No Onion No Garlic Methi Moong dal, a rich dal with fenugreek leaves and Green Moong. Methi is one of the very healthy greens. Though they have bitter taste, if we chop them and sprinkle some salt and keep it aside for 30minutes, the bitterness will be less in the dish we prepare. Fenugreek has many health benefits. It helps in reducing the cholesterol levels also fenugreek helps in increase the milk production for lactating mothers.
Vendhaya Keerai (Methi) is a healthy greens and we can make many different dishes using this keerai. Vendhaya Keerai is called “Methi” in Hindi and Fenugreek Leaves in English. Dry fenugreek Leaves are called “Kasoori Methi”. Methi leaves has lots of medical benefits especially for women. I have a practice of using methi leaves once a week.
How to grow Methi Leaves at home?
Its very simple to even grow these leaves in our Patio or garden. We just need a deep tray with good composite. Wet the composite and sprinkle the fenugreek seeds. Add a cup of water daily and keep the tray in the place where you get good sunlight. Slowly you can see small green leaves coming out of the sand and within 2 weeks, you would have fresh methi leaves.
How to clean Vendhaya Keerai ?
Discard the thick stem and roots. Pluck only the leaves. Wash it thoroughly in the water. You can store the leaves in the refrigerator upto 3-4 days by wrap it loosely in a paper towel and keep it in a ziplock bag
What Other Recipes that we can make using Methi Leaves ?
I used to make this Vendhaya Keerai Thuvaran often. Vendaya Keerai Thoran tastes very nice with any South Indian Kuzhambu or Rasam Variety. I also make methi Sambar, methi poori, methi dal (using Thur dal & Masoor Dal) and other recipes too Vendhaya Keerai. Try these yummy Vendhaya Keerai recipes and share your comments!
Video Making of No Onion No Garlic Methi Moong Dal
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