Moong Dal with Methi Dana

Moong Dal with Methi Dana

Prep: 1 hour

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Indian

Fenugreek seeds when sautéed lets out a wonder flavour that it lends to this green gram dish


  • Split skinless green gram (dhuli moong dal), soaked for 1 hour 1½ cups
  • Fenugreek seeds (methi dana) 1 tsp
  • Sunflower oil ½ tbsp
  • Ginger strips ½ tbsp
  • Green chillies, chopped 2
  • Medium green capsicum, chopped ¼
  • Salt to taste
  • Turmeric powder ½ tsp
  • Lemon juice ½ tbsp
  • Fresh coriander leaves, chopped 1 tbsp to garnish


  • Heat sufficient water in a deep non-stick pan, add split green gram and cook till just done.
  • Heat oil in a non-stick pan and add fenugreek seeds, ginger, green chillies and capsicum and saute for 2 minutes.
  • Add salt and green gram along with water used to boil it.
  • Add turmeric powder and mix well and cook till the moisture has evaporated.
  • Remove from heat, add lemon juice and mix.
  • Transfer onto a serving platter, garnish with coriander leaves and serve hot.