To begin making the Methi Moong Dal Recipe, Pressure cook the moong dal along with salt, turmeric powder, 1 cup of water for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally. 

Wash chopped fenugreek leaves, drain and keep aside.

Heat oil in a pan over medium flame. Add minced garlic and let them turn into golden brown. After that add cumin seed and sauté them pop.

Now add methi leaves and saute for about a minute and the leaves will wilt down. Stir in the cooked moong dal, salt and sugar and add a little water to adjust the consistency of the Methi Moong dal. 

Check salt and spices and give it a brisk boil. 

Heat ghee in a pan; add the cumin seeds and red chilli powder. Pour this tadka over the Methi Moong Dal Recipe and stir. Transfer the Methi Moong Dal Recipe to a serving bowl and serve hot.

Serve Methi Moong Dal Recipe along with Khooba Roti and Tomato Onion Cucumber Raita for a weekday meal.