Step 1: Prep the ingredients. Wash the methi leaves thoroughly in water and keep them aside to drain. Soak the yellow moong dal for about 20 minutes, then drain all the water out completely.

Step 2: Heat the oil. Place a pan or kadai on the stove over medium heat and pour in the oil.

Step 3: Add cumin and garlic. Once the oil is hot, add the cumin seeds and let them splutter. Next, toss in the finely chopped garlic cloves. Sauté until the garlic turns a light golden colour for a rich aroma.

Step 4: Fry the chillies. Add the crushed green chillies to the pan. Sauté for a few seconds until the raw smell of the chillies goes away.

Step 5: Add the methi leaves. Gently add the washed methi leaves into the pan. Stir well so the oil and garlic coat the greens evenly.

Step 6: Mix in the dal. Add the soaked moong dal to the pan. Mix everything nicely.

Step 7: Season with salt. Wait for the methi to wilt and shrink down slightly, then add salt to taste. Adding salt later helps you judge the correct amount, as leafy greens drastically reduce in volume.

Step 8: Cook without a lid. The methi will release a good amount of water after adding salt. Keep the stove on medium heat and let the water evaporate completely. Stir occasionally. Do not cover the pan with a lid.

Step 9: Check the dal and serve. Once the water has completely dried up and the moong dal feels tender, turn off the heat. Your delicious Methi Moong Dal recipe is ready to be enjoyed!