Fenugreek and lentil stir fry
Recipe Type: Side dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
  • Ingredients:
  • Channa dal or bengal gram- 1 cup, washed and soaked for 2-3 hrs
  • Methi or fenugreek leaves- 1 cup, chopped
  • Oil- 2tbsp
  • Curry leaves- 1 sprig
  • Coconut- 2 tbsp, (optional)
  • Hing- A pinch
  • Green chilli- 1, chopped
  • Ginger- ½" piece, grated
  • Turmeric- ¼tsp
  • Jeera or cumin seeds- ½ tsp
  • Mustard- ½ tsp
  • Salt to taste
  • Lemon juice to garnish- 1 tsp
  1. Drain the soaked channa dal. Grind the channa dal coarsely along with the coconut, green chilli and ginger and keep aside.
  2. Heat oil in a wok and add the mustard seeds. Once they sputter and pop, add the cumin seeds and fry till they are brown.
  3. Add the curry leaves and hing and fry till the curry leaves are crisp.
  4. Stir in the chopped fenugreek leaves, turmeric and salt and fry for 2 min
  5. Add the ground mixture, and fry till the mixture is dry.
  6. Take off the heat, mix in the lemon juice and serve hot with rice.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/menthya-matvadi-palya-fenugreek-and-lentil-stir-fry/