Product Code: JS0006
Availability: Out Of Stock

Ingredent : Moong Dal, salt, Red Chilli.

How To Cook It

4 cups chopped fenugreek (methi) leaves
1/2 cup coarsely crushed readymade moong dal mangodi
salt to taste
3/4 tsp turmeric powder (haldi)
1/2 cup milk
1/2 cup curds (dahi)
1 tsp coriander (dhania) powder
2 tbsp oil
1/2 tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste


1.    Combine the fenugreek leaves, salt and ½ tsp of turmeric powder in a deep bowl and mix well. Cover with a lid and keep aside for 5 minutes. Squeeze out all the water and wash the fenugreek leaves very well. Keep aside.

2.    Combine the milk, curds, coriander powder,remaining ¼ tsp of turmeric powder, salt and ¾ cup of water in a deep bowl, mix well using a whisk and keep aside.

3.    Heat the oil in a deep non-stick kadhai and add the cumin seeds.

4.    When the seeds crackle, add the ginger-green chilli paste and sauté on a medium flame for a few seconds.

5.    Add the mangodi and sauté on a medium flame for 2 minutes.

6.    Add the fenugreek leaves and cook on a medium flame for 2 minutes, while stirring occasionally.

7.    Add the milk-curds mixture, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.

8.    Serve immediately.

(It can be cooked with Spring Onions & Potato

Rs /- 500  For Every 1/2 KG

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Tags: Eatables