Methi mania


Whatever is good for your soul… Do that! And we had a soul food Sunday with a spread predominantly made with fenugreek in two forms. Methi is seeds form for dal and leaves form for the vegetable side.

 

Khudleli methi: It is cooked with lots of methi after sautéing with green chillies and just seasoned!

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you will need:

A bunch of methi sorted to get two cups of leaves

a couple of green chillies chopped roughly

1/2 cup Moong dal soaked in water for half an hour

oil 2 tsp

water a cup and little more if need be

salt and sugar to taste

In a pan heat oil. To this add green chillies and stir. Add in the methi leaves and stir for a good few minutes. Add salt. And a sprinkle of sugar too. Add just enough water to cook the dal. Add washed dal to the boiling methi and cook till done.

If you enjoy the distinctive bitter taste of methi you will love this. Sautéed methi does reduce the bitter taste.

Serve hot with hot polya/roti/chapati.

Dal methi:

A simple daal-methi(dal cooked thick with roasted and crushed fenugreek seeds, and tempered cumin-dry coconut and flavoured with jaggery, amsul and coriander)

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you will need:

1 cup toor dal pressure cooked

dry coconut grated 1 tbsp

couple of pods of garlic crushed

green chillies chopped a couple

fenugreek seeds a tbsp roasted and crushed

jaggery 1/2 tbsp

Few pieces of amsul soaked

for the tempering

ghee/oil

turmeric

asafoetida

cumin

Method: Heat ghee in a pan to this add cumin seeds till they splutter. Add in green chillies, garlic crushed and coconut. Stir. Add in turmeric, asafoetida and crushed febugreek seeds.

Mash the pressure cooked dal. Pour into the tempering. Add in jaggery and season. Towards the end, add in amsul and just a quarter cup water if the daal seens too thick. Mix and let cook for 5 minutes.

Garnish with coriander and serve hot with rice or polya.

 

 

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