### TranslatedIngredients: 1 cup Methi Leaves (Fenugreek Leaves) - finely chopped,1/2 cup Yellow Moong Dal (Split),1 tablespoon Ghee,4 cloves Garlic - finely chopped,1/2 Cumin seeds (Jeera),1/4 tablespoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,Salt - to taste,1 tablespoon Lemon juice,1 teaspoon Sugar - optional ### PrepTimeInMins: 30 ### CookTimeInMins: 20 ### TotalTimeInMins: 50 ### Servings: 2 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Methi Moong Dal Recipe, Pressure cook the moong dal along with salt, turmeric powder, 1 cup of water for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally. Wash chopped fenugreek leaves, drain and keep aside.Heat oil in a pan over medium flame. Add minced garlic and let them turn into golden brown. After that add cumin seed and sauté them pop.Now add methi leaves and saute for about a minute and the leaves will wilt down. Stir in the cooked moong dal, salt and sugar and add a little water to adjust the consistency of the Methi Moong dal. Check salt and spices and give it a brisk boil. Heat ghee in a pan; add the cumin seeds and red chilli powder. Pour this tadka over the Methi Moong Dal Recipe and stir. Transfer the Methi Moong Dal Recipe to a serving bowl and serve hot.Serve Methi Moong Dal Recipe along with Khooba Roti and Tomato Onion Cucumber Raita for a weekday meal.