Dinner · Raat jo Khado
Mithi Moonga ji Dar / Mithi Poath / Methi vari Moonga ji Dar
Mild green gram lentil curry with dried fenugreek
A simple, comforting Thathai Bhatia moong dal (split green gram lentil) curry, cooked in its soaking water, lightly mashed and flavoured with crushed dried fenugreek leaves (kasuri methi) and ghee. "Mithi" means mild and gently balanced here, not sugary; the fenugreek's slight bitterness is softened by the ghee. Medium-thin and pourable, served at dinner with phulko.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Soak the moong dal in water for before cooking.
Cook the dal in the same soaking water over medium heat until tender.
Mash the cooked dal lightly to a smooth, flowing consistency, without over-puréeing. Add about 2 cups of water and bring to a boil.
Add the dried fenugreek leaves, ghee and salt, mix well and bring to a boil again.
Lower the heat and simmer for about so the flavours blend.
Take off the heat and serve piping hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Do not over-mash the dal, as a slightly coarse texture improves the dish; crush the dried fenugreek lightly between your palms before adding it, to release its aroma; adjust the water to get a medium-thin, pourable consistency.
Fresh Fenugreek Version
Replace the dried fenugreek with ½ cup of finely chopped fresh methi leaves, cooked together with the lentils.
Green Chilli Variation
Add 2–3 finely chopped green chillies while the lentils cook.
Mithi Moonga ji Dar with Spinach
Add a handful of finely chopped spinach during the final simmer.
Mixed Lentil Variation
Combine the moong dal with a small quantity of split pigeon peas (toor dal).
Dry Mithi Poath Variation
Use minimal water and cook until most of the moisture evaporates, giving a thicker, semi-dry dish; often served with hot phulko and a dollop of ghee.
Serve with
Traditionally served with phulko (soft flatbread); also goes with simple rice preparations for a light meal. Dinner dish.
Recipes mentioned here
Nutrition
EstimatedPer serving
240 kcal
- Protein
- 14 g
- Carbohydrate
- 35 g
- Fat
- 5 g
The recipe serves 3–4.
Whole recipe
850 kcal
- Protein
- 49 g
- Carbohydrate
- 122 g
- Fat
- 18 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Best fresh; refrigerate for up to 1 day and reheat with a little water to restore the consistency.
About this dishDid you know?, Cultural note
Did you know?
Dishes called "mithi" often describe a mild, balanced flavour profile rather than real sweetness.
Cultural note
"poath" traditionally means a thicker lentil preparation; "Loya Poath" is a name used in many Thathai Bhatia households for this moong-based dish; the dish is valued for lightness, digestibility and comfort.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos