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Methi Bhaji – Fenugreek Leaves and Urad Dal Recipe

26 Aug

Fenugreek leaves is popular in a Goan household. It is usually made into a vegetable while in the rest parts of India methi leaves is used in many ways. It has many health benefits Β which makes it very popular. I had never cooked with methi leaves before so this was my first time. Just fyi, I have to be in a zen state before I get cooking with first time ingredients so as not to mess up the recipe πŸ˜‰

methi-dal-recipe-urad-aloo-bhaji

Serving Size: 4-6

Ingredients:

leaves of 2 bunches of methi

1 small onion chopped finely

1 cup of moong or urad dal soaked for 30 minutes in water

1/4 tsp ofΒ Asafoetida (hing)

1/2″ finely chopped ginger

3 finely chopped garlic cloves

1 slit green chili

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp sugar

1 tsp lemon/lime juice

salt to taste

Directions:

Heat a pan add oil.Β Once the oil is hot add asafoetida (hing), chopped garlic, ginger and sliced green chili.

Add sliced onions and saute the onions for 1 minute until they turn soft.

Drain the water from soaked dal, add dal in the pan.Β Let the dal cook along with onion for 2 to 3 minutes.

Add turmeric powder and coriander powder. Give a stir and mix well.

Now add washed methi leaves or fenugreek leaves and stir.

Let the methi gets cooked for 2 minutes until it reduces in size.

Once methi starts shrinking add salt as per taste and sugar. Squeeze 1 tsp of lemon juice.

Mix well and let cook uncovered for 2 minutes.

Methi bhaji is ready to serve with phulkas, chapati or rice.

methi-dudhi-gujarathi-pez-chapathi-thepla-fenugreek-leaves-vegetable-recipe

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60 Responses to “Methi Bhaji – Fenugreek Leaves and Urad Dal Recipe”

  1. Hans Susser August 26, 2016 at 6:04 pm #

    Lovely and tempting πŸ™‚ Thank you.

    • Nandini August 30, 2016 at 12:28 pm #

      Thank You Hans so much πŸ™‚

  2. Mr. Militant Negro August 26, 2016 at 6:06 pm #

    Reblogged this on The Militant Negroβ„’.

    • Nandini August 30, 2016 at 12:28 pm #

      Thank You so much for the re-blog πŸ™‚

  3. healthyindiankitchen August 26, 2016 at 6:51 pm #

    This looks so gorgeous! I know how much Goans love Methi. This is one of the few vegetables that is cooked quite often at my in laws place πŸ™‚

    • Nandini August 30, 2016 at 12:29 pm #

      Thank You so much πŸ™‚

  4. youthfoodblog August 26, 2016 at 8:46 pm #

    Very informative! Good to know such an interesting leaf!

    • Nandini August 30, 2016 at 12:30 pm #

      Thank You Chris….it is and healthy πŸ™‚

  5. fromthefamilytable August 26, 2016 at 10:34 pm #

    I’ve only used fenugreek seeds. In Mexican herbalism they are good for lots of things. I will look for the leaves.

    • Nandini August 30, 2016 at 12:32 pm #

      It sure does have a lot of health benefits. So far I have only seen it in Indian grocery stores.

  6. Ruchisvegkitchen August 26, 2016 at 11:15 pm #

    Looks so beautiful…

    • Nandini August 30, 2016 at 12:32 pm #

      Thank You so much Ruchi πŸ™‚

  7. lynne hoareau August 26, 2016 at 11:25 pm #

    Nandini, this is something that really appeals to me, sounds delicious πŸ™‚

    • Nandini August 30, 2016 at 12:33 pm #

      Thank You Lynne so much. I am so happy to hear πŸ™‚

  8. payel August 27, 2016 at 12:26 am #

    Delicious recipe..

    • Nandini August 30, 2016 at 12:34 pm #

      Thank You so much Payel πŸ™‚

  9. Monika August 27, 2016 at 1:12 am #

    Lovely πŸ™‚

    • Nandini August 30, 2016 at 12:34 pm #

      Monica, Thank You so much πŸ™‚

  10. Priya@MasalaVegan August 27, 2016 at 2:31 am #

    Gorgeous combination, looks delicious 😊

    • Nandini August 30, 2016 at 12:34 pm #

      Thank You so much Priya πŸ™‚

  11. chezlerevefrancais August 27, 2016 at 7:12 am #

    Looks delicious!

    • Nandini August 30, 2016 at 12:35 pm #

      Thank You so much πŸ™‚

  12. urbanmonique August 27, 2016 at 8:20 am #

    Gorgeous!

    • Nandini August 30, 2016 at 12:35 pm #

      Thank You so much πŸ™‚

  13. Movin' it with Michelle August 27, 2016 at 9:40 am #

    That looks delish!

    • Nandini August 30, 2016 at 4:43 pm #

      Thank You so much Michelle πŸ™‚

  14. Loretta August 27, 2016 at 10:14 am #

    What a appetizing looking dish. I’ve never cooked methi baji, but have enjoyed it growing up. I do have the dried leaves, but I find whenever I add it to curries and such, there’s a lingering odor in the house for days. Do you find that? I see bunches of it at the market, perhaps I should try your recipe sometime.

    • Nandini August 30, 2016 at 4:45 pm #

      You are so right Loretta it does stink up the house and assuming the dried one will be stronger. I hope you do give it a try it’s a nice recipe I too enjoyed it a lot.

  15. 2ndhalfolife August 27, 2016 at 12:32 pm #

    Looks delicious!!

    • Nandini August 30, 2016 at 4:50 pm #

      Thank You so much πŸ™‚

  16. wwwpalfitness August 27, 2016 at 5:35 pm #

    Reblogged this on wwwpalfitness.

    • Nandini August 30, 2016 at 4:50 pm #

      Thank You so much for the re-blog πŸ™‚

  17. navane64 August 27, 2016 at 8:53 pm #

    Over here, I have a hard time looking for the leaves. Still, this is a sensational side dish.

    • Nandini August 30, 2016 at 4:43 pm #

      Thank You so much. It is hard to find if there is no Indian store close by.

    • bnanno August 31, 2016 at 3:10 am #

      If you have the dried spice whole methi seeds -meyhe- (fenugreek seeds), you can easily grow your own fresh methi!

      Just plant them in your garden or a flower pot on your balcony and in 2-3 weeks you can harvest nice crop of fresh methi. Just remember to use the top and young leaves and discard the stems.

      These are what methe look like
      http://www.akinotxilis.com/2015/03/31/un-condimento-al-dia-methe/

      • Nandini September 1, 2016 at 4:29 pm #

        Great idea… I too will give it a try. Hopefully the younger leaves are less bitter I guess πŸ™‚

        • bnanno September 2, 2016 at 3:25 am #

          The younger leaves are a nicer bitterness!

  18. paintdigi August 28, 2016 at 9:21 am #

    You are the winner of a gift (painting copy with your name) in my blog.
    Please send me an email Message (alozadea@gmail.com) with: Your name, your blog, your country, 3 of my creations you like.
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  19. Debbie Spivey August 29, 2016 at 4:45 am #

    Beautiful dish!

    • Nandini August 30, 2016 at 4:39 pm #

      Thank you Debbie so much πŸ™‚

  20. bnanno August 29, 2016 at 11:37 am #

    As a tip to commentators who may not know, you only use the young leaves and discard the rest, esp the stem. So it’s work if you are preparing a lot of methi.

    Nandini, are those times for moong dal? Is there a special kind? I find I have to cook “sookhi” dal a lot longer esp if it is urad 😦 Yours looks so quick!

    • Nandini August 30, 2016 at 4:38 pm #

      Thank You so much for the tip. It was my first time cooking with methi leaves so I have a lot to learn. Yes it is urad dal as I did not have moong dal. I soaked the urad dal for 30 minutes and it softens the dal and it cooked fairly quickly to my surprise as well. It does not become mush but had a nice bite to it.

  21. Love Served Daily August 29, 2016 at 8:07 pm #

    Love the combination

    • Nandini August 30, 2016 at 4:32 pm #

      Thank You so much Ritu…how is the little one doing πŸ™‚

  22. Tali August 29, 2016 at 8:28 pm #

    I’m trying to imagine all the flavors together but can’t. I’ll have to try it. I sounds so interesting!

    • Nandini August 30, 2016 at 4:30 pm #

      Thank You Tali πŸ™‚

  23. Madeline Scribes August 30, 2016 at 4:28 am #

    This looks delicious! Thank you for sharing!

    • Nandini August 30, 2016 at 4:29 pm #

      Thank you Madeline so much πŸ™‚

  24. Stanley Vincent Rodrigues August 30, 2016 at 1:12 pm #

    HI NANDINI!

    Me late mum used to use ‘METHI’ a lot in Her cocking. I think it was bitter, correct Me if I am wrong. I guess it has a number of medical qualities. Again Your recipe looks FINE. THANKING EU for sharing this recipe with US. Will give a go at some point of time.

    HAVE A FABULOUS WEEK AHEAD.

    WITH MY EVERY BLESSING

    Stan de Man

    • Nandini September 1, 2016 at 4:27 pm #

      It is bitter in taste and the way to reduce it is by adding a little sweetness though it’s medicinal use outweighs it all Mr Stan πŸ™‚ You too have a lovely week.

  25. Pinnatifid September 1, 2016 at 5:47 am #

    This looks delicious!

    • Nandini September 1, 2016 at 4:32 pm #

      Thank You so much πŸ™‚

  26. Sindhu's Kitchen September 23, 2016 at 8:35 pm #

    Looks yummy and appetising πŸ™‚

    • Nandini October 4, 2016 at 12:06 pm #

      Sindhu Thank You so much πŸ™‚

  27. Amogh October 15, 2016 at 1:11 pm #

    Tnq for ur tasty recipes 😊

    • Nandini October 15, 2016 at 6:25 pm #

      Thank You Amogh πŸ™‚

  28. Nandini September 13, 2016 at 4:50 pm #

    Thank You for the re-blog πŸ™‚

Trackbacks/Pingbacks

  1. Methi Bhaji – Fenugreek Leaves and Urad Dal Recipe – Wag 'n Bietjie - September 3, 2016

    […] 26 Aug | Goan Imports […]

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