Tag Archives: methi recipe

Methi Dal / Fenugreek Lentil curry

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Dal is one among the comfort food, which goes out well with ghee rice, pulav and rotis. Fenugreek leaves / Methi Leaves has loads of nutrition in it, but they are bitter in taste and I want to include them in food for kids. So there came my methi dal/Fenugreek lentil curry. Also this was my second recipe using fenugreek as one of the core ingredients and the other one was Methi Paratha. Let us move on to the recipe…

Do check out this link for curry recipes: https://madraasi.com/main-course/vegetarian/

Methi Dal / Fenugreek Lentil Curry

Methi Dal / Fenugreek Lentil Curry

Ingredients:

  • Methi / Fenugreek leaves – 2 bunches
  • Mung dal / Green Lentil – 1 cup
  • Onions – 1 ½ nos
  • Tomato – 1 ½ nos
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – a sprig
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Peel and finely chop the onions. Wash and chop the fenugreek/methi leaves.
  • Heat oil in a pressure cooker, add in mustard seeds, cumin seeds and curry leaves, wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the fenugreek/methi leaves, along with turmeric powder and little salt, cook until the leaves turn dark green in colour.
  • Add in the mung dal/green lentil and cook for few mins.
  • Pour in 2 cups of water, pressure-cook for 3 whistles. Remove the lid when the pressure subsides.

Serve hot with any Indian rotis. I have accompanied it with Missi Roti.

Methi Paratha

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This was my long time wait recipe, since I have planning to prepare this almost a week time. My daughter had this methi paratha from her friend; she likes it a lot and wants me to prepare this for her. Finally, I prepared this for yesterday’s dinner along with Hummus, again her favorite recipe. However, she would have this Hummus along with Pitta Bread whenever we visit Marhaba (Arabic Restaurant). Usually my kids will not touch this fresh methi because of its bitterness, but this time as paratha, was a good idea for consumption.

Methi Paratha is a healthy recipe, because of the packed nutrients in methi leaves. The methi leaves helps reduce the bad cholesterol, controls blood sugar level, helps reduce menstrual discomfort, increased breast milk production in lactating women and so on.

I am taking this Fiesta Friday #62, hosted by Angie. Let us move on to the recipe…

Methi Paratha / Vendhaya Keerai Paratha

Methi Paratha / Vendhaya Keerai Paratha

Ingredients:

  • Whole Wheat Atta – 2 cup
  • Methi Leaves – 1 cup
  • Garlic cloves – 6 nos
  • Water – as required
  • Salt to taste
  • Oil – 2 tbsp

Preparation:

  • Pick out the methi leaves from the stalk, wash and drain the water. Keep it aside.
  • Finely chop the methi leaves and garlic.
  • Take atta, methi leaves, a tsp of salt and garlic in a wide mouth bowl and mix them well.
  • Pour in water to the atta little by little, start rolling the flour, and bring them to a big ball.
  • Pour in two tsp of oil and roll them again, keep it aside for 30 mins.
  • Divide the flour into small balls and roll them to a flat circle with the rolling pin (like chapathi).
  • Heat tawa with a tsp of oil, put the flatten paratha, cook them for few mins and swap the side, then wait until the other side is cooked by drizzling a tsp of oil along the sides of the paratha.
  • Remove from fire.

Serve hot with any curry. I have served it with Hummus and Tomato Ketchup.

 

Methi Mushroom curry

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Already I have posted few mushroom curries, this one is completely different from all those. I have induced dried methi and yogurt in this curry for a different flavor. This goes out well with any Indian breads and variety rice.

This recipe would be a treat for those who are in diet and diabetics people, since mushroom have no fats, no cholesterol, very low level of carbohydrates, high content protein and a wealth of vitamins and minerals. They also contain natural insulin and enzymes which helps the breaking down of sugar or starch in food.

Methi Mushroom curry

Methi Mushroom curry

Ingredients:

  • Mushroom – 200 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Curd/Yogurt – ½ cup
  • Ginger-garlic paste – 1 tbsp
  • Dried Methi leaves – ½ cup
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Cloves – 3 nos
  • Cardamom – 2 nos
  • Cinnamon – 2 “inch stick
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Wash and clean the mushroom in water. Boil 2 cups of water in a bowl, switch off the flame. Put the mushrooms and cover with lid, drain the water and keep it aside.
  • Chop the mushrooms into medium size. Take curd/yogurt in a bowl; soak the mushrooms in the curd/yogurt for about 30 mins.
  • Finely chop the onions and tomatoes.
  • Heat oil in a kadai. Put the cardamom, cloves and cinnamon, sauté them till the colour changes.
  • Put the ginger-garlic paste and curry leaves. Sauté till they turn golden brown colour.
  • Put the onions and fry till they become transparent.
  • Put the tomatoes and fry till they become mushy.
  • Put in the mushrooms, followed by all the spice powders and salt. Fry them till the raw smell goes off.
  • Put the dried methi leaves and fry for a minute.
  • Pour in 1 ½ cup of water, let it boil. Cover with the lid and cook until the mushrooms are done.
  • Remove the lid and put in medium flame, until the oil separates and floats on the top of the gravy.
  • Garnish with coriander leaves.

Serve hot with any variety rice; also it goes out well with any type of Indian bread. I have accompanied this gravy with Mushroom Briyani.

Note: Also you could use fresh methi leaves instead of dried once, but the quantity should be half lesser than the dried once. The fresh once would be strong then the dried once.