Methi Dal (Lentil cooked With Fenugreek Leaves)

 

             A great way to have your greens is by combining it with your favorite lentil. It turns nutritious and healthy. You also get the goodness of both iron and protein. In this recipe I have combined Tuvar Dal (pigeon pea lentil) with methi saag (fenugreek leaves) and prepared it in the South Indian style.

           

              I  gave a tempering of mustard seeds and curry leaves and finished it off with sambar powder. I added tamarind pulp to make it tangy. Water can be adjusted according to the consistency desired. Serve with hot steamed rice for a comfort meal. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare my version of this yummy dal. 

• 2 bunches methi (fenugreek) leaves, washed & chopped finely
• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. tamarind paste
• 1 tsp. sambar powder

         Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. 

          Heat oil in a pan and temper with mustard seeds, red chili and asafoetida. Allow it to splutter. 

          Then add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown in colour. 

          Add the chopped methi leaves and continue to fry on a low flame till the leaves are wilted.

          Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder and sambar powder. Simmer for 3-5 minutes. Serve with chapatti or steamed rice.

             Take 2 bunches of methi leaves, wash, rinse and chop it finely.

 

Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk & keep aside. 

  Heat oil & temper with mustard seeds, red chili & asafoetida. 

    Add onion, ginger, garlic, green chilies & curry leaves. Sauté till 

    light brown in colour. 

Add chopped methi leaves & saute on a low flame till the leaves are wilted.

 Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder & sambar powder. 

                      Simmer for 3-5 minutes. 

                 Serve with chapatti or steamed rice.

Methi Begun (Fenugreek Leaves with Eggplants - Bong Style)

 

          This is a typical Bengali style preparation of fenugreek leaves stir fried with eggplants. It is cooked dry and is generally relished with hot steamed rice. The tempering is kept simple - just nigella seeds and green chilies. The addition of some bori / vadi / dried lentil dumplings gives a nice crunch to the end product. So check out the step by step pictorial recipe to prepare this delicacy.

• 2-3 bunches methi leaves, washed & chopped
• 3-4 long eggplants, chopped
• 2-3 tbsp. mustard oil
• 1 tsp. nigella seeds
• 2 dry red chilies
• 2-3 green chilies, slit
• 1 tbsp. garlic, chopped
• 12-15 bori (mangodi / vadi)
• salt to taste
• 1/2 tsp. turmeric powder

           Heat oil in a pan and fry the bori till golden brown in colour. When cool, crush them coarsely and keep aside. 

          Temper the same oil with dry red chilies and nigella seeds. Sauté for  a few seconds.

          Then add the chopped garlic and green chilies. Sauté till light brown. Now add the eggplants and turmeric powder. Stir fry till light brown. 

          Add the chopped methi leaves and cook for 2-3 minutes till the leaves are wilted. Then add salt and continue to stir fry till the moisture evaporates. 

          When done, switch off the flame and add the crushed bori. Give it a stir and serve with steamed rice or chapattis.

                                  The chopped greens. 

                  Heat oil and fry the bori till golden brown in colour. When cool, crush them 

                  coarsely and keep aside. 

                                 Temper the same oil with dry red chilies & nigella seeds. 

                            Then add the chopped garlic & green chilies. Sauté till light brown. 

                        Now add the eggplants & turmeric powder. Stir fry till light brown. 

                              Add the greens & cook for 2-3 minutes till the leaves are wilted. 

                             Then add salt & continue to stir fry till the moisture evaporates. 

When done, switch off the flame and add the crushed bori. 

                                  Serve with steamed rice or chapattis.

Pan Fried & Baked Fenugreek Seeds Tikki

           Fenugreek seeds helps in lowering blood sugar levels and controls cholesterol, besides various other benefits. So prepare this healthy tikki with these wonder seeds as it is diabetic friendly. They can be had as an appetizer with chutney / sauce or made into a gravy as per choice. So check out the step by step pictorial recipe to prepare it. 

          I have added some gram flour, rice flour which is optional, spinach, flaxseed and other basic seasonings to make this healthy tikki. 

          In this recipe you will find two ways of preparing these tikkis - by pan fry method and baking method. Either way it tastes great and can be served as a tea time snack too. 

          They can also be enjoyed as a chaat with a generous helping of some spiced yoghurt, chutneys, chopped onion, tomatoes, etc. 

• 1/4 cup fenugreek seeds, soaked overnight & drained (makes 10 tikkis)
• 1 cup gram flour (besan)
• 2 tbsp. rice flour (opt)
• salt to taste
• 1 tsp. roasted cumin & coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. flaxseed
• 1 tsp. kasuri methi, crushed
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• pinch of baking soda
• 1/4 tsp. asafoetida
• 1/2 cup chopped spinach 
• 2-3 tbsp. olive oil

          In a bowl, combine all the above mentioned ingredients (except oil) and divide into equal portions. Shape into round tikkis and refrigerate for 15 minutes. 

          Pan fry - Heat 2 tbsp. oil and pan fry half of them till golden brown on both sides. Drain on a kitchen towel and keep aside. 

          Bake - Line a baking tray with parchment paper and arrange the remaining tikkis over it. Brush with some oil and bake in a preheated oven for 20 minutes at 220 degrees C.

          Half way through flip them over and brush with some more oil. When done, serve these tikkis with green chutney or sauce. 

                                  Mix all the mentioned ingredients (except oil).

                  Divide into equal portions. Shape into round tikkis & refrigerate for 15 min. 

                      Bake - Line a baking tray with parchment paper & arrange half of the
                      tikkis over it.

                    Brush with some oil & bake in a preheated oven for 20 min at 220 degrees C.

                    

                    Pan fry - Heat 2 tbsp. oil & pan fry remaining tikkis till done on both sides. 

                                 Drain on a kitchen towel. 

                                  Serve these tikkis with green chutney or sauce. 

Methi & Moong Dal Stir Fry (Fenugreek Leaves & Split Green Gram Stir Fry - Bengali Style)

          Here is a simple, yet delicious methi leaves stir fry with split moong dal. I cooked it in a Bengali style with a tempering of panch phoron in mustard oil. I also added some vadi / dried lentil dumplings to add a crunch to the dish. 

          I finished it off with kasundi (bottled mustard paste) for a mustardy taste and flavour. It is prepared dry to enjoy either with plain steamed rice or with chapatis. So check out the step by step pictorial recipe to prepare it.

• 2-3 bunches of fenugreek leaves, washed, drained & chopped
• 1/4 cup moong dal (split Green Gram), dry roasted
• 2-3 tbsp. mustard oil
• 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
• 1/4 tsp. asafoetida
• 8-10 bori / vadi / dried lentil dumplings
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 2-3 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tbsp. kasundi 

          Soak the roasted moong dal in water for 15-20 minutes. Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the asafoetida.

          Then add the bori and fry till golden colour. Now add the onions, garlic and green chilies. Saute till light brown. Add the greens, drained dal, salt, turmeric powder and coriander-cumin powder.

          Stir fry on a low flame for 8-10 minutes. When done, add the kasundi and give it a mix. Serve with either plain steamed rice or chapatis.





Note-

In place of kasundi, you can grind 1 tsp. mustard seeds, salt, turmeric powder
 and 1 green chili.

                                Take 2-3 bunches of fresh methi leaves.

                                 Wash well & drain.

                                 Chop them finely.

                                Roast moong dal till light golden colour.

                               Soak for 15-20 minutes.

                    Heat oil & temper with panch phoron & asafoetida. Saute for some time.

                               Add bori & fry till golden in colour.

                                Add onion, garlic & green chilies. Saute till light brown.

                    Add greens, soaked dal, salt, turmeric powder & coriander-cumin powder.

                          Fry well on a low flame. When done, add kasundi & give it a stir.

                               Serve with either plain steamed rice or chapatis.