Methi Chi Bhaji Recipe | Yellow Lentil With Fenugreek Leaves

Methi chi bhaji is a Maharashtrian dish which is simple to make, healthy and very tasty with chapati. Leafy vegetables are extremely nutritious, combining them with lentils not only makes them healthier but a finger-licking side dish also gets ready with chapati and rice.

Fenugreek leaves or methi are known for its medicinal property. Both methi leaves and methi seeds are very nutritive ingredients. It is antibacterial, ani oxidant, antidiabetic, helps in weight loss, and anti-inflammatory.

Methi ki sabji is prepared with just a few ingredients, half cooked moong dal with fenugreek, using ginger, garlic, and green chilies. Fresh leaves are best to make this sabji. You check few methi recipes like methi pulao, soya methi ki sabji, aloo gobhi methi ki sabji, methi chole, and methi with soya granules.

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Being from north India we have not cooked methi with moong dal. So let see how to prepare this methi chi bhaji with just a few ingredients.

Methi Chi Bhaji | Yellow Lentil With Fenugreek

Ingredient                                                                       4 Serving

1 Bunch of methi leaves (fenugreek)
1/2 Cup yellow moong dal
12-14 Garlic clove (garlic taste great in this recipe)
1″ Ginger chopped finely
2 Green chilies chopped finely
Salt as per taste
Oil for cooking

Method

1. First of all wash methi leaves 2-3 times in running water. This cleans dirt very well. To avoid bitterness in methi you can add little sugar or lemon juice. This will not only removes the bitterness of methi but also enhances the flavor.
2. Soak moong dal for about 30 mins. After that, boil it in a pan for 10 min or until it is half cooked. Strain and keep it aside. You can use the remaining water in kneading dough or in making soup.
3. Now in a pan heat oil and add chopped garlic. Fry till its raw smell goes away.
4. To this add ginger, green chilies and fry for one min.
5. Add half cooked dal and chopped methi leaves. Do not close the lid, dal will be cooked properly as methi will start leaving the water. Adjust salt as per taste.
6. Cook this until all water absorbed and dal is cooked but not mushy.
7. Methi chi bhaji is ready to serve hot with roti/paratha/flatbread. This taste yummy.

Notes

1. Cleaning methi leaves are very important. Otherwise, dirt particles come in mouth.
2. Add lemon juice or sugar if you do not like the bitterness of fenugreek leaves.
3. You can add chopped onion as well in tempering.

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