Yummmmiieee!!!

Making a healthy and delicious meal is always a challenge!!

Recently, we discovered that we are sensitive to gluten and reducing/avoiding is helping. But the problem is we are not used of eating rice for dinner and now if we stop eating wheat I cannot cook dinner..:-(

It took a while to get used to this change, but I am glad that we are able to eat more salads for dinner. This change in  routine also motivated me to create various versions(Indian) of salad.

I have fenugreek fresh from my garden and I usually make dal or a curry and today I  wanted to try something new that is quick, healthy and can be added to my dinner menu..;-)

Here I am with an absolutely delicious dish that has amazing flavors and aroma. It can be eaten as salad or used as stuffing for some quick veggie wraps. If you find it dry you can as well add some plain yogurt and it tastes absolutely great 🙂

Well, Let’s not waste anymore time and get started 🙂

What you  need :

How you make :

Step 1: In a pan add 1-1.5 tsp of oil and let it heat on medium heat for few minutes.Add cumin and sesame seeds.

Step 2: Once they are brown add Asofetida, chopped ginger & Chillies and let them sauté for few seconds.

Ste p 3: Add fresh/thawed coconut and carrots and sauté for 2 minutes

Step 4: Once the rawness is gone then add chopped fenugreek and carrot leaves. To it add little salt and put the lid and let it cook for 3 minutes.

Step 5: Once the greens are tender then add boiled split chickpea and Moong dal (Split Mung Bean) and cover it for 3 more minutes. Add salt if required.

And there you have  a delicious meal to dig in 😉

Please don’t forget to like or share you comments 🙂

Printable Recipe 

Serving – 4                   Prep Time: 10 Mins        Cook time : 12 mins

Split chickpea – 1/4 cup soaked & cooked

Yellow Mung Beans – 1/4 cup soaked & cooked

I ucooked mine in pressure cooker by steaming for 20 minutes, you can also put it in a pan/pot and boil it for 20 minutes like quinoa/rice. The water will not be absorbed completely, but cook until the lentil is tender and drain the excess water.

Salt- 1/2 tsp

Asofetida – A pinch

Garam Masala – 1 tsp ( you can also use McCormick curry powder)

Grated Coconut – 1/2 cup  Fresh/ Frozed

Grated Carrot – 1/4 cup

Chopped Fenugreek – 1 cup

Chopped Carrot Greens – 1 Cup

Chopped Gigner & Garlic – 1tsp each or as per your taste

In a pan add 1-1.5 tsp of oil and let it heat on medium heat for few minutes.Add cumin and sesame seeds.

Once they are brown add Asofetida, chopped ginger & Chillies and let them sauté for few seconds.

Add fresh/thawed coconut and carrots and sauté for 2 minutes.

Once the rawness is gone then add chopped fenugreek and carrot leaves. To it add little salt and put the lid and let it cook for 3 minutes.

Once the greens are tender then add boiled split chickpea and Moong dal (Split Mung Bean) and cover it for 3 more minutes. Add salt if required.

TIP: If you feel it is dry in a wrap you can add little plain yogurt and use  as stuffing.