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 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 😉
Serving Size: 4-6
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 of 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
Heat a pan add oil. 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. 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.