Methi, in its fresh form can be used to make side dishes like Aloo Methi (potatoes with fenugreek), Methi ka Paratha (Indian flat bread with fenugreek), Methi Pulao (rice with fenugreek) - you name it!
I had been getting a little bit bored with my dal recipes, so when I happened to come across this one I thought it might be a great idea to give it a try. This recipe isn't mine. Purna Chowdhury, a very accomplished culinary enthusiast, was really kind to share this recipe with some of us. If you want to find more of her fantastic recipes, please go ahead and check her out on Facebook.
If you are interested, you might ask her to add you to the foodie group I found this recipe in. She has a fantastic repertoire of different types of cuisine, and if you're nice and make a request for a specific recipe, she might pull it out of her hat just for you!
Additionally, there are hundreds of other foodies sharing their recipes (me included ;-)), so this should be incentive enough to go join the group. But do remember - to get some, you need to give some. Only fair, right?! So, share your favourite recipes and get some from the others.
The dal turned out fabulous and I might try this in future with spinach to replace the methi. And to add a note, I served this daal with a squish of lime over hot and fluffy basmati rice with Aloo Methi on the side (another friend's recipe, but I didn't have the time to take any pictures).
To prepare your fresh Methi, my friend Swati told me that you should first pluck the leaves from the stalks, making sure you don't include the stalk, and then wash the leaves thoroughly. Once you've cleaned the leaves of the sand and grit, soak in cold, saline water for about 20 minutes. When ready, wring the water out of the leaves and chop them up roughly and you're good to go. Thanks for the tip, Swati! :)
You will need:
Toor Daal (yellow pigeon peas): 250 gm (cooked with a little salt and turmeric)
Two cups of fresh Methi (fenugreek) leaves/two small blocks of frozen Methi
Whole cinnamon and cloves: 1 tsp
Grated garlic: 1 tsp
Grated ginger: 1tsp
Cinnamon powder: 1/2 tsp
Coriander powder: 1tsp
Fresh coriander, chopped: 1/2 cup
Vegetable oil: 1 tbsp
Ghee: 1 tsp (optional)Salt to taste
- Add the oil to the pan and add all the whole spices.
- Add garlic, ginger; saute for half a minute on low heat.
- Add the chopped methi, tomatoes and salt; let it turn to a gravy.
- Add the cinnamon and coriander powders and stir till the mix is consistent.
- Add the daal and stir well; cook for another 5 minutes or so till well blended.
- Add a teaspoon of ghee (optional) and serve garnished with coriander.
Happy smacking-your-lips! :)