Around this time of the year we get good and fresh methi/fenugreek in the groceries and I make sure that I stuff a bunch of them in the fridge. There are some, who do not like the intense or bitter cooked taste of the methi, but fortunately we love it at home and so I try different recipes with it.
Here are some recipes using Methi that I have blogged earlier:
- Methi Paratha
- Methi Moong daal
- Methi Rice
- Methi Paneer Chole
- Methi pakodas (low-fat)
- Methi matar paneer
- Steamed Lentil squares (with methi)
I also make this easy Chana Daal, Methi Sabji, this is referred to as Menthya Matavadi Palya in Kannada. It is a delightful combination of lentils and Methi. Needless to say this is a very nutritious side dish. This might be a little dry for chapathis (unless you serve it with a salad), but tastes good with yogurt rice.
- 1 cup Bengal gram/Channa dal (soaked overnight/4-5 hours)
- 1 bunch Methi/fenugreek leaves
- 1 medium onion (chopped)
- 2 tsp cumin seeds
- 3-4 green chillies
- ¼ cup shredded coconut(optional)
- ¼ tsp turmeric
- Salt to taste
- 1 tsp Mustard seeds
- 1 tsp grated ginger
- a pinch Asafetida/hing
- 2-3 garlic pods (grated)
- 4-5 Curry leaves
- Soak the chanadaal in enough water for 4-5 hours or overnight.
- Wash the methi thoroughly, cut and discard the thick stems. Retain only the leaves and the thin/soft stems. Chop finely.
- Drain the water completely from the soaked chana daal. Grind it coarsely along with green chillies, cumin seeds, salt and turmeric. Do not add water and make a paste. Keep it aside.
- Heat oil in a pan and add mustard seeds, asafetida, curry leaves. Add ginger garlic, mix well, and then add the chopped onions.
- When the onions are nearly cooked, add the chopped methi leaves and keep stirring until the raw small of methi is gone.
- Add the ground daal mixture and stir well. Be careful as the daal sticks to the bottom.
- Cover with lid and let it cook on low flame for little while until the daal is cooked. Lastly add the shredded coconut and mix well.