Leafy veggies are filled with lots of nutritional values. It is suggested to include leafy vegetables in our meal atleast thrice a week. Methi leaves can be used to make parathas, sukha sabzi or gravies too.

Here I have made a dry version of methi leaves, wherein grated coconut is the base and this can be served as side dish with rice or chapatis. To enhance , i have added sprouted pulses too, you can add boiled green or yellow  moong too instead of pulses.

Preparation time: 5 mins

Cooking time : 15 mins

INGREDIENTS:

• Methi / fenugreek leaves: 3 to 4 cups chopped
• Onion: 1 chopped
• Grated coconut: 1 cup
• Cumin seeds: 1 tsp
• Green chillies: 2
• Urad dal: 1 tsp
• Garlic cloves: 2 to 3
• Boiled pulses: 1/2 cup
• Dry red chilli : 1
• Turmeric powder: 1/2 tsp
• Salt: for taste
• Curry leaves: few
• Coconut oil: 2 tbsp

PREPARATION:

• In a mixer coarsely grind together grated coconut, green chillies , garlic cloves and cumin seeds. Keep aside.
• Heat oil in a kadai, add dry red chilli , urad dal and curry leaves. Let it splutter.
• Add onion and saute for a minute to two.
• Add methi leaves and toss till it becomes soft.
• Now add the ground coconut mixture and mix well.
• Add boiled pulses, turmeric powder and enough salt and mix.
• Close it with a lid and let it cook for 4 to 5 mins.
• Open and mix well, check for salt.
• Just give it a toss and switch off the flame.
• Serve with rice or rotis.