I prepared this simple dish from some left over mung bean sprouts I had after making a salad. I added some methi leaves and some seasonings and it was totally delicious. It went well with rice and rasam. I have kept the preparation very simple without adding any powders. If needed, sambar powder and chili powder can be added to this dhal for additional taste.
- Whole moong dhal or mung bean sprouts, 1 cup.
- Methi (fenugreek) leaves, 1 bunch.
- Medium-size red onion, 1.
- Green chilies, 1-2.
- Garlic, 1 clove or garlic paste, 1/2 teaspoon.
- Mustard seeds, 1 teaspoon.
- Cumin seeds, 1 teaspoon.
- Asafetida, 1 pinch.
- Salt as per taste.
- Curry leaves and chopped cilantro for garnishing.
- Turmeric powder, ½ teaspoon.
Wash the mung bean sprouts. Remove the methi leaves from the stems and rinse them to take out the dirt. Dice the onion and green chili finely and crush the garlic coarsely. Take a pressure cooker or a pressure pan and put the washed mung bean sprouts, greens, diced onions, chilies, crushed garlic, curry leaves, turmeric powder, salt as per taste along with some water just enough to cover everything. Pressure cook for about 10-15 minutes up to 3 whistles. When the pressure is released, mash the content with the back of the spatula. Meanwhile heat a small pan with 1 teaspoon of oil. When the oil is hot enough, add the mustard seeds. When the mustard seeds start to splutter, add the cumin seeds, asafetida let them fry for 30 seconds and switch off the stove. Add the seasonings to the dhal and mix everything well, garnish with chopped cilantro, and serve hot with idlis, dosas, rotis, or rice.