Tag Archives: Fenugreek Leaves

Moong Dal with Methi/Split Green Gram with Fenugreek Leaves

Moong Dal with Methi

  • Servings: 1
  • Difficulty: easy
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Moong Dal with Methi







Although I eat a lot of pulses and whole grains, I have realised that I don’t cook dal the Indian way (rather, hardly ever). Ironic considering the fact that Indian cuisine has a rich repository of dal recipes from across the country; different states and communities have their unique way of cooking this staple.

I favour one-pot meals and so I think I feel a bit lazy when it comes to cooking plain dal because than I would have to make a vegetable to go with it and that means more cooking and more washing up!

So I am delighted to share with you a one-pot meal, uncomplicated and quick dal recipe which requires no pre-soak and few spices.

I have combined the easy cooking yellow moong dal with methi leaves for a balanced dish. You can substitute methi with any other leafy vegetable.

this dal recipe proves that low in fat does not necessarily mean low in taste

Goes very well with, both, rice and any type of bread.


1/4 Cup moong dal

1 Cup fresh chopped methi leaves

1 Head of garlic

1 Onion

2-3 Green chilli

Fresh ginger the size of your thumb

1-2 Teaspoons mustard seeds

1-2 Teaspoons cumin seeds

1 Teaspoon turmeric powder

1 Teaspoon asafoetida

1 Tablespoon oil

Salt to taste


  1. Wash and drain the methi leaves. Set aside.
  2. Wash the dal and leave it in 1/4 cup of water while you prepare the other ingredients.
  3. Peel and roughly chop the garlic.
  4. Peel, wash and dice the onion.
  5. Wash and slice the green chilli.
  6. Peel or scrape, wash and chop the ginger.
  7. Heat the oil in a frying pan or pressure cooker.
  8. Once the oil is hot, lower the heat and throw in the mustard seeds followed by cumin seeds.
  9. As soon as the seeds start spluttering, add the asafoetida and stir for 30 seconds.
  10. Next, add the chopped onion, garlic, chilli and ginger.
  11. Add salt to taste.
  12. Cover and cook for 5 minutes.
  13. Uncover and add the fenugreek leaves, dal along with the soaking water and turmeric powder.
  14. Mix well, cover and cook for about 20 to 25 minutes till the dal is soft. If cooking in pressure cooker, cook on high pressure for 4 to 5 whistles.
  15. Serve hot.


A Very Leafy Egg Curry

A Very Leafy Egg Curry

  • Servings: 4-6
  • Difficulty: easy
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A Very Leafy Egg Curry






Wherever possible, I try to “healthyfy” conventional recipes. This could be through ingredients or cooking method.

So, when we were having an eggetarian friend over for dinner, I decided to cook an Indian style egg curry but with the addition of leafy vegetables to boost its nutritional value.

inclusion of spinach, amaranth leaves (lal saag) and fenugreek leaves resulted in this very nourishing egg curry

You can add whichever greens you can find. As for the fenugreek, I used the dried leaves (kasoori methi) but fresh ones would taste just as good.

Delicious with some roti, naan, sliced bread, tortilla, crusty roll or even plain rice.


10 Eggs

500 Grams fresh tomato

1 Cup ready tomato puree (packet/can)

500 Grams Onion

1/2 Cup ginger-garlic paste

1 Large bunch spinach

1 Large bunch amaranth leaves

1 Small bunch fenugreek leaves (or 2-3 Tablespoons dried fenugreek leaves)

1 Tablespoon coriander powder

1 Tablespoon cumin powder

1 Tablespoon chilli powder

1 Tablespoon turmeric powder

1 Tablespoon garam masala

1-2 Talespoons oil

4 Cloves

4-5 Cardamom

10-12 Whole black peppercorns

2-3 Bayleaf

Salt to taste


  1. Wash, roughly chop and puree the tomato in a blender (without water).
  2. Peel, wash and finely chop the onion.
  3. Chop and wash the spinach.
  4. Chop and wash the amaranth leaves.
  5. If using fresh fenugreek, chop and wash.
  6. Hard boil the eggs.
  7. Once the eggs have cooled down, peel them.
  8. With a knife, make a cross at the base of each egg, away from the yolk side.
  9. Heat the oil in a large wok like pan.
  10. Once the oil is hot, add the bayleaf, cloves, cardamom and peppercorn.
  11. Next, add the chopped onion with a pinch of salt.
  12. Mix well, cover and cook for about 10 minutes.
  13. Uncover and add the ginger-garlic paste.
  14. Stir it into the onion and cook for about 7 to 8 minutes.
  15. Add the pureed fresh tomato along with packed/can of tomato puree.
  16. Throw in all the spices: coriander, cumin, chilli, turmeric and garam masala powders.
  17. Mix well and cook for about 5 to 6 minutes.
  18. Add about 2 cups of water and bring to boil.
  19. Add the chopped leafy vegetables (and dried fenugreek, if using).
  20. Add salt to taste. Mix well.
  21. Now, carefully, drop in the peeled eggs. Push them down gently with the back of a spoon so that they are submerged in the sauce.
  22. Lower the heat, cover and cook for 10 minutes.
  23. Once the egg curry is cooked, take the pan off the flame and let it rest for about 5 minutes before serving.

Lentil and Vegetable Soup, The Kooky Way

Lentil and Vegetable Soup, The Kooky Way









Today’s soup recipe has a story behind it.

Purple Rat-tailed RadishMy friend brought home a bunch of rat-tailed radish (also known as purple mogri) and I was a bit stumped since it was my soup day and I didn’t know how to make use of this vegetable.

As the name suggests, rat-tailed radish is part of the radish (mooli) family. These are radish pods which can be green or purple and can vary in length. To the right is the photo of what ours looked like.

In terms of taste, if you bite into them raw, they are quite pungent. Once cooked, their pungency reduces.

They can be used in stir fries or salads.

As it was my soup day, I decided to make an Indian style soup of this vegetable with lentils and fenugreek leaves.

Rat-tailed Radish, Moong Dal and Fenugreek LeavesThe soup recipe is totally flexible. It has three components: lentils, vegetables and leaves. I used yellow moong dal (split peas), rat-tailed radish and fenugreek leaves (methi).

You can substitute with whatever is in your kitchen or larder or vegetable box.

Lentils:  You can use red lentils, green lentils, brown lentils or even black lentils. For this recipe, you need to use the ones which are quick cooking.

Vegetable: Substitute with cauliflower or turnip or pumpkin or courgette or any other vegetable that is seasonal.

Greens: Spinach, Kale, Collard Greens, Watercress, Mustard Greens, Turnip Greens or any other leafy vegetable can be used.


1 Cup lentils

1 Cup vegetable of your choice, washed and chopped

1 Cup leaves of your choice, washed and chopped

2 Onions

2 Tomatoes

1 Head of garlic

2 Green chillies

Fresh ginger, the size of your thumb

1 Teaspoon turmeric powder

1 Teaspoon mustard seeds

1 Teaspoon cumin seeds

A pinch of asafoetida (optional)

1 Tablespoon oil

Salt to taste


  1. Peel, wash and chop the onions.
  2. Wash and finely dice the tomatoes.
  3. Peel and chop the garlic.
  4. Grate the ginger.
  5. Wash the lentils.
  6. Heat oil in a soup pot (or equivalent). Make sure your cookware is non-stick or you will have to stir continuously to avoid lentils sticking to the base.
  7. Once the oil becomes hot, add the mustard seeds.
  8. Once the mustard seeds start spluttering, add the cumin seeds.
  9. Once the cumin seeds stop spluttering, add the asafoetida (if using).
  10. Give it a quick stir and add the chopped onions and garlic.
  11. Add a pinch of salt, lower the heat, cover and let this cook for about 5 to 7 minutes.
  12. Next, add the diced tomatoes, turmeric, chillies and ginger.
  13. Mix well, cover and cook for about 5 minutes.
  14. Now, add the lentils and vegetables, 3 cups of water, some more salt and combine well.
  15. Bring to boil and once it starts boiling vigorously, lower the heat, cover and let the lentils and vegetable cook for about 20 minutes.
  16. Uncover and mash the lentils with the back of the spoon. Now, you should have a soupy texture of lentils and vegetables.
  17. Throw in the leaves, stir, cover and cook for 10 more minutes.
  18. Serve hot.


  1. You can adjust the quantity of chillies to suit your taste.