### TranslatedIngredients: 1/2 cup Green Moong Dal (Split) - soaked for 3 hours,2 cups Methi Leaves (Fenugreek Leaves) - finely chopped,2 Tomatoes - finely sliced,1 Onion - finely sliced,4 Green Chillies - slit,1 teaspoon Cumin seeds (Jeera),1 teaspoon Ginger - grated,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi),3/4 teaspoon Coriander Powder (Dhania),1/2 teaspoon Cumin powder (Jeera),Asafoetida (hing) - A pinch,2 tablespoon Sunflower Oil,1/2 cup Water ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin with Moong Dal Methi Ki Sabzi, heat oil in a kadhai and add cumin seeds and allow it to crackle.Add green chillies and hing and let it cook for a few seconds.After a few seconds, add onion and fry until it becomes soft and pinkish.Add ginger, sliced tomato and cook on high flame for 2 minutes or until the tomatoes get soft.Add soaked and drained moong dal, turmeric, coriander powder and sauté well for a minute.Add half cup of water and salt and mix everything properly.Cover and cook the dal for 7 to 8 minutes or until the dal is cooked well and the water is dried up (Do not overcook or it will get mushy).Add methi and sauté on high heat for 2 to 3 minutes (Do not cover and cook). After 2 to 3 minutes, it is ready to be served.Serve Methi Moong Dal Sabzi with phulkas, jeera rice and Rajasthani dal for a delicious meal.