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Mung Dal With Fenugreek Leaves

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  Mung dal 350 Gram, washed twice
  Fenugreek leaves 1⁄2 Cup (8 tbs), plucked, washed twice and chopped
  Turmeric powder 1⁄2 Teaspoon
  Red chilli powder 1⁄2 Teaspoon
  Coriander powder 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Green chillies 4 , deseeded and chopped fine
  Spring onions 4 , chopped fine
  Curry leaves sprigs 2
  Sugar 2 Teaspoon
  Salt To Taste
  Sunflower oil 1 Tablespoon

Place the washed dal and chopped fenugreek leaves in a vessel along with 5 cups of water. Cook over a medium flame till the dal becomes soft.
Heat 3 tablespoons of oil. Add the curry sprigs, mustard seeds, chopped spring onions and green chillies. Lower the flame and add the cumin and coriander seeds and cook for 2 minutes. Then add the cooked leaves and the dal, add chilli powder and sugar and allow to simmer for 7 minutes.
Serve with hot white rice, sour lime pieces, and papads.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1480 Calories from Fat 154

% Daily Value*

Total Fat 22 g33.5%

Saturated Fat 3.3 g16.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 529.4 mg22.1%

Total Carbohydrates 235 g78.2%

Dietary Fiber 47.2 g188.9%

Sugars 24.4 g

Protein 91 g182.6%

Vitamin A 92.9% Vitamin C 185.5%

Calcium 78.1% Iron 76.8%

*Based on a 2000 Calorie diet

Mung Dal With Fenugreek Leaves Recipe