MITHI MOONGA JI DAR / MITHI POATH / METHI VARI MOONGA JI DAR
(Green Gram Lentil Curry)
Recipe Overview
Mithi Moonga ji Dar is a simple, comforting Thathai Bhatia curry made with
green gram lentil (moong dal) and flavoured with dried fenugreek leaves.
Despite the name “Mithi” (meaning sweet), the dish is not sugary but rather mild,
gentle, and subtly aromatic, with a delicate bitterness from the fenugreek
balanced by the richness of ghee.
This preparation reflects the essence of Bhatia cuisine—light, nourishing,
and easy to digest—making it ideal for everyday meals.
Recipe Details
– Cuisine: Thathai Bhatia / Sindhi
– Course: Main / Lentil Curry
– Preparation Time: 10 minutes (+ soaking time)
– Cooking Time: 25–30 minutes
– Total Time: ~35–40 minutes
– Serves: 3–4
Ingredients
– Green gram lentil (moong dal) – 1 cup
– Dried fenugreek leaves (kasuri methi) – 2 tbsp.
– Ghee – 1 tbsp.
– Salt – to taste
– Water – as required
Method
Step 1: Preparing the Lentil
– Soak the green gram lentil in water for 1 hour prior to cooking.
Step 2: Cooking the Lentil
– Cook the lentil in the same soaking water on a medium flame until tender.
Step 3: Mashing & Diluting
– Lightly mash the cooked lentil to form a smooth, flowing consistency (do not over-puree).
– Add approximately 2 cups of water and bring the mixture to a boil.
Step 4: Flavouring the Curry
– Add dried fenugreek leaves, ghee, and salt.
– Mix well and allow it to come to a boil once again.
Step 5: Final Simmering
– Reduce the heat and let the curry simmer for about 10 minutes, allowing
the flavours to blend.
Step 6: Final Step
– Remove from heat and serve piping hot.
Serving Suggestions
Mithi Moonga ji Dar is traditionally served with:
– Phulko (soft flatbread) – https://panjakhada.com/phulko/
It can also be paired with simple rice preparations for a light and wholesome meal.
Chef’s Tips
– Do not over-mash the lentil; a slightly coarse texture enhances the dish.
– Crush the dried fenugreek leaves lightly between your palms before
adding to release their aroma.
– Adjust water to achieve a medium-thin, pourable consistency.
Variations
– Fresh Fenugreek Version : Replace the dried fenugreek leaves (kasuri methi) with ½ cup
finely chopped fresh methi leaves. Cook the methi along with the lentils for a fresher,
more robust flavour.
– Green Chilli Variation : Add 2–3 finely chopped green chillies while cooking the lentils
for a mildly spiced version that complements the earthy flavour of the moong dal.
– Mithi Moonga ji Dar with Spinach : Add a handful of finely chopped spinach during the
final simmering stage to create a more nutritious and colourful preparation.
– Mixed Lentil Variation : Combine split green gram with a small quantity of split pigeon peas
(toor dal) for added texture and complexity.
– Dry Mithi Poath Variation : Prepare the lentils with minimal water and cook until most
of the moisture evaporates, creating a thicker semi-dry preparation. This
traditional variation is often served with hot Phulko and a dollop of ghee.
Nutritional Insights
– Split green gram is rich in protein and easy-to-digest nutrients.
– Fenugreek leaves provide iron and digestive benefits.
– A light, nourishing dish ideal for everyday consumption or recovery meals.
Storage & Make-Ahead Tips
– Best consumed fresh.
– Can be refrigerated for up to 1 day.
– Reheat with a little water to restore consistency.
Did You Know?
– In traditional cooking, dishes labelled “Mithi” often refer to a mild and balanced flavour
profile, rather than actual sweetness.
Cultural Notes
Known by multiple names—including Mithi Poath, Methi Vari Moonga ji Dar, and Loya Poath—
this dish highlights the simplicity and adaptability of Thathai Bhatia cuisine, where a handful
of ingredients come together to create a meal that is both comforting and nourishing.
The term “Poath” traditionally refers to a thicker lentil preparation, while Loya Poath
is a name commonly used in many Thathai Bhatia households for this wholesome
moong-based dish. Regardless of the name, it remains a cherished everyday preparation
valued for its lightness, digestibility, and comforting flavour.