Tinday Methi With Moong Dal
|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|
|Tomatoes||3 , diced|
|Ginger pulp||1 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Chili powder||1 1⁄2 Teaspoon|
|Ground fennel||1⁄4 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.