METHI DANA SABZI

Methi or Fenugreek Seeds Vegetable is an acquired taste but I urge you to try it at least once. And it's not just for flavors but owing to its abundant health benefits. It lowers cholesterol, reduces the risk of heart diseases, controls blood sugar levels, aids digestion, counters acid reflux or heartburn, helps with weight loss, helps resolve skin & hair problems and the list goes on.  

I try and make it atleast once every month. It goes especially well with Kadhi or Mung Ki Dal. One of my favorite ways to have it is with a hot crispy roti. 

Ingredients:

Fenugreek Seeds/Methi Dana - 1 cup

Mustard Oil - 1 tbsp

Cumin Seeds - 1 tsp

Whole Red Dried Red Chili - 1

Asafoetida a pinch

Green Chilies - 2 chopped

Onions - 1 chopped

Salt to taste

Turmeric Powder - 1/4 tsp

Coriander Cumin Powder - 1 tbsp

Red Chili Powder - 1 tbsp

Fresh Coriander Leaves for garnish

Procedure:

1. Wash the seeds thoroughly and soak them overnight. Get rid of the water and set aside.

2. Smoke mustard oil in a pan. I use mustard oil as it enhances the flavor of this vegetable but you can use any oil you have on hand. 

3. Add cumin seeds. 

4. Next goes in the whole red chili. 

5. Now the asafoetida. 

6. Spice it up with the chopped green chilies.

7. Throw in the chopped onions and cook till translucent. 

8. Time to add the methi dana.

9. Season with salt and turmeric powder. 

10. Cook covered for about 10 minutes or until the methi dana is cooked. Because we have soaked them overnight, it shouldn't take very long. 

11. Time to add the dry masalas. Add the coriander cumin and red chili powder and mix well. Cook for a few minutes more. Add a couple of drops of water if you feel the masalas burning. 

12. Garnish with fresh coriander leaves and enjoy with hot chapatis.