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Green Gram Methi Leaves Curry: Tasty Indian Side Dish

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share recipes from her native Indian cuisine.

Green gram methi leaves curry

Green gram methi leaves curry

Mung Bean and Fenugreek Leaf Curry

Green gram, also known as mung bean, is very beneficial for our health. Rich in fiber and magnesium, it is also a great source of plant-based protein.

Methi leaves, also known as fenugreek leaves, are a good source folate, antioxidants and Vitamins A, B complex, C, and K.

This curry is a healthy side dish featuring the richness of green gram and methi leaves. It is easy to prepare and calls for only a few ingredients. Serve with rice, chapati, phulka or dosa.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

3 servings

Ingredients

  • 2 cups sprouted green gram
  • 2 cups water
  • salt to taste
  • 1 cup grated fresh coconut
  • 2-inch piece ginger
  • 1 1/2 teaspoons cumin seeds
  • 1 tablespoon oil
  • 1/4 teaspoon methi seeds
  • 1/2 cup tomatoes, chopped
  • 1 cup methi (fenugreek leaves), cleaned and chopped
  • 1 1/2 teaspoons sambar powder
  • 1/4 cup coriander leaves
  • 1/2 lemon

Instructions

  1. Wash and soak the green gram for 2-3 hours. Tie in a cloth or keep in a breathable vessel overnight or for 10-12 hours to get sprouts.
  2. Transfer the sprouted green gram to a cooker. Add enough water to submerge the green gram. Add salt, close the lid and take 1 whistle. Switch off and let the pressure subside on its own.
  3. In a mixer jar, add the grated fresh coconut, ginger, cumin seeds and water. Close the lid and grind to a fine paste. Set aside.
  4. In a vessel, heat the oil and splutter the cumin seeds. Add methi seeds, and saute for a few seconds.
  5. Add the chopped tomatoes and saute for 1 minute.
  6. Add cleaned and chopped methi leaves. Saute till the leaves shrink.
  7. Add the ground paste and water. Mix well. Close the lid and cook for 3 minutes.
  8. Open the lid, mix once and add cooked green gram, salt to taste and sambar powder. Mix well. Close the lid and cook for 3-4 minutes or till raw smell of sambar powder vanishes.
  9. Add the chopped coriander leaves, squeeze juice of lemon and mix well. Switch off the flame.
  10. Tasty and healthy green gram methi leaves curry is ready to serve. Serve hot with chapati, dosa, rice or phulka. Enjoy.

Step-by-Step Photo Guide

Put 2 cups of sprouted green gram in a cooker and add enough water to submerge the green gram. Add salt, close the lid and take 1 whistle. Switch off and let the pressure subside on its own.

Put 2 cups of sprouted green gram in a cooker and add enough water to submerge the green gram. Add salt, close the lid and take 1 whistle. Switch off and let the pressure subside on its own.

In a mixer jar, add 1 cup grated fresh coconut, a 2-inch-long piece of ginger, 1 teaspoon cumin seeds and 1/4 cup of water.

In a mixer jar, add 1 cup grated fresh coconut, a 2-inch-long piece of ginger, 1 teaspoon cumin seeds and 1/4 cup of water.

Close the lid and grind to a fine paste. Set aside.

Close the lid and grind to a fine paste. Set aside.

In a vessel, heat oil and splutter cumin seeds. Add methi seeds and saute for a few seconds.

In a vessel, heat oil and splutter cumin seeds. Add methi seeds and saute for a few seconds.

Add 1/2 cup chopped tomatoes and saute for a minute.

Add 1/2 cup chopped tomatoes and saute for a minute.

Add 1 cup cleaned and chopped methi leaves.

Add 1 cup cleaned and chopped methi leaves.

Saute till methi leaves shrink.

Saute till methi leaves shrink.

Add ground paste and 1/2 cup of water. Mix well. Close the lid and cook for 3 minutes.

Add ground paste and 1/2 cup of water. Mix well. Close the lid and cook for 3 minutes.

Add cooked green gram and salt to taste.

Add cooked green gram and salt to taste.

Add 1 1/2 teaspoons sambar powder and mix well.

Add 1 1/2 teaspoons sambar powder and mix well.

Close the lid and cook for 3-4 minutes or till raw smell of sambar powder vanishes.

Close the lid and cook for 3-4 minutes or till raw smell of sambar powder vanishes.

Add 1/4 cup chopped coriander leaves.

Add 1/4 cup chopped coriander leaves.

Squeeze juice of 1/2 lemon.

Squeeze juice of 1/2 lemon.

Mix well and switch off the flame.

Mix well and switch off the flame.

Tasty and healthy green gram methi leaves curry is ready. Serve hot with chapati, dosa, rice or phulka. Enjoy.

Tasty and healthy green gram methi leaves curry is ready. Serve hot with chapati, dosa, rice or phulka. Enjoy.

Cooking Notes

  • Non-sprouted regural green gram can also be used for this curry. Just soak the green gram for 3-4 hours, pressure cook for 1-2 whistles and use.
  • Homemade or store bought sambar powder can be used.
  • Do not overcook the green gram. It will turn mushy.