Methi and Moong- winning combination

Fenugreek is used in Indian cooking in different forms:

Dried Leaves
Each form adds its unique flavor to  the dish.  Be advised , when used in greedy quantities, it can turn the mouth watering product into oh-no kind of stuff.
One of the fav combination is the Methi leaves and moong dal (split green lentils with the outer husk removed ).
Cook the leaves separately and then let them integrate with the cooked moong dal(with turmeric and salt) . Spice it up with the seasoning of dry red chili, mustard seeds and curry leaves. This is a no fuss preparation and still holds its own at the dinner table, thanks to the flavorful Methi leaves.

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