • Wash and drain the moong dal
  • Heat a little oil in a pressure cooker. Sauté the onion and garlic till brown.
  • Add the tomatoes, turmeric powder, salt, green chilli and sauté well.
  • Add the moong dal and methi (fenugreek leaves) and pressure cook without adding water on a low flame.
  • Put off after a whistle, serve into a serving bowl and serve as an accompaniment with roti, paranthas or rice.

Preparation Time: 25 minutes

Serves: 4-6

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