Fenugreek leaves with Yellow moong (ಮೆಂತ್ಯೆ ಬ್ಯಾಳಿ )

Tried and tasted by Nivedita 

Hi All,

I feel very happy always to post North Karnataka food. Its my dream to reach each corner in North Karnataka and explore the old and unknown recipes. I am sure I will do that once my younger one learns to manage herself.

Here is one easy and common food of North Karnataka. Its healthy too. I love to have this with rice, milk and pickle.

Methi leaves or Fenugreek leaves is called and Menthye pallye in Kannada. There are few types in this. One is with long leaves which is little bitter. Another one is round leaves. This is tastier than the other one.

Ingredients :

Methi leaves - 2 bunch

Yellow moong - 1/2 cup

Onion - 1 big chopped

Garlic - 3 to 4 cloves, finely chopped(skip it if you do not like the garlic)

Green Chilly - 2, finely chopped

Tomato - 1 big, cubed

Dry coriander powder - 1 tsp

Turmeric powder  a pinch

Salt to taste

Mustard seeds - 1/2 tsp

Oil - 1 tbsp

Soak Moong in water for half an hour.

Wash methi leaves in salted water. Drain and chop. 

Heat oil in a kadai. Add mustard seeds. When splutter, add onion and garlic. Fry for a minute. Add soaked dal and tomaoto. Fry for few minutes. 

Add the dry ingredients and chopped leaves. Mix properly. Add 1/4 cup of water. Allow it to cook till the moong is tender and the raw smell of methi leaves is gone. Adjust the seasoning. 

Keep on high flame to remove the water. Its ready to eat. Have with chapati or roti. 

I am going to have it with rice.

 Think Spice : Think Fenugreek BY Priya of Mharo Rajasthan's Recipes - Rajasthan A State in Western India

 Sunitha's World page

Keep Smiling,