Methi moong dal subzi recipe – How to make methi (fenugreek leaves) moong dal sabzi recipe – methi recipes

Fenugreek (methi) moong dal subzi is a easy and quick vegetable dish made with fenugreek leaves, split yellow moong dal and coconut. It serves a good side dish for rice. I added sugar at the end to reduce the bitterness of the leaves and benefits to be utilised to the fullest.

This subzi is both protein and iron rich as it has goodness of moong dal and methi leaves.  All the green leafy vegetables are extremely nutritious and has lot of health benefits.  Methi leaves can be cooked in a variety of ways like methi paratha, methi mutter malai, aloo methi and so on.

Fenugreek leaves gives you all the goodness associated with green vegetables. It is a good source of iron and rich in fibre content.  You can  either add the fenugreek leaves to foods like dals, curries or mix it with the flour to make tasty methi parathas. 

Moong dal methi subzi is a simple recipe cooked along with yellow moong dal.  Moong dal when added gives a nice flavour to this subzi.  

Prep Time : 20 mins

Cook Time : 20 mins

South Indian cuisine


Methi or fenugreek leaves – 4 cups

Yellow moong dal – 1/4 cup

Oil – 2 tablespoons

Hing or a pinch of asafoetida

Mustard seeds or rai – 1/2 tsp

Cumin seeds or jeera – 1/2 tsp

Whole red chillies – 2 nos.

Turmeric powder – 1/4 tsp

Grated fresh coconut – 1/2 cup

Sugar – 1 tsp (optional)

Salt to taste



Soak 1/4 cup of yellow moong dal in enough water for half an hour.  Then drain the water and keep the soaked moong dal aside.

Clean the methi leaves thoroughly and soak them in water to remove any impurities if any.  Drain the water and then chop the methi leaves finely and keep it aside;.


Heat 2 tablespoons of oil in a kadai or pan.   Add mustard seeds, jeera, urad dal and whole red chillies and stir fry for 2 minutes on a low flame.

Add the soaked yellow moong dal and cook on a low flame for another 2-3 minutes.  Then add the chopped methi leaves and mix well. Cover the pan and let it cook on low flame till the dal gets slightly soft.  Keep stirring in between to check if it is cooked well.

Stir fry on a  medium to high flame till  moisture is fully absorbed and it is fully cooked.  Lastly add freshy grated coconut and sugar and give a good mix.  Switch off the flame.

Healthy and tasty moong dal methi subzi is ready to be served.  Serve it with rotis or as a side dish to steamed rice.


Add salt after the methi leaves are fully cooked, to avoid too much salt in the dish.

Sugar when added removes the bitterness of the vegetable and gives a good taste.

Do not add any water for cooking, as the water present in methi leaves is enough for it to be cooked.

You can add  finely chopped onions too for a nice flavour to the dish.

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