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    Home » Dal/Lentil » Methi Chi Bhaji Recipe | Yellow Lentil With Fenugreek Leaves

    Methi Chi Bhaji Recipe | Yellow Lentil With Fenugreek Leaves

    Published: Nov 28, 2017 · Modified: Aug 6, 2018 by Bhawana ·

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    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 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.

    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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    If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

    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 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.

    Methi Chi Bhaji | Yellow Lentil With Fenugreek

    Ingredient                                                                       4 Serving

    1 Bunch of methi leaves (fenugreek)
    ½ 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.

    if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

    Pin it for laterMethi 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.

     

    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.

    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.
    No ratings yet
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Indian
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Soaking Dal: 30 minutes
    Total Time: 35 minutes
    Servings: 4 Serving
    Calories:
    Author: Bhawana

    Ingredients

    • 1 Bunch of methi leaves (fenugreek)
    • ½ 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

    Instructions

    • 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.
    • 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.
    • Now in a pan heat oil and add chopped garlic. Fry till its raw smell goes away.
    • To this add ginger, green chilies and fry for one min.
    • 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.
    • Cook this until all water absorbed and dal is cooked but not mushy.
    • 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.

    Nutrition

    Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
    Tried this Recipe? Pin it for Later!Mention @Code2Cook2017 or tag #Code2Cook!
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    Comments

    1. Rosina Tarry

      October 11, 2018 at 12:32 am

      Hello. fantastic job. I did not imagine this. This is a splendid story. Thanks!

      Reply
      • code2cook

        October 11, 2018 at 3:34 pm

        Thanks Roshina for liking methi chi bhaji.

        Reply
    2. Mayuri Patel

      January 24, 2018 at 7:02 pm

      Interesting way to cook methi... I've made it with brinjals but not with lentils. Its a must try recipe as I love methi.

      Reply
    3. jayashree

      January 24, 2018 at 5:19 pm

      I love this one. I add onions too with it. Nice share.

      Reply
    4. Sapana Behl

      January 24, 2018 at 9:59 am

      I love methi sabzi in winters with phulka and a glass of spiced lassi. This curry with yellow moong sounds delicious.

      Reply
    5. Ruchi's Veg Kitchen

      January 24, 2018 at 7:17 am

      So easy and healtHy share ... Superb

      Reply
    6. Nivedita

      January 24, 2018 at 5:03 am

      This is my favourite too. I love to eat this with ghee and hot rice or even hot hot phulka. Nice clicks Bhawana.

      Reply
    7. Nivedita

      January 24, 2018 at 5:03 am

      This is my favourite too. I love to eat this with ghee and hot rice or even hot hot phulka. Nice clicks Bhawana.

      Reply
    8. Jagruti Dhanecha

      January 23, 2018 at 8:19 pm

      I must make this tomorrow as I have already 4 bunch of methi in my fridge:) We just love greens!

      Reply
    9. Lathiya

      January 23, 2018 at 8:17 pm

      Definitely a healthy dish..looks yum

      Reply
    10. Nayna Kanabar

      January 22, 2018 at 10:28 pm

      This is a lovely dish and we too make it although we make it as dhal so a little soupy.

      Reply
    11. seema doraiswamy

      January 22, 2018 at 1:39 pm

      Lovely recipe

      Reply
    12. THEYELLOWDAAL RECIPES

      January 22, 2018 at 1:24 pm

      Looks yum, one of my favorite ❤❤

      Reply
    13. Sonal Gupta

      January 22, 2018 at 1:00 pm

      This recipe is very nutritious and easy.

      Reply

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