By now you liked my Sprouts with moong vadi, Sprouts Jlfrazi, Sprouted Curry. To add one more dish with Sprouts , this is mung bean and methiseeds sprouts
I often make Methidana sprouts and make different stirfry and sabzi with the sproutedseeds. I have made this chutney with sproutedMethiseeds as sprouting makes the seeds less bitter but you can also make it without sprouting
(To sprout, soak methiseeds overnight. Sprinkle drops of water occasionally to keep the seeds moist. Makes about 1 cupSprout 1 Tbsp of Methiseeds. Then drain the water and keep the seeds in a hot pack covered for 5 hrs. Grind the above along with 2 Tbsp of grated coconut, 1 inch Tamarind and some water into a fine semi liquid pasteIn a pressure cooker pan, add 2 tsp of oil, temper the oil with 1 tsp of mustard seeds, 1 spring of curry leaves, a pinch of hing, 6 garlic pods, 6 pearl onions and a pinch of turmeric powderToss the Methi sprouts and give it a stir. Do not saute the methi for more than few seconds (it will turn very bitter)Add the ground masala and saute them all for 5 minutes or until the raw smell goes awayAdd 1 cup of waterMix them well and taste test for salt and spice. Pressure cook the contents for one whistleAdd 1/4 tsp of Jaggery to the hot curryDelicious and Nutritious Methi Kara Kolambu is ready in just few minutes. 1 tsp of mustard seeds
Every week, I get a bunch of fresh organic methi, and I was browsing the web for a new dish that I can try out with it, when I came across this Methi Moong Dal Sabzi, fresh fenugreek leaves cooked with moong dal
But, then I said, nope, let's make it with a very commonly used spice rack ingredient from Rajasthan and that is "Kasoori Methi", which is nothing but dried fenugreek leaves
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
Grid to a fine paste the shredded coconut, coriander seeds, red chillis and the tamarind paste. We had a potluck lunch a few days ago - and we had this awesome usal made by a dear friend
When the oil is hot reduce the heat to low and add the fenugreek seeds(methi dana). Let the seeds change color to brown, but take care not to burn them
Heat oil and ghee in a pan, add fennel seeds and allow it to splutter. 2 tbsp oil1 tsp ghee 1/2 tsp fennel seedsCurry leaves as required(optional)Method. 1/2 tsp fennel seeds
Heat rest of the oil in a pan and when it is hot add cumin seeds and curry leaves. When I brought methi leaves this weekend for some reason it is smaller than normal size but didn't notice it when I picked up
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