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Tinday Methi With Moong Dal

Madhuri.Dixit's picture
  Fresh fenugreek leaves 1 Bunch (100 gm)
  Moong dal 2 Tablespoon, washed
  Corn oil 4 Tablespoon
  Onions 2 , finely diced
  Onion seeds 1⁄4 Teaspoon
  Curry leaves 6
  Tomatoes 3 , diced
  Ginger pulp 1 Teaspoon
  Garlic pulp 1 Teaspoon
  Chili powder 1 1⁄2 Teaspoon
  Ground fennel 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Tinda 1 Pound, peeled and diced (500 Gram)
  Water 1⁄4 Pint (150 Milliliter)
  Green chilies 3 , chopped

Wash the fenugreek leaves and set aside.
Cook the moong dhaal in lightly salted boiling water until it is soft.
Drain and set aside.
Heat the oil in a heavy-based saucepan, add the onions, onions seeds and curry leaves and stir-fry until the onions are golden brown.
Add the diced tomatoes and cook for 2 minutes.
Lower the heat.
Next, add the ginger, garlic, chilli powder, ground fennel and salt and continue to stir-fry for a further 1 minute.
Stir in the fresh fenugreek leaves and continue to stir-fry, until the fenugreek is a shade darker.
Add the tinday and, if necessary, pour in the water.
Cover the pan and cook until the tinday is soft and almost mushy.
Add the moong dhaal and green chillies.
Cook for 1 more minute, transfer to a heated serving dish and serve while hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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