Saturday, March 13, 2021



Today's recipe is made with Fenugreek Leaves, called Methi in Hindi, Menthe Soppu in Kannada and Methye Bajji in my mother tongue, Konkani. . This is a popular ingredient in many dishes in our Indian cuisine. Apart from their taste, methi leaves have numerous health benefits.  

These leaves have a slightly bitter taste which some people don't much care for. We like to use the methi leaves as they are but if you are averse to the bitterness, you can apply some salt on them, keep aside for 10-15 minutes and squeeze out the juice which gets rid of the bitterness. 

Elsewhere in the blog, you will find recipes for dishes made with methi leaves, such as:-
Recently we had Methi Dal, a tasty side dish made with fenugreek leaves and Tur Dal. This dish can be made with any other dal too, like Masoor Dal or Moong Dal. Since I had cooked Tur Dal readily available, I chose to use this, saving time in the bargain. 

This healthy and tasty side dish goes great with both rice and rotis. 

  • Methi ( Fenugreek) Leaves, chopped, 1 cup
  • Cooked Tur Dal (Split Pigeon Peas/ Arhar Dal) , 2 cups
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1 tsp
  • Dried Red Chilli, broken into halves, 1
  • Asafoetida, 1/8 tsp
  • Curry Leaves, a few
  • Garlic Cloves,  4-6
  • Medium-sized Onion, 1
  • Green Chillies, slit, 2
  • Tomato, 1
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp, or to taste
  • Kitchen King Masala, 1/4 tsp- optional 
  • Salt, to taste
  • Oil, 1 tbsp 

Remove the methi leaves from their stems and wash them thoroughly, chop and keep aside
Finely chop the onion and tomato
Slit the green chillies
Peel and chop the garlic cloves
Heat 1 tbsp oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the cumin seeds, and when they sizzle add the asafoetida, broken red chillies, and curry leaves and sauté for a few seconds
To this add the chopped garlic cloves and sauté till it goes off a good aroma and turns slightly golden in colour
Next add the finely chopped onion and the slit green chillies, mix well and sauté till the onion becomes translucent 
Add the finely chopped tomato , mix well and cook till it becomes mushy
Now add salt, turmeric powder, and chilli powder, mix well
To this add the chopped methi leaves, mix well and cook till the methi leaves wilt 
After the methi leaves have wilted,  add the cooked Tur Dal, mix well 
Add the required amount of water depending upon the consistency you desire 
Bring this to a boil, then lower the flame, mix in the Kitchen King Masala and allow it to simmer for 5-7 minutes 
Switch off the gas and transfer the Methi Dal to a serving bowl
Serve hot with either rice or rotis. 

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