Yellow Mugh (moong) With Methi Bhaji

CREDITS

My Style

RECIPE

Wash and Soak 500g of the Yellow MughFor a while (Optionsl: if prefer you can steam for 15 minutes) Drain and keep aside
Heat In a POT 1 Curry Spoon ghee (Clarified butter)And 2-3 tablespoon OilAdd 1 Finely Sliced Onion1 teaspoon mustard seeds1 teaspoon whole Jeera tuj (cinnamon stick)Curry leaves 2 Slit while Red or Green Chilli1 Full teaspoon Crushed Garlic Let it braise Then Add 1 Large chopped and 1 Grated TomatoBraise with 1 Heaped teaspoon Dhana Jeera mix½ teaspoon tumeric1 Heaped tablespoon Magic Masala or Red Chilli paste Salt to taste Let it braise for 5 minutes Now add 2-3 Bunches Methi (Fenugreek) bhaji (Spinach)(I steam and drain as I don't enjoy the bitter taste) Let it cook further for 5 minutesAdd all the MughLet it cook on low addWater if necessary Cook till Soft but GrainyAdd ½ teaspoon Garam MasalaCook furtherAdd dash of Lemon Juice Add more water if you don't want it too dry Taste and adjust your Chilli and SaltGarnish with Chopped Green dhania (coriander) and chopped ShallotServing SuggestionServe with Rotis and Achars(Optional Tip :I added Tomato sauce and or little Mayo for a tangy taste) Enjoy

POSTED ON

05 Nov 2020

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